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Skillet Lemongrass Chicken - best and easy skillet chicken recipe. Marinate with lemongrass, salt, honey, pan-fried & dinner is ready.
Lemongrass chicken is one of the most popular chicken recipes on Rasa Malaysia. That recipe was published in 2007, so I thought to develop a new recipe that delivers similar result but a lot more easier to execute, hence this skillet lemongrass chicken.
I am personally so proud of this new recipe as it calls for only four ingredients but equally scrumptious and utterly delicious. The scent of lemongrass lingers in my house now, and it’s a pretty darn good smell that sets the stomach rumbling.
Instead of hard-to-find Asian ingredients, I used salt, honey, and black pepper to complement the lemongrass. As I love heat, I added in a little cayenne pepper, which is optional.
There you have it, the most amazing and mouthwatering skillet lemongrass chicken. Slice the chicken, serve with rice, and drizzle the lemongrass juice seeping from the chicken and you will have the most satisfying meal.
Frequently Asked Questions
This recipe is only 274 calories per serving.
What To Serve With Skillet Lemongrass Chicken
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Skillet 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 30 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
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.