Lemongrass Chicken

4.84 from 12 votes

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.

Prep Time15

Cook Time5

Total Time20

Course: Chicken

Cuisine: Asian Recipes

Keyword: Lemongrass Chicken

Servings: people

Author: Bee Yinn Low

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.

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