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Grilled Sticky-Sweet Lemongrass Chicken Thighs

Grilled Sticky Lemongrass Chicken Thighs
Prep Time
5 min
Cook Time
14 min
Yields
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

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ingredients

Chicken marinade

8
boneless, skinless chicken thighs
¼
cup fish sauce
2
Tbsp brown sugar
1
Tbsp soy sauce
3
Tbsp lemongrass, minced
1-2
bird’s eye chilis, to taste
2
cloves garlic, minced

To serve

Lime wedges
Scallions, to garnish
Cilantro, to garnish
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directions

Notes

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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