This is one of my favourite simple ways to grill chicken. Thai grilled lemongrass chicken just plain gets it. You can serve the lemongrass chicken in a number of ways. From using it in wraps to adding it to a Thai salad, you really can't go wrong with this one.
About this recipe.
This is an updated version of my original lemongrass chicken recipe. You’ll find lemongrass chicken on many Thai menus. In my original recipe, I cut the chicken into tiny pieces and cooked them on bamboo skewers. This time I went big and cut the chicken into larger chunks that I skewered and cooked in my Doori tandoor oven. The flavour was incredible.
As you will see in the photos below, you can use a barbecue or tandoor to cook Thai grilled lemongrass chicken
You can use this recipe the way you like your lemongrass chicken. If you want to go for a more traditional look, then cut the chicken small and cook it on wooden skewers. The marinade is the same and I have to say I do prefer this new version.
You will find a photo of the original presentation under the recipe card at the bottom of this page.
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Ingredients
There aren’t a lot of ingredients in this recipe but they all play an important role in getting that amazing flavour. Be sure to prepare all your ingredients before you start and the recipe will be much easier.
- lemongrass
- shallots
- kaffir (makrut) lime leaves
- Spur chillies
- garlic
- galangal
- palm sugar or honey
- dark soy sauce
- oyster sauce
- fish sauce
- chicken thighs
See recipe card for quantities.
Step by step photos
As you can see from these photographs, there isn’t a lot of work to be done for this one. Get all your ingredients ready before starting and it will be a breeze.
- Step 1: Place all of the marinade ingredients and the chicken in a large mixing bowl.
- Step 2: Mix well so that the chicken is completely coated with the marinade. Allow to marinate for 30 minutes or overnight for optimum flavour.
- Step 3: Skewer the chicken when you are finished marinating.
- Step 4: Cook in a flaming hot tandoor for about 10 minutes or until cooked through. Be sure to baste the chicken a few times with any leftover marinade.
- Step 5: I usually cover the tandoor while it cooks so that the meat gets nice and smoky.
- Step 4: Of course you can cook the chicken skewers on a barbecue too. Instructions in the recipe card below.
- Step 7: Transfer the cooked chicken to a platter and allow to rest a few minutes before serving.
- Step 8: Thai grilled lemongrass chicken is amazing serve with nam jim jaew.
Which is better, a barbecue or a tandoor oven for this recipe?
That's up to you. A small barbecue will do the job just fine! You do need to watch the meat carefully as it cooks so that you get a more even cook.
I love cooking skewered meats in a tandoor. Get it roasting hot and then just add the skewers. It only takes minutes to cook the pork to perfection.
Which Charcoal is best to use?
A good quality charcoal is so important to the flavour and ease of cooking. You should think of your charcoal as an ingredient and only the best will do. I use the brand Big K and love it.
Which ever charcoal you choose, stay away from the cheap charcoal brands, many of which are saturated with lighting fluid. Although easy to light, that lighter fluid tastes terrible when it smokes into the meat.
Can you cook lemongrass chicken in an oven?
Yes but you will not get that amazing smoky flavour. If you do decide to cook the chicken in an oven, preheat it to 200°C/400°F and cook it for about 10 minutes or until almost cooked through.
Then place it under a hot grill (Broiler) to char the exterior to your liking. Be sure to baste the chicken with any leftover marinade as it cooks.
Variations
Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe
- Spicy - If you prefer spicier chicken skewers, try adding more fresh green or red chillies to the marinade.
- Deluxe - I didn't do it this time, but if you really want a flavour boost, try blending all the marinade ingredients into a smooth paste.
- Other Meats - Chicken is the most popular option with this marinade but you could also use tender beef cuts such as sirloin or ribeye, lamb leg meat or pork shoulder.
Equipment
A good barbecue: You only need a small barbecue to make these Thai pork skewers. Nothing fancy.
Skewers: Choose skewers that are appropriate for the way you are cooking. Long metal skewers for a tandoor. You can use metal or wooden skewers if cooking on a barbecue.
A tandoor oven (optional): If you would like to try cooking these tandoori style, you should have a look at the Doori tandoor I use. It's portable too!
Storage
You can store any leftovers you have in an air-tight container in your fridge for about 3 to 4 days. You can also freeze the lemongrass chicken in an air-tight container for up to 3 months. If you do decide to freeze it, be sure to label and date the container.
To reheat, defrost completely, if frozen. You can then reheat any way that is convenient for you. A microwave works fine but I find it best to place the meat in a pre-heated over to 200°C/400°F or an air fryer set to the same temperature. Let it cook until heated through.
Top Tip
Although you can let the chicken marinate for as few as 30 minutes, please plan ahead and marinate it overnight. You'll be amazed at the flavour!
FAQ
At least 2 hours for good flavour, but overnight is best to allow the flavours to penetrate the meat.
In a tandoor, you can add the skewers to an intensely hot tandoor. When grilling over a barbecue, you should cook over a medium heat to avoid burning the sugars in the marinade. Be sure to turn your skewers often for more even cooking. With both methods of cooking, be sure to baste the meat with the leftover marinade as it cooks.
Remove the tough outer layers and then finely chop the tender inner stalks. You can also pound it in a mortar and pestle or blend the lemongrass with the other ingredients into a paste to release their aroma and flavours. I didn't blend my marinade this time but it is a nice option if you want to give it a try.
Related
Looking for other recipes like this? Try these:
Pairing
You can't go wrong with serving one of the following with your lemongrass chicken skewers.
Thai Grilled Lemongrass Chicken
This is a delicious way to grill chicken. The marinade is one of my favourites and it's so easy to prepare. Give Thai Grilled Lemongrass Chicken a try soon!
Ingredients
- 3 stalks lemongrass, white part only, finely chopped
- 3 shallots - finely chopped
- 4 kaffir (makrut) lime leaves – stems removed and finely chopped
- 2 lspur chillies, finely chopped
- 4 garlic cloves, crushed and then finely chopped
- 1 tbsp galangal, finely chopped
- 1 tbsp palm sugar or honey
- 1 ½ tbsp dark soy sauce
- 1 ½ tbsp oyster sauce
- 1 tbsp fish sauce
- 900g (2 lbs.) chicken thighs – skinned and cut into bite sized pieces
Instructions
- Remove the out layer of the lemongrass and finely chop the tender bit inside. Mix this with all the remaining marinade ingredients and add the chicken. (See note)
- Mix well so that the meat is completely coated with the marinade. Let the chicken marinate for at least 30 minutes but if time allows, marinate it overnight for optimum flavour.
- Skewer the chicken. If cooking in a tandoor oven, be sure to weave the skewer through the chicken pieces. Don't just stick the skewer straight through or the chicken could slide off the skewer and into the fire.
- TO COOK ON A BARBECUE
- Light about a shoe box full of lump wood charcoal. You don't want the coals to be too hot or the sugars in your marinade will burn. When it is uncomfortable to hold your hand 2 inches above cooking height for longer than 3 seconds, your fire is ready.
- Place the skewers over the coals and cook, turning often so that it cooks evenly. Be sure to baste the chicken skewers often with leftover marinade. When cooked through, transfer to a platter and let rest for a couple of minutes before serving.
- TO COOK IN A TANDOOR
- Get your tandoor as hot as you can get it. Then place the skewers inside. Watch it carefully so that the chicken doesn't burn. This usually isn't a problem in a tandoor but watch it anyway and move the skewers if necessary.
- The cooking process should only take about 10 minutes. Baste the chicken generously with any leftover marinade a few times during the cook. Transfer the cooked chicken to a platter and let rest for a couple of minutes before serving.
Notes
OPTIONAL MARINADE PREPARATION
You can also blend the marinade ingredients into a smooth paste before applying it to the chicken. I like both methods.
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The above photo shows another way of cooking the chicken skewers. Cut the meat really small and skewer it tightly onto skewers. The marinade was blended to a smooth paste before applying to the chicken.
jason perrine says
sounds good