Take a trip to the orient with Thai Lemongrass Chicken. One of the most important flavors in Southeast Asian cooking, aromatic lemongrass gives this roast chicken a bright, citrusy flavor with a hint of ginger. Marinate chicken breasts for a few hours or overnight, then roast and serve. Extra chicken makes a great chicken salad.
An Exotic Grass Used Like an Herb
If you have seen lemongrass in the produce department or at an Asian market but did not know what it was, let me encourage you to try bring some home. It’s used in soups, stir-frys, marinades, teas and curries.
Lemongrass is a grass that is used like an herb. It is thin and stiff, kind of spiky, with a scallion-like base. The stalk has layers wrapped around a tight central core. For cooking, use the lower part of the stalk, not the skinny top (if there is one).
Depending on where you buy lemongrass, you may need to start by peeling off a tough layer of the outer grass to get to the paler, softer inside. Some stores do this for you. Some sell it in a more natural state. Buy fresh-looking stalks that are a bit moist, not dried out, yellowed, browned or withered.
Thai Lemongrass Chicken
For this recipe, I’ve created a quick and easy marinade for the chicken. Combine finely zested lemongrass with ginger, Tamari (wheat-free soy sauce), garlic, shallot, coconut oil and lime juice. I’ve also added the Vietnamese fish sauce, nuoc mam.
If you have never used fish sauce, you will find it in the Asian section of your market and online. If you didn’t grow up with this foundational Asian ingredient, one whif might send you running. It can have a strong fish smell. But don’t let that deter you from using it. It gives great dept of savory flavor to this marinade and does not taste fishy when mixed in.
The brand I buy is Red Boat. Read about it here on Amazon. I like it best because it is all natural, does not contain preservatives or MSG, and is first pressed like extra virgin olive oil.
Prepare Chicken Breasts
To prepare chicken breasts, trim the side ribs and excess fat, make marinade and combine in a ziploc bag. Marinate over night in the refrigerator if you have time, or at least a few hours. Drain chicken, discard marinade, and roast the chicken.
Zest Versus Chop
Many recipes will tell you to chop lemongrass. I discovered that it is much easier to use a microplane zester. You get very finely grated lemongrass versus woody chunks. One stalk should give you enough for this recipe, about 3 tablespoons. With the extra stalks, zest finely then freeze. Then it is ready to add to others recipes at a moment’s notice.
More Ideas for Cooking with Lemongrass
- Try adding lemongrass to chicken soup for a fresh, new flavor. Add either the fine zest or try 2″ pieces, crushed first to release the flavor while cooking. Remove pieces before serving.
- Add zest to chicken salad
- Use this marinade for Thai grilled shrimp. Marinate the shrimp 30-45 minutes at room temperature, skewer and grill until done. Serve with rice.
- Add the zest to a ginger stir-fry at the end before serving, along with some chopped fresh cilantro.
- Allow pieces to steep with tea and served either hot or chilled for a refreshing iced tea.
With a bright citrusy flavor with a hint of ginger, lemongrass is truly a grass that is used like an herb. It’s central to Thai, Vietnamese and other Southeast Asian, Indian and Caribbean cuisines. Here, it adds great flavor to a Thai-style marinade for chicken. For fine zest, use a microplane zester. Fish sauce is available in the Asian section of your market. I’ve listed it as optional, but it lends a great depth of flavor. Shred any leftover chicken for chicken salad and use lemongrass for fresh flavor.
- 4 bone-in organic chicken breasts
- 3 tablespoons fine lemongrass zest (about 1 stalk lemongrass)
- 1 large shallot, chopped fine
- 3 large garlic cloves, chopped or zested fine
- 1 tablespoon low-sodium Tamari
- 1 tablespoon agave (or use liquid stevia drops)
- 2 tablespoons Asian fish sauce (optional)
- few pinches red pepper flakes (if you like heat, optional)
- 1/2 cup plus 2 teaspoons coconut oil for the pan
- 2 tablespoons fresh chopped cilantro (or flat leaf parsley)
- 1 tablespoon jarred organic ginger puree or finely zested fresh ginger
- 1 lime, juiced
- Start by trimming chicken. Chop off the side little rib bones and any excess fat. For an example of how to prep, see the photo in the post.
- Combine lemongrass through lime juice (reserving 2 teaspoons oil for the pan) in a bowl or large measuring cup and whisk together. Pour into a ziploc bag with chicken, squeeze out air and seal. Refrigerate overnight or for 2 hours (as long as you can).
- Drain and discard marinade. Pre-heat oven to 375 degrees (190 C).
- Heat a large stainless steel or cast iron fry pan, saute pan or skillet over medium heat. Add the reserved 2 teaspoons coconut oil to the pan. Sear chicken breasts skin-side down until golden. Turn chicken and cook for another 1-2 minutes. Remove chicken breasts to a rimmed baking sheet lined with foil. Roast until a digital thermometer reaches 160-165 degrees, about 25-30 minutes depending on your oven.