By Grocery List Plus Editorial Staff | Published on October 2, 2026
Serves 4
291 cal · 45 min
Lemongrass Chicken
Recipe GLPR332a0b2fea5dc7
Rate this recipe
Average rating: 3.8 (1)
Pan-seared chicken breasts infused with aromatic lemongrass, shallots, garlic, and Thai chile. The tender white inner bulbs of fresh lemongrass create a fragrant, citrusy marinade that perfumes the skin-on chicken as it cooks to golden perfection. A simple yet elegant dish that brings Southeast Asian flavors to the table in under an hour.
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Ingredients
2 stalk Fresh lemongrass stalks, tender white inner bulbs only, smashed and coarsely chopped
2 large Large shallots, coarsely chopped
2 clove Garlic cloves, coarsely chopped
1 Thai chile, chopped
1 tbsp Asian fish sauce
4 large Boneless chicken breast halves, with skin
1 tbsp Vegetable oil
Salt
Freshly ground black pepper
Directions
Combine the smashed lemongrass, shallots, garlic, Thai chile, and fish sauce in a food processor or mortar and pestle. Blend until you reach a coarse paste with visible texture remaining—do not over-process.
Pat the chicken breasts dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
Rub the lemongrass paste all over the chicken breasts, massaging it into the flesh and under the skin. Let the chicken sit at room temperature for 15 to 20 minutes to allow the flavors to penetrate.
Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
Place the chicken breasts skin-side down in the hot skillet. Sear without moving for 6 to 8 minutes until the skin is golden brown and crispy.
Flip the chicken breasts and continue cooking skin-side up for another 8 to 12 minutes, until the internal temperature reaches 165°F when measured with a meat thermometer inserted into the thickest part of the meat without touching bone.
Transfer the chicken to a serving plate and let rest for 3 to 5 minutes before serving. Drizzle any pan juices over the top if desired.
Comments
Lemongrass and Thai chiles will force a special trip, likely to Harris Teeter's Asian section or an ethnic market, since Food Lion and ALDI rarely stock these reliably in Charlotte. The remaining ingredients are pantry staples, keeping ingredient cost reasonable at around $2.50–3.00 per serving, but that specialty run adds real friction to a weeknight. The 45-minute time is honest if you're marinating and grilling; the dish won't reheat beautifully and needs eating the same night. It's a solid choice for a family dinner that tolerates strong flavours and doesn't require much fussing, so long as you plan the market trip ahead.
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