How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Can I make this dish ahead?

Yes, you can marinate the chicken up to 24 hours in advance; the rice can be made and stored separately.

What can I use as a substitute for fish sauce?

Soy sauce or tamari can be used as a substitute with a slightly different flavor profile.

How can I make this dish spicier?

Add more red chili flakes in the marinade or serve with additional spicy sauces.

Is there a vegetarian alternative?

Substitute chicken with firm tofu for a vegetarian version, marinating it in the same lemongrass mixture.

Thai Spicy Lemongrass Grilled Chicken with Coconut Rice

Name: Thai Spicy Lemongrass Grilled Chicken with Coconut Rice
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 3 lemongrass stalks; 3 cloves garlic; 1 tablespoon ginger; 2 tablespoons soy sauce; 1 tablespoon fish sauce; 1 tablespoon lime juice; 1 tablespoon brown sugar; 1 teaspoon red chili flakes; 4 boneless chicken thighs; Salt; Black pepper; 1 cup jasmine rice; 1 cup coconut milk; 1 cup water; 1/2 teaspoon salt; 1/4 cup fresh cilantro; 1 lime

A vibrant fusion of smoky, spicy, and aromatic flavors

This Thai-inspired dish combines the zest of lemongrass-marinated chicken with the creamy richness of coconut-infused rice, creating a delightful symphony of flavors that transport you straight to the heart of Thailand.

1 h 30 min
4
Intermediate

Ingredients

For the Lemongrass Marinade

3 lemongrass stalks

outer layers removed, finely chopped

3 cloves garlic

minced

1 tablespoon ginger

grated

2 tablespoons soy sauce

1 tablespoon fish sauce

1 tablespoon lime juice

1 tablespoon brown sugar

1 teaspoon red chili flakes

For the Chicken

4 boneless chicken thighs

skinless

Salt

to taste

Black pepper

to taste

For the Coconut Rice

1 cup jasmine rice

rinsed

1 cup coconut milk

1 cup water

1/2 teaspoon salt

For the Garnishes

1/4 cup fresh cilantro

chopped

1 lime

cut into wedges

Preparation

Marinating the Chicken

Combine Marinade Ingredients

In a bowl, combine lemongrass, garlic, ginger, soy sauce, fish sauce, lime juice, brown sugar, and red chili flakes.

Marinate the Chicken

Place chicken thighs in a resealable bag or shallow dish. Pour marinade over the chicken, ensuring each piece is thoroughly coated.

Refrigerate

Marinate in the refrigerator for at least 1 hour, preferably overnight.

For optimal flavor, marinate overnight. Ensure chicken reaches an internal temperature of at least 165°F (74°C) for safe consumption.

Preparing the Coconut Rice

Rinse the Rice

Rinse jasmine rice under cold water until the water runs clear.

Cook the Rice

In a saucepan, combine rinsed rice, coconut milk, water, and salt. Bring to a gentle simmer over medium heat. Cover and reduce heat to low, cooking for about 15 minutes or until the liquid is absorbed and rice is tender.

Fluff the Rice

Fluff with a fork before serving.

Use leftover coconut rice to make a delicious fried rice on the following day.

Cooking Process

Grill the Chicken

Preheat the grill to medium-high heat. Remove the chicken from the marinade and season with salt and pepper. Grill for 6-7 minutes on each side or until fully cooked.

Prepare Garnishes

Chop fresh cilantro and cut lime into wedges for serving.

Rest and Slice

Let the grilled chicken rest for a few minutes before slicing to retain juiciness.

Plating & Serving