Go Back

Grilled Lemongrass Chicken

Tender and juicey Chicken Thigh that are great for meal prep
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 15 minutes
Marinate time 1 hour
Course Main Course
Cuisine Asian
Servings 2

Equipment

  • 1 Cutting Board
  • 1 KItchen Knife
  • 1 Blender
  • 1 Air Fryer/ Oven

Ingredients
  

  • 2 boneless chicken thigh
  • 3 stalks lemongrass
  • 4 -5 shallots
  • 5 garlic cloves
  • 2 cilantro roots
  • 1.5 tbsp fish sauce
  • 1.5 tbsp light soy sauce
  • 1.5 tbsp gula melaka
  • 2 tbsp cooking oil
  • black pepper

Instructions
 

  • Prep the aromatics. Slice around 1/2 cm from the top and bottom and peel off the outer layer of lemongrass. Chop each lemongrass into thumb size. Peel the skin of the shallot and garlic cloves.
  • Blend/ pound the aromatice of lemongrass, shallot, garlic and cilantro root into a rough paste. When its done, add in the marinate of into the paste and mix well.
  • Pat the chicken dry and place them on a tray or plate. Transfer the marinate paste onto the chicken and rub them in.
  • Marinate the chicken for at least 4hours to overnight.
  • Remove the chicken from the fridge at least 30min before cooking to bring the tempreture to room temperature.
  • Pre-heat the oven or air fryer to 180 degrees.
  • Once the chicken has rested for 30 min in room temperature, remove as much of the aromatics as possible as possible.
  • Lined your baking tray with baking paper and bake it for 15 minutes.
  • Once it’s done, remove from the oven, rest the chicken for 5 minutes before slicing into bite size.

Notes

  1. The outer layer of the lemongrass has been dried out therefore do not offer any flavours. Removing the first outer layer will maximize the flavours. 
  2. Do not transfer the sauce over unless you want a soggy chicken. 
  3. Aromatics will burn in high heat, thus will create a bitter taste. The herbs will also be tough to chew. So it’s best to remove as much as you can.