Savory and citrusy with just a hint of sweetness, this lemongrass chicken is a pure delight. Grilled chicken thighs are super tender and the perfect thing to dip in a semi-spicy sriracha mayo! Yum-my!
Ginger, lime, garlic, lemongrass, and soy sauce — I can practically taste this chicken just listing the ingredients. This Vietnamese lemongrass chicken is one of those recipes I lean on again and again because it delivers big, vibrant flavor without feeling fussy. It’s easy enough for a weeknight dinner, but just as perfect when I’m cooking for a crowd and want something everyone will love straight off the grill.
The marinade is where all the magic happens. Rice wine vinegar adds gentle acidity with a touch of sweetness, soy sauce brings savory depth, and fresh lemongrass gives the chicken that unmistakable citrusy, aromatic backbone. Garlic and ginger round out everything with warmth and bite, while a full squeeze of lime brightens the whole dish and keeps the flavors fresh and lively.
I always reach for chicken thighs here. They stay juicy and tender as they cook and soak up the marinade beautifully, giving you deeply flavored chicken with very little effort. Grilled until lightly charred and caramelized, this lemongrass chicken pairs effortlessly with rice, salads, or grilled vegetables — the kind of go-to recipe you’ll find yourself bookmarking and making on repeat.
What the recipe testers are saying
- “This is my go-to recipe for parties. Almost every time that I’ve made it, I’ve had at least one person ask me for the recipe — everyone loves it!” ~Elise
- “Seriously, I love everything about this chicken. The lemongrass marinade, the sriracha mayo & especially that this is made with chicken THIGHS. Just YES!” ~Cheyanne
What to serve with lemongrass chicken
Your options are endless! But here are some ideas of how to serve this Vietnamese lemongrass chicken as your star dish with a couple other supporting sides to make one heck of a meal!
- Sub your lemongrass chicken for the tofu in this easy veggie stir fry
- Add your grilled chicken to some coconut rice or ginger rice .
- Try it with an Asian noddle salad or this Asian-inspired peanut coleslaw.
- Pair your lemongrass chicken with veggies like this sauteed bok choy , some spicy long beans , or these garlic butter sugar snap peas.
Can I use lemongrass paste instead?
If fresh lemongrass stalks are not available where you live, you can use lemongrass paste. 1 tablespoon of lemongrass paste replaces one lemongrass stalk.
How can I make this recipe on my stove?
You can make this recipe on the stove in a grill pan or a non-stick pan instead of using the bbq.
How can I make this recipe with chicken breasts?
You can make this recipe with chicken breasts; however, because of the thickness and cooking time of this cut, it won’t be nearly as tender or flavorful as chicken thighs. Chicken breasts will dry out quicker.
How long does leftover lemongrass chicken last?
Cooked chicken will last in the fridge if kept in a sealed container for 3-4 days.
Lemongrass Chicken Recipe
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Ingredients
- ▢ ¼ cup cooking oil
- ▢ ¼ cup rice wine vinegar (can sub apple cider vinegar)
- ▢ 2 tablespoons soy sauce
- ▢ 2 stalks lemongrass (inner white part only)
- ▢ 2 cloves garlic
- ▢ 2 inch piece of ginger
- ▢ 1 lime (juiced)
- ▢ 8 boneless chicken thighs
- ▢ Green onions, thinly sliced chilies, red onion, and lime (to serve)
The Sriracha Mayo
- ▢ ¼ cup mayonnaise
- ▢ 1-3 teaspoons sriracha (to taste)
- ▢ 1 pinch sea salt
Instructions
- Place the oil, vinegar, soy sauce, lemongrass, garlic, ginger, and lime juice into a blender and blend on high until smooth. ¼ cup cooking oil, ¼ cup rice wine vinegar, 2 tablespoons soy sauce, 2 stalks lemongrass, 2 cloves garlic, 2 inch piece of ginger, 1 lime
- Place the chicken thighs in a shallow container (like a baking dish) and pour the marinade over the top. Mix the chicken thighs around well, so each piece is coated in the marinade. Let the chicken marinate for 1-2 hours. 8 boneless chicken thighs
- While the chicken is marinating, make the sriracha mayo. Combine the mayonnaise, sriracha, and sea salt in a small bowl and mix well. Refrigerate until you use it. ¼ cup mayonnaise, 1-3 teaspoons sriracha, 1 pinch sea salt
- Preheat your bbq or grill pan to medium-high. Remove the chicken from the marinade and discard the marinade.
- Place the chicken on the bbq and grill it for 6-7 minutes per side, or until it reaches an internal temperature of 165 degrees Fahrenheit.
- Remove the chicken from the grill, top with garnishes, and serve the sriracha mayo on the side. Green onions, thinly sliced chilies, red onion, and lime
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Lemongrass Chicken Recipe
Ingredients
- ¼ cup cooking oil
- ¼ cup rice wine vinegar , can sub apple cider vinegar
- 2 tablespoons soy sauce
- 2 stalks lemongrass , inner white part only
- 2 cloves garlic
- 2 inch piece of ginger
- 1 lime , juiced
- 8 boneless chicken thighs
- Green onions, thinly sliced chilies, red onion, and lime , to serve
The Sriracha Mayo
- ¼ cup mayonnaise
- 1-3 teaspoons sriracha , to taste
- 1 pinch sea salt
Instructions
- Place the oil, vinegar, soy sauce, lemongrass, garlic, ginger, and lime juice into a blender and blend on high until smooth. ¼ cup cooking oil, ¼ cup rice wine vinegar, 2 tablespoons soy sauce, 2 stalks lemongrass, 2 cloves garlic, 2 inch piece of ginger, 1 lime
- Place the chicken thighs in a shallow container (like a baking dish) and pour the marinade over the top. Mix the chicken thighs around well, so each piece is coated in the marinade. Let the chicken marinate for 1-2 hours. 8 boneless chicken thighs
- While the chicken is marinating, make the sriracha mayo. Combine the mayonnaise, sriracha, and sea salt in a small bowl and mix well. Refrigerate until you use it. ¼ cup mayonnaise, 1-3 teaspoons sriracha, 1 pinch sea salt
- Preheat your bbq or grill pan to medium-high. Remove the chicken from the marinade and discard the marinade.
- Place the chicken on the bbq and grill it for 6-7 minutes per side, or until it reaches an internal temperature of 165 degrees Fahrenheit.
- Remove the chicken from the grill, top with garnishes, and serve the sriracha mayo on the side. Green onions, thinly sliced chilies, red onion, and lime
https://www.theendlessmeal.com/lemongrass-grilled-chicken-with-sriracha-mayo/
