Grilled Sticky-Sweet Lemongrass Chicken Thighs

Grilled Sticky Lemongrass Chicken Thighs
Prep Time
5 min
Cook Time
14 min
8 chicken thighs

Sticky, sweet and loaded with flavour, these juicy grilled chicken thighs have quickly become my favourite summer recipe. Inspired by Thai and Vietnamese flavours, they’re marinated in a saucy mix of fish sauce, brown sugar, soy sauce and other aromatics and then grilled to umami perfection. I love serving them with a cold noodle salad, or alongside steamed rice and Chinese greens for an easy weeknight meal.

You can find fresh lemongrass at most Asian grocery stores, but I prefer to buy mine frozen — also available at Asian grocery stores, it comes pre-minced so it’s ready to use.

Related: Air Fryer Hoisin Glazed Chicken Thighs



Chicken marinade

boneless, skinless chicken thighs
cup fish sauce
Tbsp brown sugar
Tbsp soy sauce
Tbsp lemongrass, minced
bird’s eye chilis, to taste
cloves garlic, minced

To serve

Lime wedges
Scallions, to garnish
Cilantro, to garnish



This recipe requires at least 1 hour marinating time.

Ingredients for Grilled Sticky Lemongrass Chicken Thighs
Step 1

Lightly score the undersides of the chicken thighs – this will help flatten the chicken for even cooking.

Step 2

In a large bowl, combine chicken thighs with all marinade ingredients, tossing thoroughly to coat. Let marinate for at least 1 hour or overnight.

Step 3

Preheat grill to medium-high heat. Place chicken thighs on preheated grill, and grill for 5-7 minutes per side, or until chicken’s internal temperature reaches 165°F.

Step 4

Let chicken rest for 5 minutes (this will keep it juicy) before serving. Squeeze fresh lime overtop, and garnish with scallions and cilantro.

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