Grilled Lemongrass Chicken


Stalks of lemongrass garnish grilled chicken breasts flavored with a a soy-lemongrass marinade.


  • 6 large stalks lemongrass

  • 4 teaspoons Asian fish sauce (nam pla)

  • 4 teaspoons soy sauce

  • 4 teaspoons sugar

  • 4 teaspoons minced garlic

  • 1 tablespoon fresh lemon juice

  • ¼ cup vegetable oil

  • 4 boneless, skinless whole chicken breasts, (about 4 pounds), split

  • Stir-Fried Garden Vegetables, for serving (optional)


  1. Trim lemongrass to 5 inches from base; remove and discard bad outer leaves; cut remaining lemongrass into 1/2-inch lengths. In a food processor, process lemongrass to a hairlike texture. Place in a bowl; add remaining ingredients except chicken.

  2. Remove tenderloins (small piece of meat attached to each breast) from chicken. Pound breasts to 1/8 inch thick; add, with tenderloins, to marinade, turning to coat. Marinate, refrigerated, 30 minutes to 8 hours.

  3. Brush a grill or grill pan with oil; heat until medium hot. Grill chicken until cooked through and juices run clear when pierced, 3 to 4 minutes on each side. Serve.

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