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Thai-Style Grilled Chicken with Lemongrass Marinade

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Thai
Servings 4

Equipment

  • Grill or grill pan A charcoal grill is ideal for getting that classic smoky char, but a gas grill or cast-iron grill pan on the stove works beautifully too.
  • Mortar and pestle or food processor Traditional Thai cooking uses a mortar and pestle to crush and blend the marinade ingredients. If you don’t have one, a food processor or even a blender will do.
  • Mixing bowl For tossing the chicken in the marinade.
  • Tongs For flipping the chicken without piercing it and losing those precious juices.
  • Meat thermometer (optional) To ensure the chicken is cooked to a safe internal temperature (165°F/74°C).

Ingredients
  

For the Marinade

  • 4 stalks lemongrass tender white part only, finely chopped
  • 6 cloves garlic minced
  • 2 tablespoons fresh ginger grated
  • 1 tablespoon brown sugar
  • 3 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon chili flakes adjust for heat preference
  • Juice of 2 limes
  • Zest of 1 lime
  • 2 tablespoons vegetable oil
  • 1/4 teaspoon ground white pepper

For the Chicken

  • 2 pounds boneless skin-on chicken thighs (or skinless if you prefer)
  • Salt for seasoning
  • Fresh cilantro and lime wedges for garnish

Optional for serving

  • Steamed jasmine rice or sticky rice
  • Peanut sauce or a tangy Thai chili dipping sauce

Instructions
 

Prep the Marinade

  1. In a mortar and pestle or food processor, pound or blend together the lemongrass, garlic, ginger, and chili flakes until they form a rough paste. Transfer to a mixing bowl and stir in the fish sauce, soy sauce, oyster sauce, brown sugar, sesame oil, lime juice and zest, vegetable oil, and white pepper. This is your aromatic, deeply flavorful marinade.

Marinate the Chicken

  1. Pat the chicken thighs dry and lightly season with salt. Add them to the marinade, turning to coat every piece well. Cover and refrigerate for at least 2 hours, preferably overnight for the deepest flavor. If you're going the chicken skewer recipe route, cut the chicken into chunks and thread onto skewers before marinating.

Preheat the Grill

  1. Heat your grill or grill pan over medium-high heat. Oil the grates or pan lightly to prevent sticking.

Grill the Chicken

  1. Remove the chicken from the marinade and shake off any excess. Grill skin-side down first for about 5–6 minutes, until char marks appear and the chicken releases easily. Flip and cook another 5–6 minutes, or until the internal temperature reaches 165°F (74°C). You want a nice char without drying out the meat—this is where those juicy grilled chicken thighs shine.

Rest and Garnish

  1. Let the chicken rest for 5 minutes off the heat to allow juices to redistribute. Garnish with fresh cilantro and lime wedges.

Serve

  1. Serve over rice with your favorite dipping sauce. Peanut sauce, a classic sweet chili sauce, or even a coconut cream drizzle are all amazing choices.