There’s a special kind of joy that comes with grilling outside, especially when you can infuse your food with vibrant flavors that transport you to far-off places. When I first laid my hands on that fragrant lemongrass, I could hardly wait to transform it into a dish that celebrates the essence of Vietnamese cuisine. This Grilled Lemongrass Chicken is more than just a meal; it’s an aromatic experience bursting with the warmth of ginger, the boldness of garlic, and the sweet heat of sriracha.
As summer rolls in and the days grow longer, nothing beats the thrill of firing up the grill for a juicy chicken that’s both flavorful and high-protein. With a simple marinade and just a dash of creativity, you’ll unveil a dish that looks as stunning as it tastes. Picture juicy, charred pieces drizzled with a tangy brown sugar sauce, inviting friends and family to gather around the table. Join me as we dive into this delightful culinary adventure that promises to become a go-to favorite at your next barbecue!
Why Choose Grilled Lemongrass Chicken?
Flavor Explosion: Each bite is loaded with the vibrant flavors of fresh lemongrass, garlic, and ginger, transporting your taste buds straight to Vietnam.
Easy to Make: With minimal prep and cooking time, this dish is perfect for busy weeknights or leisurely weekends.
Customizable: Serve with a variety of sauces and sides, like jasmine rice or grilled vegetables, allowing everyone to personalize their plates.
High in Protein: This grilled delight packs a protein punch, making it a satisfying choice for health-conscious eaters.
Crowd Pleaser: Impress your guests at summer barbecues with a dish that’s not only visually appealing but also bursting with flavor!
Grilled Lemongrass Chicken Ingredients
For the Marinade
- Whole Chicken (5 pounds) – A versatile and hearty protein; consider spatchcocking for uniform cooking.
- Lemongrass (1 piece, 5 inches) – Infuses a citrusy aroma that elevates the chicken; if unavailable, lemon zest can be used.
- Fresh Ginger (2 tablespoons, peeled and roughly chopped) – Adds warmth and complements the lemongrass beautifully; ground ginger may work in a pinch.
- Garlic (6 cloves) – Provides depth and a robust flavor; fresh garlic is preferred for optimal taste.
- Honey (2 tablespoons) – Balances savory notes with sweetness; agave syrup serves as a great alternative.
- Kosher Salt (1 tablespoon) – Essential for enhancing the flavors; adjust according to dietary preferences.
- Brown Sugar (¼ cup, packed) – Aids in caramelization while adding sweetness; coconut sugar is a viable substitute.
- Soy Sauce or Tamari (¼ cup) – Introduces a savory umami richness; opt for low-sodium versions if you’re watching your salt intake.
- Rice Vinegar (2 tablespoons) – Brings acidity and brightness; white vinegar can be used instead.
For Grilling
- Neutral Oil (¼ cup, plus more for brushing) – Ensures even grilling and prevents sticking; avocado or canola oil work well.
- Sriracha (1 teaspoon) – Adds a kick of heat; adjust to taste for your spice level preference.
- Sesame Oil (½ teaspoon) – Infuses a delightful nuttiness; feel free to omit if nuts are a concern.
For Garnishing
- Scallions (1 bunch, thinly sliced) – Adds a fresh and vibrant touch as a garnish; chives make a good replacement if needed.
For Depth of Flavor
- Fish Sauce (1 tablespoon) – Delivers extra umami; simply reduce or omit for a vegetarian version.
This Grilled Lemongrass Chicken recipe not only offers a flavor-packed experience but also a wonderful opportunity to bring the essence of Vietnamese cuisine to your next barbecue gathering!
How to Make Grilled Lemongrass Chicken
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Preheat the grill to medium-high heat (375°F to 400°F) to ensure a lovely sear and lock in those juicy flavors.
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Blend the lemongrass paste by combining lemongrass, ginger, garlic, honey, neutral oil, and salt in a food processor until smooth and fragrant.
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Pat the whole chicken dry with paper towels and rub the lemongrass paste generously all over, ensuring it reaches every nook and cranny for maximum flavor.
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Grill the chicken breast-side up over direct heat for about 5 minutes, until it’s beautifully charred and irresistibly aromatic.
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Flip the chicken, reduce the heat to low, cover the grill, and cook for approximately 45 minutes, or until the internal temperature hits 165°F.
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Prepare the sriracha-brown sugar sauce by simmering all sauce ingredients in a saucepan until thick and glossy, bringing a delightful heat to balance the sweetness.
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Whisk together all the scallion oil ingredients in a bowl until well combined for a fresh drizzle over the chicken.
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Rest the grilled chicken for 10 minutes before carving; this allows the juices to redistribute, keeping each piece incredibly tender.
Optional: Drizzle with scallion oil just before serving for an added punch of flavor.
Exact quantities are listed in the recipe card below.
What to Serve with Grilled Lemongrass Chicken?
Transform your meal into a delightful feast that will leave your taste buds dancing with joy.
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Jasmine Rice: This fragrant rice is the perfect vehicle for soaking up the zesty sriracha-brown sugar sauce, adding a pleasant chewy texture to each bite.
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Grilled Seasonal Vegetables: Charred zucchini, bell peppers, and eggplant provide a colorful, crunchy contrast, enhancing the dish’s fresh flavors with subtle smokiness.
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Cucumber Salad: A refreshing mix of sliced cucumbers, mint, and a tangy lime dressing brings a crunchy, cooling element that beautifully balances the warmth of the chicken.
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Vietnamese Spring Rolls: Light and refreshing, these rice paper rolls filled with shrimp or veggies pair perfectly with the chicken, offering a delightful crunch and dipping sauce.
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Herb Salad: A simple mix of cilantro, mint, and basil tossed with lime juice gives a burst of freshness that complements the grilled flavors beautifully.
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Sparking Water with Lime: Refreshing and lightly zesty, this drink enhances the meal’s vibrancy without overpowering the rich flavors of the dish.
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Mango Sticky Rice: And for dessert, this sweet, creamy treat adds a delightful tropical touch, rounding off your meal with a comforting finish.
Variations & Substitutions for Grilled Lemongrass Chicken
Feel free to mix and match ingredients to make this grilled chicken your own masterpiece, bursting with your favorite flavors!
- Citrus Swap: Replace lemongrass with lemon zest for a bright, refreshing flavor that still captures the essence of citrus.
- Meat Choice: Use chicken thighs instead of a whole chicken for a juicier, more flavorful result, perfect for those who prefer dark meat.
- Herb Upgrade: Sprinkle fresh cilantro or mint over the grilled chicken just before serving to add a vibrant, herbal note.
- Spicy Shift: Adjust the level of sriracha sauce for your preferred heat; start with less and add more as needed for personal taste.
- Vegan Version: Substitute the chicken with thick slices of eggplant or tofu, marinating them just the same for a delicious plant-based alternative.
- Sweet Spin: Experiment with brown sugar by swapping it with coconut sugar for a unique flavor twist that brings a hint of tropical sweetness.
- Garnish Twist: Use finely chopped nuts such as peanuts or cashews as a crunchy garnish for added texture and richness.
- Sauce Variations: Pair with different sauces like hoisin or a peanut sauce to elevate the dish with fresh new dimensions.
These variations invite you to explore different flavor profiles while celebrating the original charm of Grilled Lemongrass Chicken!
How to Store and Freeze Grilled Lemongrass Chicken
Fridge: Store leftover Grilled Lemongrass Chicken in an airtight container for up to 3 days, ensuring that it stays moist and flavorful.
Freezer: For longer storage, freeze the chicken in an airtight bag or container for up to 3 months. Thaw in the refrigerator before reheating.
Reheating: Gently reheat the chicken in the oven at 350°F until warmed through. This helps retain its juicy texture, especially when paired with the sriracha-brown sugar sauce.
Wrap Carefully: If you separate the chicken pieces, wrap each one tightly in foil or plastic wrap before freezing to prevent freezer burn.
Make Ahead Options
These Zesty Grilled Lemongrass Chicken pieces are perfect for meal prep enthusiasts! You can marinate the chicken up to 24 hours in advance, allowing the flavors to meld for a more delicious outcome. Simply blend the lemongrass paste, rub it on the chicken, and store it in an airtight container in the fridge. For a seamless dinner, grill the chicken straight from the refrigerator, but ensure it reaches an internal temperature of 165°F. If there are any leftovers, they can be refrigerated for up to 3 days. Just make sure to reheat gently to retain moisture, ensuring the chicken remains just as tender and flavorful as it was on day one!
Expert Tips for Grilled Lemongrass Chicken
- Check Doneness: Use an instant-read thermometer to ensure the chicken reaches 165°F, especially thick parts like thighs, to avoid undercooking.
- Prevent Sticking: Brush your grill grates with oil before cooking. This simple step helps ensure your Grilled Lemongrass Chicken releases easily and maintains its beautiful skin.
- Flavor Boost: For extra depth, marinate the chicken overnight. This allows the flavors of lemongrass and spices to penetrate deeply, enhancing your dish’s overall taste.
- Adjust Spice Levels: Start with less sriracha if you’re unsure about spice. You can always add more to suit your taste preferences as you grill.
- Rest Before Carving: Let the chicken rest for at least 10 minutes after grilling. This helps retain the juices and keeps each piece wonderfully moist when served.
Grilled Lemongrass Chicken Recipe FAQs
How do I select the right lemongrass for my Grilled Lemongrass Chicken?
Absolutely! When looking for fresh lemongrass, choose stalks that are firm and have a vibrant green color. The base should feel moist, and if you notice any dark spots or dryness, it’s best to skip it. Fresh lemongrass has a lovely citrus aroma, which is a great indicator of its quality. If you can’t find fresh lemongrass, lemon zest is a suitable alternative that will still provide a citrusy flavor.
How should I store leftover Grilled Lemongrass Chicken?
Leftover chicken can be securely stored in an airtight container in the refrigerator and will stay delicious for up to 3 days. I recommend reheating it gently in the oven at 350°F to maintain its moisture. If you’d like to keep it for a more extended period, freezing is a great option.
Can I freeze Grilled Lemongrass Chicken? How should I do it?
Absolutely! To freeze your Grilled Lemongrass Chicken, first, let it cool completely. Next, wrap each piece tightly in foil or plastic wrap and place them in an airtight freezer-safe container or bag. Properly stored, it can last for up to 3 months. When you’re ready to enjoy, thaw the chicken in the refrigerator overnight before reheating in the oven.
What should I do if my chicken turns out dry after grilling?
If you find your chicken has dried out, don’t worry! For next time, consider checking the internal temperature earlier to avoid overcooking. Always use a meat thermometer to ensure it reaches 165°F in the thickest part. Additionally, marinating overnight can enhance moisture and flavor, giving you more tender results.
Are there any dietary considerations I should know about when making this dish?
Very much so! This Grilled Lemongrass Chicken can be easily adjusted for specific dietary needs. If you have nut allergies, simply omit the sesame oil. For a vegetarian option, you can replace the chicken with tofu or veggies, adjusting the marination process accordingly. Always interact with your guests about their dietary restrictions for a safe and enjoyable meal!
How can I customize the flavor of my Grilled Lemongrass Chicken?
The more the merrier! You can easily personalize flavors by varying your spices or adding different sauces. If you prefer a sweeter kick, increase the honey or brown sugar in the marinade. Alternatively, consider serving it with a spicy sriracha-brown sugar sauce or even a tangy herb sauce on the side. Pairing with fresh herbs like cilantro or basil can also uplift the dish beautifully!
Flavor-Packed Grilled Lemongrass Chicken for Summer BBQs
Ingredients
Equipment
Method
- Preheat the grill to medium-high heat (375°F to 400°F).
- Blend the lemongrass paste by combining lemongrass, ginger, garlic, honey, neutral oil, and salt in a food processor until smooth.
- Pat the whole chicken dry with paper towels and rub the lemongrass paste generously all over.
- Grill the chicken breast-side up over direct heat for about 5 minutes.
- Flip the chicken, reduce the heat to low, cover the grill, and cook for approximately 45 minutes.
- Prepare the sriracha-brown sugar sauce by simmering all sauce ingredients in a saucepan.
- Whisk together the scallion oil ingredients in a bowl until well combined.
- Rest the grilled chicken for 10 minutes before carving.