Go Back
Two pieces of grilled lemongrass chicken on top of rice with scallion garnish on a blue plate.
Print Recipe
5 / 3 votes

Grilled Lemongrass Chicken

Vietnamese cuisine inspired this slightly spicy gluten-free dish, which is fragrant with lemongrass.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Mains
Cuisine: Vietnamese
Servings: 4 servings
Calories: 439

Ingredients

For the lemongrass chicken

  • 2 tablespoons minced shallot
  • 2 tablespoons gluten-free tamari or soy sauce
  • 1 1/2 tablespoons granulated sugar
  • 1 1/2 tablespoons Asian fish sauce
  • 1 fat or 2 thin (1 oz) lemongrass stalks, peeled and minced*, or 2 teaspoons grated lemon zest, preferably organic
  • 1 tablespoon mild vegetable oil
  • 1/2 teaspoon Asian chile sauce, (such as sambal oelek or Sriracha)
  • 1/2 teaspoon kosher salt
  • 1 1/2 pounds skinless, boneless chicken thighs

For the ginger rice

  • 1 1/2 cups water
  • 1 1/2 tablespoons fresh ginger, minced
  • 1/8 teaspoon kosher salt
  • 1 cup uncooked brown basmati or jasmine rice
  • 2 teaspoons gluten-free tamari or soy sauce
  • Chopped scallions, for garnish
US - Metric

Instructions

Prepare the lemongrass chicken

  • In a medium bowl, mix the shallot, tamari, sugar, fish sauce, lemongrass, oil, chile sauce, and salt. Cut any excess fat from the chicken. Add the chicken to the bowl and toss to coat. Let the chicken marinate while preparing the rice.

Make the ginger rice

  • In a small saucepan, bring water, ginger, and salt to a boil. Add the rice and return to a boil. Reduce the heat to low, cover, and cook until tender, 15 to 30 minutes. Turn off the heat and let stand at least 5 minutes. Fluff the rice with a fork, then mix in the tamari.

Grill the lemongrass chicken

  • Meanwhile, prepare a grill for direct-heat cooking over high heat. Clean and oil the grill grates.
  • Remove the chicken from the marinade and place on the grill rack, cover, and cook until springy to the touch and cooked through, with an internal temperature of 165°F (74°C), 4 to 7 minutes per side.
  • Divvy the rice among 4 warmed plates. Top with the chicken, sprinkle with scallions, and serve immediately.

Notes

*How do I mince lemongrass?

To mince lemongrass, pull off the outer layers to reveal the tender white inner core. Slice thinly crosswise, and then chop. Use a heavy knife because lemongrass is very fibrous.

Nutrition

Serving: 1portion | Calories: 439kcal | Carbohydrates: 45g | Protein: 38g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 1561mg | Fiber: 1g | Sugar: 6g