Skip to content

Lemongrass Grilled Chicken (or broiled :)

This dish is smoky and abundantly full of flavor and the squeeze of fresh lime at the end just takes it to another level. This can be made on the grill… or use your “upside down grill” aka the broiler.


  1. 5 plump lemongrass stalks, inner bulb only, coarsely chopped. If you cannot find fresh lemongrass, it is sometimes found refrigerated in the produce section in a tube. Use five tablespoons of this paste.
  2. 4 scallions, white and light green parts only, coarsely chopped
  3. 2 large garlic cloves, smashed
  4. 1 large jalapeño, chopped, seeds included
  5. Pinch of sugar
  6. 1/4 cup vegetable oil, plus more for brushing If grilling on an outdoor grill
  7. Kosher salt and freshly ground pepper
  8. 4 pounds skinless, boneless chicken thighs and breasts, or a combination to your liking. We prefer just the thighs for flavor


  1. In a food processor or blender, pulse the lemongrass until finely chopped.
  2. Add the scallions, garlic, jalapeño and sugar and pulse until finely chopped.
  3. With the machine on, add the 1/4 cup of vegetable oil in a steady stream and process pausing to occasionally scrape down the sides until it is a fine paste. Season the paste with salt and pepper.
  4. Using a small, sharp knife, make 1/2-inch-deep slashes into the chicken and rub the paste all over, working it into the slashes. In a covered bowl or sturdy “zip lock bag”, marinate the chicken for 20 minutes at room temperature or refrigerate overnight.
  5. Light a grill. Brush the chicken with oil, season with salt and pepper and grill over a medium-hot fire, turning occasionally, until browned and cooked through, about 15 minutes. Alternatively, you can use your broiler and put the chicken on a sheet pan about 4 inches below the broiler watching carefully not to overly brown each side. Flip the chicken after when you see good color develop and broil under a similar color is developed. Allow the chicken to rest for at least 10 minutes to rest before serving.
  6. Serve with fresh lime wedges – – the fresh lime enhances this flavorful dish considerably.

This is a recipe adapted from Food and Wine (1994 publication).

Post a Comment

Your email is never published nor shared. Required fields are marked *

Skip to toolbar