Best 6 Easy Lemongrass Chicken Recipes

**Embark on a Culinary Journey with Lemongrass Chicken: A Symphony of Flavors and Aromas**

Prepare to tantalize your taste buds with an exploration of delectable lemongrass chicken recipes that celebrate the vibrant flavors of Southeast Asian cuisine. From a classic Vietnamese incarnation to a refreshing Thai interpretation, each recipe captures the essence of this aromatic herb, delivering a symphony of tangy, citrusy, and herbaceous notes. Savor the tender chicken infused with the zesty essence of lemongrass, complemented by an array of tantalizing spices and fresh ingredients. Whether you seek a quick and easy weeknight meal or an impressive dish for a special occasion, these recipes offer a delightful culinary adventure that will transport your palate to the heart of Southeast Asia.

**Recipes Included:**

* **Vietnamese Lemongrass Chicken:** Embark on a culinary journey to Vietnam with this traditional recipe that showcases the harmony of lemongrass, garlic, ginger, and fish sauce. Enjoy the succulent chicken infused with authentic Vietnamese flavors, served atop a bed of fragrant jasmine rice.

* **Thai Lemongrass Chicken:** Discover the vibrant flavors of Thailand with this aromatic dish that combines lemongrass, galangal, kaffir lime leaves, and coconut milk to create a symphony of tangy, sweet, and savory notes. Indulge in the tender chicken infused with the essence of Thailand, accompanied by jasmine rice or sticky rice.

* **Lemongrass Chicken Skewers:** Elevate your next barbecue or party with these flavorful skewers, featuring tender chicken marinated in a delectable blend of lemongrass, garlic, ginger, and soy sauce. Grill the skewers to perfection and serve with a refreshing dipping sauce for a tantalizing appetizer or main course.

* **Lemongrass Chicken Soup:** Embrace the healing power of this comforting soup, infused with the aromatic flavors of lemongrass, ginger, and garlic. Savor the tender chicken and the medley of vegetables simmered in a flavorful broth, providing a soothing and restorative meal that nourishes the body and soul.

* **Lemongrass Chicken Stir-Fry:** Experience the vibrant flavors of a classic stir-fry with a lemongrass twist. Tender chicken is stir-fried with an array of colorful vegetables, coated in a delectable sauce made with lemongrass, ginger, soy sauce, and a touch of heat. Serve this dish over jasmine rice for a satisfying and flavorful meal.

**Additional Tips for Cooking with Lemongrass:**

* Use fresh lemongrass stalks for the best flavor and aroma.
* To extract the most flavor, bruise the lemongrass stalks before using them.
* Lemongrass can be used as skewers to add a unique flavor to grilled meats and vegetables.
* Experiment with different types of lemongrass, such as Thai or Cambodian varieties, to explore a range of flavors.
* Store unused lemongrass stalks in a resealable bag in the refrigerator for up to a week or freeze them for longer storage.

Check out the recipes below so you can choose the best recipe for yourself!

VIETNAMESE LEMONGRASS CHICKEN

Vietnamese Lemongrass Chicken image

This Vietnamese Lemongrass Chicken recipe is made with the best citrusy lemongrass marinade, and can be grilled, baked or sautéed.

Provided by Ali

Time 1h

Number Of Ingredients 9

Ingredients

1/4 cup lime juice, plus extra lime wedges for serving
3 tablespoons fish sauce
2 tablespoons maple syrup (or brown sugar)
2 tablespoons avocado oil (or any neutral-flavored oil)
1 tablespoon low-sodium soy sauce
4 small garlic cloves
2 stalks lemongrass, tender white parts only, roughly chopped (see below)
1 medium shallot, peeled and halved (or half of a small red onion)
2 pounds boneless chicken breasts or thighs, cut into 1-inch pieces

Steps:

Combine the lime juice, fish sauce, maple syrup, oil, soy sauce, black pepper, garlic, lemongrass and shallot in a blender or food processor. Puree until smooth.
Combine the chicken and marinade in a large bowl. Toss until the chicken is evenly coated. Cover the bowl and let the chicken marinate for 30 minutes.
Preheat the grill to medium-high heat. (If using wooden skewers, soak them in water for 15 minutes before using.) Thread the chicken evenly onto the skewers.
Once the grill is hot, place the chicken kabobs evenly on the grill. Cook for 10-14 minutes, turning once halfway through, until the chicken is golden brown and cooked through (no longer pink on the inside).
Transfer the kabobs to a clean plate, and loosely tent with aluminum foil. Let the chicken rest for at least 5-10 minutes.
Then serve warm while the chicken is hot and juicy, sprinkled with an extra squeeze of fresh lime juice (plus some thinly-sliced green onions) if desired. Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

LEMONGRASS CHICKEN

Lemongrass Chicken image

Provided by Food Network

Categories main-dish

Time 8h25m

Yield 15 servings

Number Of Ingredients 11

Ingredients

15 chicken thighs
3/4 cup chopped lemongrass
1/4 cup tamari
1/4 cup oyster sauce
1/4 cup Thai seasoning sauce, such as Golden Mountain
1/4 cup thin soy sauce
1/4 cup sugar
1/2 teaspoon freshly ground white pepper
3 to 4 slices fresh turmeric
3 kaffir lime leaves
2 cilantro roots

Steps:

Put the chicken in a large bowl. Add the lemongrass, tamari, oyster sauce, seasoning sauce, soy sauce, sugar, pepper, turmeric, lime leaves and cilantro roots to a blender and blend until combined. Pour the marinade over the chicken, making sure that the chicken is fully submerged. Let marinate in the refrigerator overnight.
Preheat a grill to 425 degrees F.
Remove the chicken from the marinade and grill for 5 minutes on each side, or until cooked through.

VIETNAMESE GRILLED LEMONGRASS CHICKEN

Vietnamese Grilled Lemongrass Chicken image

Chicken marinated with lemongrass and grilled. Garnish with rice paper, lettuce, cucumber, bean sprouts, mint, and ground peanut.

Provided by LUCHAPROV

Categories World Cuisine Recipes Asian Vietnamese

Time 40m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons canola oil
2 tablespoons finely chopped lemongrass
1 tablespoon lemon juice
2 teaspoons soy sauce
2 teaspoons light brown sugar
2 teaspoons minced garlic
1 teaspoon fish sauce
1 ½ pounds chicken thighs, or more to taste, pounded to an even thickness

Steps:

Mix canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce together in a mixing bowl until the sugar is dissolved; add chicken and turn to coat in the marinade.
Marinate chicken in the refrigerator for 20 minutes to 1 hour.
Preheat grill for medium heat and lightly oil the grate.
Remove chicken thighs from the marinade and shake to remove excess marinade. Discard the remaining marinade.
Grill chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 308.2 calories, Carbohydrate 3.9 g, Cholesterol 105 mg, Fat 19 g, Fiber 0.1 g, Protein 29 g, SaturatedFat 3.8 g, Sodium 338.9 mg, Sugar 2.4 g

LEMONGRASS CHICKEN

Lemongrass Chicken image

It took combining a couple different recipes to get just the perfect one for us! This is a family favorite in our house. Enjoy. Serve over white rice.

Provided by Mrs. Ching

Categories World Cuisine Recipes Asian

Time 1h

Yield 4

Number Of Ingredients 13

Ingredients

1 ½ pounds chicken thighs, cut into thin strips
3 tablespoons fish sauce, or more to taste
1 ½ tablespoons honey
2 tablespoons vegetable oil
1 ½ red bell peppers, cut into strips
¼ cup chopped lemongrass
¼ cup grated fresh ginger root
4 cloves garlic, chopped
⅓ cup chopped green onions
¼ cup chicken broth
1 tablespoon white sugar
½ teaspoon red pepper flakes, or more to taste
salt and ground black pepper to taste

Steps:

Mix chicken, fish sauce, and honey together in a bowl; cover with plastic wrap and refrigerate for at least 30 minutes.
Heat a wok or large skillet over medium-high heat; swirl in oil. Add red bell peppers, lemongrass, ginger, and garlic; cook until red bell pepper strips tender, about 5 minutes. Add chicken mixture; saute until chicken is no longer pink and the juices run clear, about 5 minutes.
Stir green onions, chicken broth, sugar, red pepper flakes, salt, and pepper into the wok. Simmer, uncovered, until sauce thickens, about 5 minutes.

Nutrition Facts : Calories 396.5 calories, Carbohydrate 16.7 g, Cholesterol 96.1 mg, Fat 23.9 g, Fiber 1.4 g, Protein 28.2 g, SaturatedFat 5.8 g, Sodium 1018.3 mg, Sugar 12.2 g

CHICKEN WITH LEMONGRASS

Chicken with Lemongrass image

The lemongrass, really compliments this easy and nutritious recipe. Serve with Asian noodles or steamed white rice.

Provided by - Carla -

Categories Chicken

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons oil
1 onion, thinly sliced
1 clove garlic, minced
2 large boneless chicken breasts, sliced
1/2 teaspoon pepper
2 stalks lemongrass, smashed
2 tablespoons fish sauce
1 teaspoon sugar
1 teaspoon curry paste or 1 teaspoon curry powder
1 red chile, seeded and chopped
2 tablespoons water
1/2 cup coconut milk
2 tablespoons peanuts, chopped
1/4 cup cilantro leaf, chopped

Steps:

Heat oil and fry onion with garlic for 1 minute. Add chicken, black pepper, lemon grass, fish sauce, sugar, curry and chili and stir fry for 4 minutes.
Add chicken, black pepper, lemon grass, fish sauce, sugar, curry and chili pepper and stir fry 5 minutes.
Add water and continue to stir fry an additional 8 to 10 minutes, or until chicken is just about cooked through.
Remove smashed Lemongrass.
Add the coconut milk and simmer, stirring, until sauce it thickened.
Serve over Asian noodles or steamed white rice.
Garnish with sprinkled chopped nuts and the freshly chopped cilantro.

EASY LEMONGRASS CHICKEN

Easy Lemongrass Chicken image

A recipe I found on About.com for Thailand and I am posting it for ZWT. Here is what is stated about the recipe: "Street cooking in Thailand is kept simple, with a minimal list of ingredients, and yet the food tastes so exquisite. You'll find the same to be true with this easy recipe for Thai lemongrass chicken. Don't be fooled by the simplicity of the ingredients - when they're put together what results is sooo delicious. This recipe is derived from my adventures talking to street cooks in Thailand and watching what they do - the only difference here is that the chicken is baked instead of grilled or stir-fried. I love to make this dish with quarter chicken pieces, but thighs and even plain old chicken breast (skin left on) works well. Note that Carnation evaporated milk is a common street ingredient in Thailand and is often used for curries. Although you can also use coconut milk, I have found the evaporated version far superior in this case. Wonderful with rice or even potatoes.."

Provided by diner524

Categories Chicken Thigh & Leg

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

4 chicken quarters (or equivalent of thighs or breast)
2 stalks lemongrass
1/4 cup purple onion, finely chopped
3 tablespoons fish sauce
2 tablespoons soy sauce
1 fresh red chili, minced (or up to 1/2 tsp. chili flakes)
1 tablespoon brown sugar
12 ounces evaporated milk

Steps:

Thinly slice the lemongrass and then chop it up as finely as you can (alternatively you can use a food processor or chopper for the mincing part). Do the same with the purple onion and mix both in a bowl to create the marinade.
Add the chili and sauces and stir again. Finally, add the Carnation milk and sugar. Stir everything together until sugar is dissolved.
Place chicken pieces in a flat baking pan. Pour the lemongrass concoction over, turning chicken to saturate. Turn pieces skin-side down and set in refrigerator to marinate at least 15 minutes or up to 4 hours.
Preheat oven to 350 degrees. Turn chicken pieces skin-side up and spoon a little more of the marinade from the pan over the surface of each piece. Set baking pan in the middle of your oven and bake 60-75 minutes, until chicken is golden-brown on the surface.
Accompany with plenty of Thai jasmine rice on the side and ENJOY!

Tips:

Choose the right lemongrass. Look for lemongrass stalks that are fresh and green, with no signs of wilting or browning. The lower part of the stalk should be white and firm.
Use fresh ginger and garlic. Fresh ginger and garlic will give your chicken a more intense flavor than powdered or jarred spices.
Don't be afraid to adjust the ingredients. This recipe is a starting point, so feel free to adjust the ingredients to suit your own taste. If you like things spicy, add more chili peppers. If you prefer a milder flavor, reduce the amount of chili peppers.
Serve with your favorite sides. Lemongrass chicken is a versatile dish that can be served with a variety of sides. Some popular options include rice, noodles, grilled vegetables, and salads.

Conclusion:

Lemongrass chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of lemongrass, ginger, garlic, and chili peppers gives the chicken a unique and flavorful taste. This dish is sure to become a favorite in your household.