Thai Lemongrass Chicken

Posted on Posted in Blog, Recipes

This dish came to be after I stumbled across this recipe –  and was totally inspired to make a lemongrass chicken dish. This lemongrass chicken has become my new go-to – it’s flavorful, spicy, can be made in large quantities, and is easy to make (besides the marinade time, the cook time is less than 30 minutes!) It would be a great recipe to double and make for your weekly meal prep!

This chicken pairs well with my turnip lo mein, over salad, with rice, or with a carrot and daikon slaw (you can use the recipe from the link above, but I usually just make mine with rice wine vinegar, lime, and salt). The possibilities are endless!

Important things to note before you make this recipe:

  • Marinate the chicken for 2-3 hours. The chicken needs time to take on the flavor of the cilantro and lemongrass. You can also massage the marinade into the chicken which helps.
  • The instructions say to add the marinade to the pan. When you do this, make sure all of the marinade is added, including the lemongrass, cilantro, etc. You’re going to cook the sauce and bring it to a boil, so you don’t have to worry about foodborne illness. I also recommend using pastured and/or organic chicken, which greatly reduces your risk for any foodborne illness.
  • Last, I actually prefer to make this dish with wheat-free tamari (I don’t really see an issue with consuming fermented soy if you can tolerate it), but I have optimized the recipe below with coconut aminos to make it paleo and AIP friendly. I can’t give you the exact measurements for the tamari right now (as I just add and taste), but I will update this recipe once I optimize it.

Have fun with this! Feel free to add more herbs, heat, or sides!

Thai Lemongrass Chicken - Paleo Friendly, AIP Friendly, Gluten-Free

Prep Time: 4 hours

Cook Time: 25 minutes

Serving Size: 4-6


    For the Marinade:
  • 2 lbs. boneless & skinless chicken thighs
  • 2 stalks lemongrass, bruised w/ mallet
  • ¼ cup + 1Tbsp. coconut aminos
  • 1 Tbsp. garlic, minced/grated on microplane
  • 1 Tbsp. ginger, minced/grated on microplane
  • 1 Tbsp. Rice wine vinegar (sub Coconut Vinegar for AIP)
  • 3 Tbsp. cilantro (putting stems in the marinade is fine as well)
  • ½ tsp. salt
    To Cook:
  • 2 Tbsp. Lard (or Coconut Oil)
  • 2 Tbsp. Coconut Aminos
  • 1 Tbsp. Rice Wine Vinegar (sub Coconut Vinegar for AIP)
  • ¼-½ tsp. coconut sugar (optional)
  • ½ cup Water
  • 1/4-½ Tbsp. Sriracha (sub. horseradish or wasabi to taste for AIP)
    For Garnish:
  • Sriracha
  • Green Onion, chopped
  • Cilantro
  • Lime


  1. Bruise lemongrass with a kitchen mallet so that it is soft and smells fragrant.
  2. Cut the lemongrass into 4-5 pieces each (or small enough to fit into the bowl that you will use to marinate the chicken)
  3. Add all ingredients (except chicken) into a mixing bowl and stir. Taste and add additional salt, if desired.
  4. Add chicken and mix.
  5. Cover and let marinate in fridge for at least two hours (I prefer 4-6)
  6. Take chicken out of the fridge and let it come to room temperature for about 30 minutes.
  7. Add 1 Tbsp. of lard to pan on medium-high heat.
  8. Once the pan is hot, add half of the chicken thighs (without the marinade), making sure that the thighs are not crowded.
  9. Once you get a nice sear on the thighs (about 2-5 minutes), flip thighs and cook for about another 2-4 minutes.
  10. Take out thighs and set aside, add the other Tbsp. of lard, and repeat steps 8 & 9 with the second half of the thighs.
  11. Once the second set of thighs are seared, take them out and place them with the first batch.
  12. The pan will probably have a lot of brown bits. Reduce heat to medium, add the residual marinade to the pan (lemongrass bits and all) along with ¼ cup of water and bring to a simmer.
  13. Add coconut sugar, coconut aminos, and rice wine vinegar. Also add sriracha, if desired.
  14. Add all of the chicken back to the pan.
  15. Cook chicken for about 5 minutes on each side (or until internal temperature reaches 165 degrees). While cooking, add the remaining ¼ cup of water. You can also add more water or coconut aminos, if desired, or if the sauce has reduced too much.
  16. Remove chicken thighs and slices across the grain.
  17. Taste the sauce in the pan and add salt to taste. Strain the sauce in the pan to catch the cilantro stems and lemongrass, and pour over the chicken.
  18. Garnish with chopped green onion, cilantro, and more sriracha.
  19. Dig in!
Recipe Management Powered by Zip Recipes Plugin