Thai Lemongrass Chicken Marinade (with Grilled Chicken Thighs)
A fragrant blended marinade of lemongrass, garlic, cilantro root and fish sauce that turns bone-in or boneless chicken thighs juicy, savory and lightly sweet with charred edges. Marinate 6 hours, then grill or roast.
- Prep
- 20 min
- Cook
- 25 min
- Wait
- 6 hr 15 min
- Total
- 7 hr
- Makes
- 4 servings (about 2 lb / 900 g chicken, plus ¾ cup marinade)
Steps
Before you start
- Plan ahead: the chicken needs 6 hours in the marinade (up to 12 hours is fine; longer makes the texture mushy).
- Cilantro roots are often sold attached to bunches at Asian markets. If you only have stems, see substitutions.
- Use only the pale, tender bottom 4–5 inches of the lemongrass stalks; the tough green tops are too fibrous to blend.
- Boneless, skin-on or skinless thighs work; times below are for boneless thighs.
Prep the aromatics
- Peel off the dry outer layers of the lemongrass and trim the root end and green tops.
- Slice the bottom 4–5 inches of each stalk as thinly as you can (about ⅛ inch / 3 mm).
- Scrub the cilantro roots under running water to remove all grit, then roughly chop them.
- Peel the garlic.
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Ready when: Lemongrass slices are thin and pale yellow-white with no woody, dark outer pieces.
Tip: Thin slicing is what lets the blender make a smooth paste instead of stringy bits.
Blend the marinade
- Add the lemongrass, garlic, cilantro roots, fish sauce, palm sugar, soy sauce, oil and pepper to a blender.
- Blend for 1–2 minutes, stopping to scrape down the sides, until a thick, fairly smooth paste forms.
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Ready when: Paste looks like a coarse, pale green-tan puree with no large lemongrass pieces and a strong citrusy-garlic smell.
Tip: If the blades spin without catching, add 1 tablespoon water.
Coat the chicken
- Place the dry chicken thighs in a large zip-top bag or glass bowl.
- Scrape in about ¾ of the marinade, saving the rest in a small covered bowl in the fridge for brushing later.
- Massage the marinade into every surface of the chicken.
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Ready when: All pieces are evenly coated with no dry spots.
Tip: Do not brush reserved marinade that touched raw chicken onto cooked food; set aside the clean portion before adding chicken.
Marinate 6 hours
- Seal the bag, pressing out the air, or cover the bowl.
- Refrigerate for 6 hours, flipping or turning the chicken once halfway through.
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Ready when: Chicken looks slightly darker and the marinade clings like a paste.
Tip: Don't exceed 12 hours; the fish sauce salt and acids start to make the meat spongy.
Bring to cooking temperatureOven 425°F / 220°C
- Take the chicken out of the fridge 15 minutes before cooking.
- Preheat a grill or grill pan to medium-high (about 425°F / 220°C), or preheat the oven to 425°F (220°C) with a wire rack set over a foil-lined rimmed baking sheet.
- Scrape most of the excess marinade clumps off the chicken so the garlic doesn't burn.
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Ready when: Grill is hot enough that you can hold your hand 5 inches above the grate for only 3–4 seconds.
Tip: Light, thin coating only; thick paste scorches before the chicken cooks.
Cook the chickenOven 425°F / 220°C
- Grill the thighs, covered, for 5–6 minutes per side, flipping once, or roast on the rack for 20–25 minutes, flipping once at the halfway point.
- Cook until deeply golden with charred edges and the thickest part reaches 175°F (80°C).
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Ready when: Juices run clear, edges are browned and charred in spots, and an instant-read thermometer reads 175°F (80°C) in the thickest part (minimum safe 165°F / 74°C).
Tip: Thighs stay juicy and become more tender at 175°F, so don't pull them early.
Glaze and rest
- In the last minute of cooking, brush the chicken with a little of the reserved clean marinade, then turn once to let it sizzle.
- Transfer the chicken to a cutting board and rest for 5 minutes.
- Slice across the grain into strips.
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Ready when: Glaze is sticky and fragrant, with no raw paste visible; the chicken is still 165°F (74°C) or above after resting.
Tip: Only use the reserved portion; it must cook for at least 1 minute to be safe.
Serve
- Pile the sliced chicken onto a platter and serve with lime wedges for squeezing and sliced Thai chiles if you like heat.
- Good with sticky rice, cucumber salad and a sweet chili dipping sauce.
Good to know
Tips
- Peel and bruise the lemongrass before slicing to release more oil and aroma.
- Scrape the excess marinade off before grilling; the sugar and garlic can burn over high heat.
- Bone-in thighs work too: cook 35–40 minutes at 425°F (220°C) to 175°F (80°C).
- This marinade also works on pork chops, shrimp (30 minutes only) and chicken wings.
Make ahead
"The marinade paste keeps in an airtight jar in the fridge for up to 3 days or frozen for 3 months. Raw chicken can marinate in the freezer bag for up to 2 months; thaw overnight in the fridge before cooking."
Storage & reheating
"Cooked chicken keeps in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months. Reheat covered in a 325°F (160°C) oven for 10–15 minutes or in a skillet over medium-low heat with a splash of water until hot throughout (165°F / 74°C). Do not leave at room temperature for more than 2 hours."
Substitutions
- cilantro roots with lower stems → cilantro stems, plus 2 extra tablespoons chopped. Gives a similar earthy, peppery note, though slightly milder.
- palm sugar or light brown sugar → light brown sugar or honey. Use the same amount; flavor is a little less caramel-like.
- lemongrass stalks → 3 tablespoons jarred lemongrass paste plus 1 teaspoon lime zest. Fresh gives the best aroma, but this works in a pinch.
- fish sauce → soy sauce plus 1 teaspoon lime juice. Less funky and less complex; use 3 tablespoons soy, and omit the extra salt.