Grilled Lemongrass Chicken


Fragrant lemongrass chicken grilled on a stick. Serve with vermicelli noodle salad.

Prep Time:
30 mins
Cook Time:
4 mins
Additional Time:
1 hrs
Total Time:
1 hrs 34 mins
4 servings


  • 1 shallot, minced

  • 2 stalks lemongrass, peeled and chopped

  • 1 Thai bird's eye chile pepper, seeded and chopped

  • 1 clove garlic, chopped

  • 1 teaspoon grated ginger

  • 1 tablespoon fish sauce

  • 1 tablespoon vegetable oil

  • 1 tablespoon white sugar

  • 1 ½ teaspoons oyster sauce

  • 1 pound skinless, boneless chicken breasts, cut into thin strips

  • skewers


  1. Pound shallot, lemongrass, chile pepper, garlic, and ginger into a coarse paste in a mortar and pestle. Mix in fish sauce, vegetable oil, sugar, and oyster sauce.

  2. Place chicken strips in a large resealable plastic bag; add paste and toss to coat. Let chicken marinate in the refrigerator, at least 1 hour.

  3. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  4. Thread marinated chicken onto skewers. Grill until chicken is golden brown, 2 to 4 minutes per side.

Cook's Note:

If you don't have a mortar and pestle, you can make the marinade in a small food processor.

Nutrition Facts (per serving)

194 Calories
6g Fat
9g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 194
% Daily Value *
Total Fat 6g 8%
Saturated Fat 1g 7%
Cholesterol 65mg 22%
Sodium 347mg 15%
Total Carbohydrate 9g 3%
Dietary Fiber 0g 1%
Total Sugars 4g
Protein 25g
Vitamin C 29mg 144%
Calcium 28mg 2%
Iron 2mg 11%
Potassium 362mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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