Chicken recipes

Grilled Lemongrass Chicken

Name: Grilled Lemongrass Chicken with Asian Greens and Rice
Prep time: 20 min
Cook time: 20 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 500g boneless chicken thighs (skin on); 3 stalks lemongrass (white part only, finely minced or pounded); 2 red shallots; 1 ½ tbsp fish sauce; 1 tbsp dark soy sauce; 1 tbsp palm (or brown) sugar; 1 tsp coriander seeds; 2 tbsp sesame oil; Salt and pepper to taste; 1 bunch Asian greens (kailan, choy sum, or bok choy); 2 cloves garlic, minced; 2 tbsp soy sauce; 2 tbsp neutral flavoured oil; Toasted sesame seeds (optional); Fresh coriander leaves (optional); Steamed rice (for serving)

SERVING

PREP TIME

20 mins

COOK TIME

20 mins

This flavour-packed grilled lemongrass chicken recipe comes from MasterChef Australia winner Diana Chan and is perfect for a quick, satisfying meal. The chicken is marinated in a fragrant mix of lemongrass, fish sauce, and soy, then grilled until golden and caramelised. Served with garlicky Asian greens and fluffy steamed rice, it’s a fresh, easy dish you’ll want on repeat.

INGREDIENTS

500g boneless chicken thighs (skin on)
3 stalks of lemongrass (white part only, finely minced or pounded)
2 red shallots
1 ½ tbsp fish sauce
1 tbsp dark soy sauce
1 tbsp palm (or brown sugar)
1 tsp coriander seeds
2 tbsp sesame oil
Salt and pepper to taste

For the greens:

1 bunch of Asian greens (kailan, choy sum or bok choy)
2 cloves of garlic, minced
2 tbsp soy sauce
2 tbsp neutral flavoured oil

To serve (optional):

Toasted sesame seeds to garnish
Freshly picked coriander leaves
Steamed rice neutral-flavoured

PREPARATION

Blend lemongrass and shallots in a food processor into a coarse paste, then mix in fish sauce, dark soy, palm sugar, coriander seeds, and sesame oil. Season to taste.
Slice chicken thighs into thirds, coat with the marinade, and let sit for at least 20 minutes.
While the chicken marinates, chop the Asian greens. In a hot pan with oil, sauté garlic until fragrant, add greens, toss quickly, and cook with a splash of water for 1 minute. Season with soy sauce and set aside.
Grill the chicken skin-side down on high heat until browned and caramelised, then flip and cook the other side for 5 minutes.
To serve, plate with steamed rice, top with grilled chicken and greens, and garnish with sesame seeds and fresh coriander.

Chicken recipes

Grilled Lemongrass Chicken

SERVING

PREP TIME

COOK TIME

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