Take a culinary trip to Southeast Asia with this lemongrass chicken recipe. Aromatic lemongrass lends bright, citrusy notes with a hint of ginger to roasted chicken. Marinate bone-in chicken breasts for a few hours or overnight, then sear and finish roasting. Leftover shredded chicken is great in salads or sandwiches.
Lemongrass Chicken Recipe Highlights
Lemongrass is a key flavor in Thai, Vietnamese and other Southeast Asian cuisines. It works like an herb even though it’s a grass: the lower stalk is firm and aromatic, with a mild lemon-ginger character that brightens soups, marinades, stir-fries, teas and curries.
When cooking with lemongrass, use the pale, lower portion of the stalk. It has concentric layers wrapped around a tight core; peel away any tough outer layers and discard the fibrous top. Fresh stalks should look moist and vibrant rather than dried or browned.
How to Buy Lemongrass
Buy firm, pale-bottomed stalks that feel slightly moist. Some markets sell lemongrass already peeled; others leave the outer layers intact. If the stalks are dry, yellowed or withered, choose fresher ones. You can also freeze extra finely zested lemongrass in small portions for later use.
Thai Lemongrass Chicken Marinade
This recipe’s quick marinade combines finely zested lemongrass with garlic, shallot, ginger, low-sodium tamari (or coconut aminos), a touch of sweetener, fish sauce and lime juice. Fish sauce adds savory depth; it can smell strong on its own but blends into a complex umami flavor when combined with the other ingredients. Use it sparingly if you’re new to it.
If you don’t have a microplane zester, finely chopping lemongrass is an alternative, but zesting yields a much finer texture and avoids woody pieces in the finished dish. One stalk usually provides about 3 tablespoons of fine zest for this recipe.
How to Prepare Chicken Breasts
Trim any small rib bones and excess fat from bone-in chicken breasts. Combine the marinade ingredients, reserving a tablespoon of oil for searing. Place chicken and marinade in a sealed bag or container and refrigerate for at least two hours or overnight for best flavor. Drain and discard the marinade before cooking.
Zest Versus Chop
Zesting lemongrass with a microplane produces a fine, aromatic texture that blends evenly into the marinade. Chopping can leave fibrous bits. Zest extras and freeze them in small portions so you can add lemongrass to other recipes quickly.
More Ideas for Cooking with Lemongrass
- Add zested or bruised lemongrass to chicken soup; remove any large pieces before serving.
- Stir a small amount of zest into chicken salad for a fresh twist.
- Use the marinade on shrimp—marinate 30–45 minutes, skewer and grill; serve with rice.
- Finish a ginger stir-fry with a sprinkle of lemongrass and chopped cilantro or parsley.
- Steep lemongrass in hot water to make a fragrant tea served hot or chilled over ice.
📖 Recipe
Lemongrass Chicken Recipe
Sally Cameron
Pin Recipe
Equipment
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Cast iron or stainless steel skillet/fry pan
Ingredients
- 4 pounds bone-in chicken breasts preferably organic
- 3 tablespoons fine lemongrass zest about 1 stalk
- 1 medium shallot chopped fine
- 3 large garlic cloves zested or chopped fine
- 1 tablespoon low-sodium tamari or coconut aminos
- 1 tablespoon agave or liquid stevia drops
- 2 tablespoons fish sauce optional, adds depth
- 1 pinch red pepper flakes optional
- 3 tablespoons coconut oil plus 1 tablespoon reserved for the pan
- 2 tablespoons fresh chopped cilantro or flat-leaf parsley
- 1 tablespoon ginger puree or finely zested
- 1 lime juiced
Instructions
Marinate chicken
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Whisk together lemongrass zest, shallot, garlic, ginger, tamari, agave, fish sauce (if using), lime juice, cilantro and most of the coconut oil, reserving 1 tablespoon for the pan. Pour the mixture into a sealable bag with the chicken, remove excess air and refrigerate at least 2 hours or overnight. Drain and discard the marinade before cooking.
Trim chicken
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Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment or foil. Trim any small rib bones and excess fat from the chicken breasts.
Sear chicken
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Heat a large cast iron or stainless steel skillet over medium heat and add the reserved 1 tablespoon coconut oil. Sear the chicken skin-side down until golden brown, then flip and cook another 1–2 minutes to develop color.
Roast chicken
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Transfer seared chicken to the prepared baking sheet and roast until an instant-read thermometer inserted into the thickest part reads 160–165°F (71–74°C), about 30–35 minutes depending on oven and size of breasts. Let rest a few minutes before serving.