Main Course · Dinner · Asian ·

Burmese Grilled Lemongrass Chicken with Coconut Rice

Name: Burmese Grilled Lemongrass Chicken with Coconut Rice
Prep time: 35 min
Cook time: 105 min
Total time: 140 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 4 chicken thighs, bone-in, skin-on; 3 stalks lemongrass, finely chopped; 4 cloves garlic, minced; 2 inches ginger, peeled and grated; 2 tablespoons fish sauce; 1 tablespoon soy sauce; 1 tablespoon honey; 1 tablespoon vegetable oil; 1 teaspoon turmeric powder; 1 teaspoon ground coriander; 1 cup jasmine rice; 1 1/4 cups coconut milk; 1/4 cup water; 1/2 teaspoon salt; 2 green onions, sliced; 1 tablespoon fried shallots; 1/2 cup sweet chili sauce; 2 tablespoons lime juice; 1 tablespoon rice vinegar

A delectable blend of Burmese spices and herbs, this dish features succulent grilled chicken marinated in lemongrass and spices, served on a bed of aromatic coconut rice.

4.9(169 reviews)

·By Ethan Brooks·August 5, 2025

Burmese Grilled Lemongrass Chicken with Coconut Rice — Main Course served and photographed from above

Prep

35 min

Cook

1 h 45 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Lemongrass Chicken

For the Coconut Rice

For the Garnish

For the Sauce

Nutrition

Per serving

Calories: 560 kcal
Protein: 22.8 g
Carbs: 36.5 g
Fat: 36.8 g
Fiber: 1.5 g

Whole recipe

Total

Calories: 2239 kcal
Protein: 91 g
Carbs: 146 g
Fat: 147.2 g
Fiber: 5.8 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
4 chicken thighs bone-in, skin-on	880	74	0	64	0
3 stalks lemongrass finely chopped	5	0.5	1.5	0	0.5
4 cloves garlic minced	18	0.8	4	0.1	0.2
2 inches ginger peeled and grated	9	0.2	2	0.1	0.3
2 tablespoons fish sauce	9	2	1	0	0
1 tablespoon soy sauce	8	1	1	0.1	0
1 tablespoon honey	64	0.1	17	0	0
1 tablespoon vegetable oil	120	0	0	14	0
1 teaspoon turmeric powder	8	0.3	1.4	0.2	0.5
1 teaspoon ground coriander	5	0.2	0.9	0.3	0.5
1 cup jasmine rice	205	4	45	0.4	0.6
1 1/4 cups coconut milk	660	6	14	66	2
1/4 cup water	0	0	0	0	0
1/2 teaspoon salt	0	0	0	0	0
2 green onions sliced	10	0.6	2	0.1	0.8
1 tablespoon fried shallots	30	0.4	3.5	2	0.3
1/2 cup sweet chili sauce	200	1	50	0	0
2 tablespoons lime juice	8	0.1	2.7	0	0.1
1 tablespoon rice vinegar	0	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Chicken

1
Prepare the marinade
Combine lemongrass, garlic, ginger, fish sauce, soy sauce, honey, vegetable oil, turmeric, and coriander in a bowl.
Tip: Use freshly chopped lemongrass to capture its full flavor essence.
2
Coat the chicken
Coat the chicken thighs thoroughly with the marinade.
3
Marinate
Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
Tip: Ensure the chicken is marinated adequately for sufficient flavor infusion.

Preparing the Coconut Rice

1
Rinse the rice
Rinse the jasmine rice under cold water until the water runs clear.
2
Simmer coconut milk
Combine coconut milk, water, and salt in a saucepan; bring to a simmer.
3
Cook the rice
Add rinsed rice, stir, cover, and cook over low heat for 15-20 minutes.

How to Make Burmese Grilled Lemongrass Chicken with Coconut Rice

Total time: 2 h 20 min · Yields 4 servings

1
Grilling the Chicken
Preheat grill to medium-high and grill chicken for 6-7 minutes on each side until fully cooked.
2
Simmering the Rice
Allow the coconut rice to sit off heat for 5 minutes, then fluff with a fork.
3
Mixing the Sauce
In a small bowl, whisk together sweet chili sauce, lime juice, and rice vinegar.