If you’re ready to bring BIG Southeast Asian flavor to your weeknight dinner table with almost zero effort, then buckle up—because this Lemongrass Chicken is about to take you on a zesty, citrusy flavor adventure.
We’re talking juicy chicken strips marinated in a bold blend of lemongrass, jalapeño, Thai chili sauce, turmeric, and all the aromatic goodness that makes your kitchen smell like you just walked into a sizzling street market in Vietnam. It's quick, it's vibrant, and it tastes like something you definitely didn’t have to work this hard for.
It’s one of those recipes that makes you feel like a kitchen wizard even if you just blended everything up and tossed it into a pan. And honestly? That’s the kind of magic we deserve.
Why This Recipe Works
This Lemongrass Chicken works because it hits every single high note:
- Fresh aromatics like lemongrass, onion, and ginger give the marinade its signature brightness.
- A little heat, thanks to jalapeño and chili sauce, keeps things interesting.
- Salty umami from fish sauce and soy sauce rounds everything out.
- A quick marinade + fast cook time = major flavor payoff with minimal effort.
Seriously, this recipe is the weeknight warrior you didn’t know you needed.
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What is My Take on Lemongrass Chicken?
I love lemongrass-based dishes because they’re such a perfect blend of citrus, spice, and savory richness. My take keeps everything bold and forward: lots of aromatics, enough heat to make your taste buds perk up, and that golden turmeric warmth that gives the chicken gorgeous color as it sears.
It’s bright, punchy, and honestly—pretty addictive. You’ll catch yourself snacking pieces right out of the skillet because the smell alone is irresistible.
Make it a Meal
Turn this super flavorful chicken into a whole feast:
- Serve it over fluffy jasmine rice (or coconut rice if you’re feeling extra fancy).
- Add crisp cucumbers, a squeeze of lime, and fresh herbs like cilantro or Thai basil.
- Wrap it in lettuce cups for a lighter meal.
- Or toss it into rice bowls with veggies, pickled onions, and a drizzle of chili crisp.
There’s no wrong way—only delicious ways.
Easy Side Dishes
These sides pair perfectly with Lemongrass Chicken:
- Vietnamese Pickled Daikon and Carrots
- Air Fryer Brussels Sprouts
- Nasi Kunyit (Turmeric Rice)
- Quick Thai Cucumber Salad
- Vietnamese Egg Rolls (Cha Gio)
- Grilled Summer Squash
Keep it fresh, keep it crunchy, keep it flavorful.
Ingredients
The full list of ingredients and amounts can be found in the recipe card at the bottom of the post.
Step By Step Instructions
Step1: Add all ingredients to the food processor and pulse for 5-second intervals for 1 minute. Scrape down the sides as needed. Consistency is a chunky paste.
Step2: Marinate chicken for 4 to 6 hours. Once marinated, remove any extra marinade.
Step3: In a heated skillet, add two tablespoons of cooking oil.
Step4: Add your marinated chicken strips. Cook on each side for 4-6 minutes. (depending on the thickness of your chicken)
Step5: Cook chicken to 165 degrees
Expert Tips
- Don’t skip removing excess marinade—too much moisture prevents browning.
- Want deeper flavor? Marinate the chicken overnight.
- A cast-iron skillet works wonders for getting those beautiful golden edges.
- Slice the chicken thinner for faster cooking and extra crispiness.
Common Questions
Absolutely! Just make sure to finely chop the tender inner stalks so they blend well.
It has a warm kick but isn’t overly spicy. Reduce or remove the jalapeño if you prefer mild heat.
Yes! This chicken grills beautifully and gets an incredible smoky char.
Definitely—thighs are juicy and perfect for this marinade.
Storing Instructions
Store cooked Lemongrass Chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet for best texture. You can also freeze it for up to 2 months—just thaw overnight in the fridge before reheating.
Did you make this Lemongrass Chicken? Rate the recipe and leave a comment to let me know how they turned out!
Recipe
Lemongrass Chicken
Ingredients
- 1.5 tablespoon lemongrass paste
- 1 tablespoon jalapeno ¼" diced
- ¼ cup white onion chopped
- 1 tablespoon ginger peeled and chopped
- ¼ cup olive oil
- ¼ cup chili sauce Thai chili
- 1 tablespoon fish sauce
- 1 teaspoon ground turmeric
- 1 pound chicken strips
Instructions
- Add all ingredients to the food processor and pulse for 5-second intervals for 1 minute. Scrape down the sides as needed. Consistency is a chunky paste.
- Marinate chicken for 4 to 6 hours. Once marinated, remove any extra marinade.
- In a heated skillet, add two tablespoons of cooking oil.
- Add your marinated chicken strips. Cook on each side for 4-6 minutes. (depending on the thickness of your chicken)
- Cook chicken to 165 degrees.
Expert Tips:
- Don’t skip removing excess marinade—too much moisture prevents browning.
- Want deeper flavor? Marinate the chicken overnight.
- A cast-iron skillet works wonders for getting those beautiful golden edges.
- Slice the chicken thinner for faster cooking and extra crispiness.
- This chicken grills beautifully and gets an incredible smoky char.
Nutrition
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