Lemongrass Chicken Marinade (with frozen lemongrass!)
May 23, 2024, Updated Mar 04, 2025
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Lemongrass chicken is one of my favorite proteins. I have a couple recipes that use this, but today I wanted to share a hack that you can do to make this in just 30 minutes any day of the week.
You just add a tablespoon of the frozen lemongrass to the marinade, and it adds such a nice fresh flavor to the chicken.
Chef tips:
- Use frozen lemongrass (you can get this at most asian supermarkets!) or fresh lemongrass. Frozen lemongrass stays fresh in your freezer for up to 6 months. You can also make a double batch of this marinade and keep this in the freezer.
- Let the chicken marinate for however long you have. The marinated chicken can sit for up to 4 days, but you can also use it immediately.
- Use a microplane to grate or mince the garlic and ginger. This tool helps make a fine paste that really enhances the flavors of the aromatics.
Cooking tips:
Tip 1 – You can cook this chicken however you prefer to cook chicken. My go-to method is the cast iron (I love the sear!), but air fried, roasted, or grilled all work.
Tip 2 – To make this lemongrass chicken for a large crowd, scale the marinade proportionally. Sear the chicken until brown, just 3-4 minutes on one side, then remove and place this on a baking dish. Once all the chicken is browned, finish the chicken in the oven at 400F for 10-15 minutes, or until the thickest part of the chicken reaches 165F.
What should I serve with this lemongrass chicken?
- Sesame Noodles
- Blistered Cabbage
- Chinese Dry Fried Garlic Green Beans
- Buttery Garlic Noodles
- Smashed Cucumber Salad
- Chili Oil Cucumber Pepper Salad
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Recipe:
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Lemongrass Chicken
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Lemongrass chicken is one of my favorite proteins. I have a couple recipes that use this, but today I wanted to share a hack that you can do to make this in just 30 minutes any day of the week.
Ingredients
- 1.5 lbs (pounds) boneless skinless chicken thighs
- 1 tablespoon frozen lemongrass
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 teaspoon kosher salt
- 1/2” knob of ginger, minced or grated
- 1 clove of garlic, minced or grated
- 1 tablespoon rice vinegar
- Fresh herbs (mint, scallions, cilantro) – optional, for garnish
Instructions
- Mix together the lemongrass chicken marinade – combine the frozen lemongrass, brown sugar, sesame oil, kosher salt, rice vinegar, and grated ginger and garlic. Give this a mix, then add in the boneless skinless chicken thighs.
- Heat a cast iron pan on medium high heat. Sear the chicken for 5-6 minutes on each side, flipping occasionally, until the thickest part of the chicken reaches 165F.
- Slice the chicken in half on a bias, then serve. Garnish with fresh herbs if desired.
Notes
Tip 1: You can cook this chicken however you prefer to cook chicken. My go-to method is the cast iron (I love the sear!), but air fried, roasted, or grilled all work.
Tip 2: To make this lemongrass chicken for a large crowd, scale the marinade proportionally. Sear the chicken until brown, just 3-4 minutes on one side, then remove and place this on a baking dish. Once all the chicken is browned, finish the chicken in the oven at 400F for 10-15 minutes, or until the thickest part of the chicken reaches 165F.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Quick and easy
- Method: Stovetop
- Cuisine: Asian
