Lemongrass Marinade for Chicken
Fragrant and zesty with lemongrass, garlic, and lime, this Southeast Asian-inspired marinade transforms simple chicken into an aromatic delight. Perfect for grilling, roasting, or stir-frying, it locks in moisture while infusing every bite with bright, savory flavor.
For 4 servings
- prep
Prepare the lemongrass.
Trim the green tops and root ends from the lemongrass stalks. Peel away the tough outer layers until you reach the tender white core. Finely chop the white part into thin rounds, then place them in a mortar and pestle.
- prep
Pound the aromatic paste.
1.Add the chopped garlic and shallot to the mortar with the lemongrass.2.Pound with the pestle using a firm, grinding motion until you have a coarse, fragrant paste.3.If using a food processor, pulse until finely chopped but not completely smooth.TIPPounding, rather than blending, releases the essential oils better and gives a more intense flavor. - mix
Mix the marinade.
1.Transfer the pounded paste to a medium mixing bowl.2.Add fish sauce, freshly squeezed lime juice, brown sugar, vegetable oil, salt, and black pepper.3.Whisk everything together until the sugar dissolves and the mixture is well combined.TIPTaste the marinade now and adjust with a little more fish sauce for saltiness or sugar for sweetness. - prep
Marinate the chicken.
Pour the marinade over your chicken pieces in a zip-top bag or shallow dish. Massage it into the meat so every piece is well coated. Cover and refrigerate for at least 30 minutes, ideally 2 to 4 hours, before cooking.
TIPDon't marinate for more than 8 hours — the lime juice will start to break down the chicken's texture, making it mushy.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use only the tender white core of lemongrass; the tough outer layers are too fibrous to chew.
- 2Pound the aromatics in a mortar and pestle for a more intense, fragrant paste than a food processor.
- 3Taste the marinade before adding the chicken; adjust fish sauce or sugar to balance salty and sweet.
- 4Marinate chicken for at least 2 hours for deep flavor, but do not exceed 8 hours to avoid mushy texture.
- 5Reserve a spoonful of marinade before adding raw chicken to use as a basting sauce during grilling.
- 6Pat chicken dry before grilling or pan-searing to promote browning and prevent steaming.
Adapt it for your goals.
Spicy
Add 1-2 finely chopped bird's eye chilies to the paste for a fiery kick. Ideal for those who love heat in their grilled or stir-fried chicken.
Cilantro LimeCilantro-Lime
Stir in a handful of chopped fresh cilantro and an extra tablespoon of lime juice after marinating. Perfect for a brighter, herb-forward finish.
CoconutCoconut
Replace vegetable oil with 2 tablespoons of coconut cream for a richer, creamier marinade that also tenderizes. Great for grilled chicken skewers.
Gluten Free TamariGluten-Free Tamari
Substitute fish sauce with tamari or coconut aminos for a gluten-free, soy-based alternative. Provides similar umami depth without the fishy note.
Why this is on our healthy list.
Rich in Immune-Boosting Compounds
Lemongrass contains citral and geraniol, which have antioxidant and antimicrobial properties that support immune function.
Good Source of Heart-Healthy Fats
Vegetable oil provides unsaturated fats that can help maintain healthy cholesterol levels when used in moderation.
Low Calorie Flavor Base
Lemongrass, garlic, and shallots add intense flavor with negligible calories, making this marinade ideal for weight-conscious cooking.
Natural Digestive Aid
Lemongrass is traditionally used to ease digestion, and the garlic and shallots contain prebiotic fibers that support gut health.
Frequently asked questions
Fresh lemongrass is strongly recommended — dried lacks the volatile oils that give this marinade its signature fragrance and flavor. If necessary, use frozen lemongrass paste.
