Lemon Grass Chicken – Spicy Recipe

Prepare lemongrass and aromatics

Trim the woody ends and outer dry layers from the lemongrass stalks. Use only the lower 3–4 inches of each stalk; slice into 1-inch pieces and bruise lightly with the flat side of a knife to release oils. Peel and roughly chop the ginger. Peel garlic cloves. Remove stems from chilies and roughly chop (leave seeds in for more heat or remove for milder).

In a food processor or mortar and pestle, combine the chopped lemongrass, ginger, garlic, chilies, light soy sauce, fish sauce, brown sugar, vegetable oil (1 tbs), black pepper and kosher salt. Pulse to a coarse paste — you want a mixture with texture, not a completely smooth purée. If you don't have a processor, mince everything very finely and whisk together in a bowl.

Pat the chicken thighs dry and place in a large bowl or zip-top bag. Add the lemongrass marinade and massage it into the chicken so all pieces are coated. Marinate at least 30 minutes at room temperature or up to 4 hours in the refrigerator. If refrigerated, bring to room temperature for 20 minutes before cooking.

Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add 1 tablespoon vegetable oil and 1 teaspoon unsalted butter; swirl to coat.

Remove excess marinade from the chicken (shake off large chunks but keep small bits). Place the thighs in the hot pan in a single layer, skin-side (if using skin-on) or presentation-side down. Do not crowd the pan — cook in batches if needed. Let the chicken sear undisturbed for 4–5 minutes until deeply browned.

Flip the chicken pieces and reduce heat to medium. Continue cooking for another 4–6 minutes, spooning any rendered juices and remaining marinade in the pan over the chicken to coat. Cook until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total cook time will be about 8–12 minutes depending on thickness.

If the pan browns too quickly or the marinade starts to burn, reduce heat to medium-low and add a splash (1–2 tablespoons) of water or chicken stock to deglaze, scraping up browned bits and creating a glossy pan sauce.

When chicken is cooked through, transfer to a cutting board and rest 5 minutes. Stir the lime juice and honey into the pan to balance flavors; simmer 30–60 seconds to combine and slightly thicken. Taste and adjust: add a pinch more sugar or a few drops of fish sauce to balance if needed.

Slice the chicken across the grain into 1/2-inch pieces or serve whole. Spoon the pan sauce over the chicken. Garnish with chopped cilantro, sliced scallion, and toasted sesame seeds if using.

Serve immediately with steamed jasmine rice and cucumber slices or a fresh salad to cool the heat. Provide lime wedges at the table for extra brightness.