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This Lemongrass Chicken is fragrant, juicy, and packed with flavor from freshly grated lemongrass, honey, and spices. Ready in just 20 minutes, it’s pan-fried until golden and crispy, then finished with a quick broil—perfect with steamed rice for an easy, delicious meal.
Easy Lemongrass Chicken Recipe
This lemongrass chicken recipe is incredibly easy to make and packed with bold, delicious flavor. With just four simple ingredients—lemongrass, honey, salt, and black pepper—it comes together effortlessly while delivering amazing taste.
As the chicken cooks, the fragrance of lemongrass fills the kitchen, making it impossible to resist. I kept this recipe simple with easy-to-find ingredients. As I love heat, I added a little cayenne pepper, which is optional but adds a nice kick.
Slice up the juicy, pan-fried lemongrass chicken, serve it with rice, and drizzle the flavorful pan juices over the top for an easy, delicious meal you’ll want to make again and again. Be sure to check out my tips and tricks below to make this recipe perfect every time!
If you’re looking for more chicken with lemongrass recipes, don’t miss my Lemongrass Wings, Honey Lemongrass Baked Chicken, and Lemongrass Cilantro Chicken!
Add This Recipe To Your Dinner Rotation
I love lemongrass and its fragrant, citrusy, exotic flavor in a variety of dishes, and it’s especially flavorful with chicken. This dish often finds its way to my dinner table.
- Easy to make. This recipe is ready in just 20 minutes. It’s hassle free, with accessible ingredients.
- Aromas that’ll make you hungry. The moment the chicken hits the skillet, the fragrant scent of lemongrass will fill your kitchen, and it’s honestly so tempting you won’t be able to wait to eat!
- Crispy and juicy. The chicken gets that crispy skin on the outside while staying juicy and tender on the inside. It’s the perfect balance of texture and flavor.
- One-pan wonder. Less mess, more flavor. All you need is one skillet, and those pan juices? Drizzle them over your chicken and rice for extra deliciousness.
Ingredients You’ll Need
- Lemongrass – The lower, thicker and white part of lemongrass is used for cooking, while the upper, leafy part is usually discarded. Simply bruise or chop the lower part (about 6-inch/15-cm length) to release its flavor.
- Chicken – I used boneless, skin-on chicken thighs, but you can also use boneless, skinless chicken breasts if you prefer. I debone the chicken thighs, which is quite easy, and you get the tender meat along with the glorious chicken skin.
- Honey
- Salt
- Ground black pepper
- Cayenne pepper – If you prefer less heat, go with paprika for a mild smoky flavor, or skip it altogether for a more mellow dish.
- Oil – Use vegetable oil, canola oil, or olive oil. Just avoid using extra virgin olive oil at high heat since it has a lower smoke point and can burn.
For all the ingredient details, be sure to check out the recipe card at the bottom of this post.
Shopping Guide: Fresh lemongrass is your best option and can usually be found at Asian markets or larger supermarkets. Look for vibrant, firm stalks with a strong, fresh lemon fragrance. If fresh lemongrass isn’t available, dried lemongrass can be used as a substitute, though it has a milder flavor.
How To Make Lemongrass Chicken
Grab a Microplane grater to grate the lemongrass, or if you don’t have one, just chop it up finely.
Then, mix the chicken with the lemongrass, honey, salt, pepper, and cayenne (if you’re using it), and let it marinate for 10–15 minutes.
Heat a bit of oil in the skillet over medium heat. Start by cooking the chicken skin-side down until it’s nice and brown. Then flip it over and cook the other side until the meat is crispy and golden. Just make sure it’s cooked all the way through!
Pop it in the oven and broil for about 1 minute to get that crispy, charred finish. Then, serve it right away with some steamed rice!
Secrets To The Best Lemongrass Chicken
- To get the most flavor out of the lemongrass, I like to grate it using a Microplane. It really helps release those aromatic oils and makes the dish extra fragrant. But if you don’t have a grater, just chop it finely with a sharp knife—it works just as well.
- Let the chicken marinate for at least 10–15 minutes so it can soak up all the flavors from the lemongrass, honey, and spices. If you have more time, marinating it for up to an hour will give it even more flavor, but a quick 10-minute soak will still do the trick.
- When I pan-fry, I always start with the chicken skin-side down. It helps the skin get nice and crispy while keeping the meat juicy. Once the skin is golden and crispy, I flip it over to cook the other side for an evenly cooked, flavorful chicken.
- To check if the chicken is done, use a meat thermometer—aim for 165°F (74°C) for chicken thighs. If you don’t have one, cut into the thickest part of the chicken—clear juices and no pink meat means it’s cooked. You can also press the chicken with tongs; if it’s firm and bounces back, it’s ready.
Pro Tip: To use the lower part of lemongrass, first cut it into 6-inch (15 cm) lengths. Trim or peel off the tough upper leaves, then bruise the stalks with the back of a cleaver or using a pestle. You can also chop or slice them to suit your culinary needs.
Frequently Asked Questions
Yes. You can toss in some veggies like bell peppers, zucchini, or broccol in the last few minutes of cooking for a simple, one-pan meal.
Yes, grilling the chicken would be perfect! Just preheat your grill and cook the chicken over medium heat until it hits 165°F (74°C). The grill will give it that smoky flavor and crispy skin.
Yes. Preheat your air fryer to 375°F (190°C), then cook the marinated chicken for about 20-25 minutes, flipping halfway through, until it hits 165°F (74°C).
Yes. Bake them at 375°F (190°C) for 25-30 minutes, flipping halfway through, until they reach 165°F (74°C). If you want crispy skin, you can broil them for the last 1-2 minutes.
Yes, you can skip the broiling step. The chicken is fully cooked before broiling, so just pan-fry it until it’s crispy and golden on both sides. You’ll still get a delicious result without the oven.
To store leftovers, let the chicken cool down completely before popping it into an airtight container. It’ll stay good in the fridge for about 3-4 days.
This recipe is only 274 calories per serving.
What To Serve With Lemongrass Chicken
For a wholesome Southeast Asian meal at home, I recommend the following recipes.
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Other Recipes You Might Like
Lemongrass Chicken
Ingredients
- 1 lemongrass, white part only
- 12 oz (350g) skin-on chicken thighs, bones removed
- 1 tablespoon honey
- 1/4 teaspoon salt
- 3 dashes ground black pepper
- 1/8 teaspoon cayenne pepper, optional
- oil, for pan-frying
Instructions
- Use a Microplane to grate the lemongrass, or chop it finely.
- Marinate the chicken with lemongrass, honey, salt, pepper, and cayenne pepper (if using) for 10-15 minutes.
- Heat a little oil in the skillet over medium heat. Pan-fry the chicken skin-side down first, until the skin is nicely browned. Turn it over and pan-fry until the meat is browned and crispy. Ensure the chicken is completely cooked through.
- Finish it off in the oven by broiling for 1 minute to char the surface. Serve immediately with steamed rice.
Notes
- Debone the chicken thighs using the techniques on the page.
- To get the most flavor out of the lemongrass, I like to grate it using a Microplane. It really helps release those aromatic oils and makes the dish extra fragrant. But if you don’t have a grater, just chop it finely with a sharp knife—it works just as well.
- Let the chicken marinate for at least 10–15 minutes so it can soak up all the flavors from the lemongrass, honey, and spices. If you have more time, marinating it for up to an hour will give it even more flavor, but a quick 10-minute soak will still do the trick.
- When I pan-fry, I always start with the chicken skin-side down. It helps the skin get nice and crispy while keeping the meat juicy. Once the skin is golden and crispy, I flip it over to cook the other side for an evenly cooked, flavorful chicken.
- To check if the chicken is done, use a meat thermometer—aim for 165°F (74°C) for chicken thighs. If you don’t have one, cut into the thickest part of the chicken—clear juices and no pink meat means it’s cooked. You can also press the chicken with tongs; if it’s firm and bounces back, it’s ready.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi …Thank you for sharing your delicious recipe.
I tried this many times and it was delicious.
The daughter of my employer this recipe Skillet Lemongrass Chicken is her favorite.
Tonight i will l try your recipe Cilantro lime Chicken..
Thank you ma’am Rasa Malaysia and more power!
Hi Matet, thanks for trying my lemongrass chicken recipe, I am glad you like my recipes. :)
Hi!
Wondering if the 30min marinade is the MAX time to let the chicken sit? Can I let it marinade overnight, or for a few hours?
Yes you can.
Hi, would it be possible to also include a metric measurements of your ingredients as we don’t do imperial here down under and for some reason, when I convert all the measurements, the dishes didn’t turn out right :-/
Sorry but I have to do American measurement only. Please use this conversion tool: https://rasamalaysia.com/conversion/
When I purchased the chicken, I accidentally picked up breasts instead of thighs. I was surprised how tender the breasts were, so we wiil definitely try the thighs next time. BTW, using a microplane on the lemongrass is a great idea, since there are usually a few pieces that are too large when I chop it. We, of course, had to double the quantity of cayenne for an extra kick. Thanks for a quick, easy, tasty recipe.
Hi Richard, so glad that you liked this skillet lemongrass chicken recipe.
Oh, this is some gorgeous chicken!
I found that the sugar in the honey started turning black before the chicken finished cooking so I had to finish off the chicken in the oven for 15 minutes. I used boneless, skinless chicken thighs though.
Would this be good with fish, too? (Less marinating time, probably) Long story short – I thawed chicken, but not enough for the whole family of 6, plus 400gr fish, but then ended up with a migraine and my husband made eggs and toast. Now I need to use the thawed meat. Any response before 4;00 in the afternoon China time or midnight California time would be greatly appreciated. :)
You can use fish of course but may not be the same result.
I don’t understand why you need to bone the chicken. It might take a bit longer to cook, but the bone always adds more flavor.
You don’t have to debone it but I like deboned chicken thighs, easier for my 5-year old to eat, also I can pan-fry the bottom of the chicken to be super crispy, with bone-in, you just don’t get that. But I don’t like boneless and skinless chicken thighs because I want the skin. ;)
Thank you for the nice recipe.
Try it, this skillet lemongrass chicken is SO delicious.
Hey there from the general Niagara Falls area! Pan-fried food rocks your taste buds. This chicken looks awesome. Can’t wait to make it (or try to get my mom to make it for me!)
Hello Tom, Niagara Falls is NICE. I miss it there! Great, you will love it.