Easy Lemongrass Chicken

My strongest belief in the universe — besides the sacred holiness of good butter and the inexplicable popularity of teal kitchen gadgets — is that Easy Lemongrass Chicken deserves a standing ovation, a parade, and maybe a tiny trophy. Also: if you think lemongrass is just a garnish, we will have words. (Also also: this recipe pairs shockingly well with a lazy grilled salad and reminds me of that summer I tried to sous-vide a Thanksgiving turkey because I watched one YouTube video and then regretfully learned about the smoke detector’s feelings.) If you want something bright, sticky, and unfussy, this is it — like a beach vacation in a skillet. For a different grilled vibe check out my beloved grilled chicken avocado rice bowl if you’re feeling extra.

A messy kitchen memory that explains why I love lemongrass so hard

Do you remember the lemon bars disaster of 2019? No? Good — but I remember, in excruciating buttery detail. I once brought my culinary hubris to a Friendsgiving where I thought it would be cute to bring “fusion” and accidentally created what the host politely called “a style choice.” I was trying to impress Great-Aunt June with something exotic and wound up setting off three ovens and one familial disagreement about whether cranberries are mandatory at Thanksgiving. The point: I have failed publicly, dramatically, and deliciously. That’s how I learned to strip things back: strong aromatics, honest heat, and no guest-facing smoke alarms. Lemongrass chicken is the humble, sane dish that followed my chaotic years of culinary overreach.

Pivot — from disaster monologues to actual dinner plans (yes, recipe time)

ANYWAY, before I emotionally relive the entire potluck (I will stop, I promise), here is the good news: this chicken marinates in five minutes and forgives all your past mistakes. You can grill it, pan-sear it, or broil it — it won’t judge. It might sing, though, if you let it caramelize. Also, if you’re hunting for equipment or inspiration, Trader Joe’s sometimes has fresh lemongrass (hallelujah), and for a weird but delicious snack pairing, imagine leftover strips next to that viral air-fryer cheeseburger egg rolls because why limit yourself.

What you need (ingredients, plus my hot takes on shopping)

• 4 chicken thighs or breasts
• 2 stalks of lemongrass, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon honey
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Mini-rant: don’t overcomplicate this — the cheap soy sauce works fine; don’t feel pressured to buy artisanal honey unless you’re doing it for joy. Trader Joe’s and Aldi have perfectly respectable chicken and sometimes miraculous savings (also, who else hoards their sesame oil like it’s a retirement fund?). Buy lemongrass fresh if possible; jarred is okay in a pinch but it’s like bringing a TV glow to a candlelit dinner.

Cooking Unit Converter (handy one-liner and tool)

If you want to eyeball teaspoons into tablespoons and not feel dumb, use this tiny gadget here.

Technique: how I stop pan panic and get flavorful chicken every time

I will not spoon-feed you a sullen list of exact temperatures because cooking is a relationship, not a math test — but here’s the deal: you want fragrant, caramelized edges and an interior that isn’t sad. Chop the lemongrass until it reads as a paste, not a craft project. Smell everything as you mix; if the marinade doesn’t make you want to kiss it (don’t), add a smidge more honey. Sear on medium-high and resist the urge to stab the chicken — use your eyes and your jaw (feel the texture when resting). Here’s the actual set of things to do because I do like structure disguised as chaos:

1. In a bowl, mix together lemongrass, garlic, ginger, soy sauce, fish sauce, honey, vegetable oil, salt, and pepper.
2. Add chicken to the marinade, ensuring it’s well coated. Marinate for at least 30 minutes, or up to overnight in the fridge.
3. Preheat your grill, oven, or skillet over medium-high heat.
4. Cook chicken for about 6-7 minutes on each side or until fully cooked and grilled to perfection.
5. Let it rest for a few minutes before slicing.
6. Garnish with fresh cilantro and serve warm. Enjoy your meal!

Why this matters to me (a small emotional aside with courage and butter stains)

Cooking is how I hold my family across time zones and bad phone connections. It’s the thing I carry when I move apartments and relationships; it’s the one language my Midwest relatives and my west coast friends both understand. When my grandma passed on a recipe card with a coffee stain in the corner, I kept the stain like a talisman. This chicken tastes like the summers I learned to grill and the holidays I learned to forgive burnt casseroles. It connects me to memory in the way that only a perfectly sticky glaze can.

A tiny, ridiculous anecdote (short and ridiculous; you’ll laugh, maybe cry)

Once I served this to my neighbor, who then offered me unsolicited gardening tips and two zucchini. That night: lemongrass, chicken, and seven zucchinis. I am still not sure which of us won.

Frequently Asked Questions (chaotic, honest, and slightly judgey)

Okay I’ll stop talking now (okay I won’t stop but I will wrap up). Do this: chop, marinate, grill, and then watch people orbit your plate like it’s a tiny sun. Trust me — and if anything goes sideways, call it character-building and add cilantro.

Daily Calorie Needs Calculator:

Need a quick check of how this fits in your day? Try this handy calculator.