This Lemongrass Chicken can be part of a Thai or Vietnamese meal or simply an everyday dinner. I serve it on it’s own, add it to my Rice Noodle Bowl or tuck it into a bun for a Vietnamese Sub. With so many options this versatile recipe can be made year round.
The marinade is a mixture of lemon juice, fish sauce and soy sauce but the key ingredient is lemongrass. It has a unique flavour that must be tasted to be understood. It is no longer hard to find fresh lemongrass but my hack is using the frozen variety.
Kitchen Tip – I enjoy the convenience of having frozen lemongrass in my freezer. There is an ingredient list on the package so you need to figure out what’s best for you. Fresh lemongrass can also be trimmed and finely chopped then frozen.
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If you like Asian cooking or want to do more of it you need a well stocked pantry. For Thai and Vietnamese cooking fish sauce and lemongrass are both common ingredients. I do lots of Asian cooking and over time have written separate posts on all of these ingredients. It may seem daunting when you are new to gluten free cooking but over time I assure you it gets easier. Just keep learning.
If you are expanding your pantry check out any of these posts:
Every kitchen needs a few tools, these are for grilling.
Let me know in the comments below if you tried this Lemongrass Chicken recipe.
|6 Tbsp lemon juice|
|4 Tbsp fish sauce|
|2 Tbsp GF soy sauce|
|3 Tbsp sugar|
|1 tsp chile sauce (I like Sambal oelek)|
|½ tsp black pepper|
|3 cloves garlic, minced|
|3 Tbsp chopped ginger|
|2 Tbsp frozen, chopped lemongrass (or 4 fresh stalks trimmed and finely chopped)|
|3 boneless, skinless chicken breasts cubed OR 8 boneless, skinless chicken thighs|
|12-18 bamboo skewers|
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