Char-broiled Lemongrass Chicken Rice Recipe

Prepare lemongrass paste

Trim tough root ends and outer dry layers from lemongrass stalks. Finely chop the tender inner stalk pieces (white/pale green). In a mini food processor or mortar and pestle, combine chopped lemongrass, peeled garlic cloves, grated ginger, brown sugar, light soy sauce, fish sauce, vegetable oil, lime juice, black pepper and chili flakes (if using). Pulse/process until a coarse paste forms, scraping down as needed — you should have a spreadable paste, not completely smooth.

Marinate chicken

Pat chicken thighs dry. Place them in a zip-top bag or shallow dish and add the lemongrass paste. Massage the marinade evenly over the chicken so every piece is coated. Seal and refrigerate for at least 1 hour and up to 6 hours (longer will intensify flavor). Remove from fridge 20 minutes before grilling to come toward room temperature.

Char-broil (grill) chicken

Preheat a gas grill to medium-high (about 400°F / 200°C) or heat a cast-iron grill pan over medium-high heat and lightly oil grates/pan. Shake off excess marinade (but leave a thin coating). Grill chicken thighs 4–6 minutes per side, depending on thickness, until nicely charred at the edges and internal temperature reaches 165°F (74°C). If using a grill, move pieces to indirect heat if charred too fast and finish cooking. Transfer cooked chicken to a cutting board and let rest 5 minutes before slicing thinly against the grain.

Collect pan drippings (optional)

Reserve any juices or drippings from the resting chicken. You can stir 1 tablespoon into cooked rice for extra flavor or use to moisten sliced chicken when plating.

Rinse jasmine rice briefly under cold water until runoff is mostly clear to remove surface starch. Drain well.

In a medium saucepan combine rinsed rice, 2 1/4 cups water or chicken stock, salt, and the optional butter or 1 tablespoon reserved chicken drippings. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover with a tight-fitting lid and simmer undisturbed for 12–15 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit, covered, for 10 minutes to steam. Fluff with a fork before serving.

While rice cooks, prepare the quick dipping sauce: in a small bowl combine rice vinegar, fish sauce, sugar and water. Stir until sugar dissolves. Add minced garlic and sliced red chili if using. Taste and adjust—add a little more vinegar for tang, a pinch more sugar to balance salt, or more water to dilute.

Thinly slice green onions and roughly chop cilantro leaves. Slice cucumbers into thin rounds or half-moons. Cut lime into wedges.

To plate: spoon steamed jasmine rice onto each plate, top with sliced char-broiled lemongrass chicken. Drizzle a little of the reserved chicken juices or a teaspoon of the dipping sauce over the chicken if desired. Garnish with cilantro, scallions, cucumber and lime wedges. Serve the dipping sauce on the side.