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Grilled Lemongrass Chicken

Updated April 23, 2025 / By Holly Erickson & Natalie Mortimer

Lemongrass is the full-flavored herb your grilled chicken game needs on its team. You and your grill will be fired up for our new favorite way to cook chicken.

Grilled Lemongrass Chicken drizzled with sriracha-brown sugar sauce and scallion oil next to bowls of extra sauce & oil
Photography by Gayle McLeod

This Zippy Grilled Lemongrass Chicken Is Full of Flavor

Lemongrass chicken is a signature Vietnamese dish that we love for its range of flavors. Lemongrass is an herb used commonly throughout the cuisines of Southeast Asian countries, and lends a light lemon and pepper scent to whatever it’s paired with. In addition to being a flavor-packed heavyweight, lemongrass goes well with the sriracha-brown sugar sauce and scallion oil that gets drizzled on the chicken after it’s grilled. Get ready to fall in love with fresh lemongrass, which in its raw form is spicy, but once cooked mellows into a wonderful lemony and fragrant taste. Want more honey-sticky goodness? Try our Hot Honey Chicken, too!

whole chicken, garlic, lemongrass, scallions, brown sugar, sriracha, ginger, honey, soy sauce and rice vinegar in bowls

Wondering How To Prepare Lemongrass? It’s Easy!

Lemongrass is simple to prepare, just treat it similarly to a scallion. First, remove the tough, outer layers and cut off the root end. We’ll be using the tender, inside stalk. Roughly chop the lemongrass stalk–about five inches will yield enough for our purposes. Once the lemongrass is prepared you’ll add it to a food processor along with ginger, garlic, honey, oil and a touch of salt, unlocking all of the flavors of lemongrass to coat your chicken.

ginger, garlic cloves, lemongrass, honey, neutral oil and salt in a food processor to make lemongrass paste for chicken
a spatchcocked chicken on a baking sheet covered with lemongrass paste made of ginger, garlic, lemongrass, honey, oil & salt
brown sugar, soy sauce , rice vinegar, sriracha, sesame oil, ginger & garlic in a pot for Sriracha-Brown Sugar Sauce
Scallion Oil in a bowl made with scallions, ginger, garlic, soy sauce, rice vinegar, fish sauce & vegetable oil

Fire Up The Grill, Here’s How To Make Lemongrass Chicken

  1. Heat grill to medium-high heat.

  2. Prepare the lemongrass paste in a food processor and coat the spatchcocked chicken all over.

  3. Grill the chicken until brown and lightly-charred (hello crispy flavor bits), then turn the grill to low and flip the chicken over, cooking for about 45 minutes more.

  4. While the chicken is doing its thing on the grill, make the sriracha-brown sugar sauce and scallion oil.

  5. Call everyone to the table, and impress them with a drizzle of sriracha-brown sugar sauce and scallion oil for all the ooh’s and ah’s this grilled lemongrass chicken deserves!

a whole spatchcocked grilled lemongrass chicken resting on a baking sheet
Grilled Lemongrass Chicken drizzled with sriracha-brown sugar sauce and scallion oil next to bowls of extra sauce & oil

Tools You’ll Need

Lemongrass, Just What Your Chicken Recipes Have Been Waiting For

A couple more great ways to incorporate lemongrass into your recipes, and one simple lemon chicken recipe if you don't have lemongrass on hand, but are still craving a light and bright chicken dish:

A whole grilled lemongrass chicken carved and drizzled with sriracha-brown sugar sauce and scallion oil in a serving dish

Show Us Some Lemongrass Love

Snap a photo of your grilled lemongrass chicken and maybe even a video of the beautiful people you feed it to. Tag us on Instagram using @themodernproper and #themodernproper. Happy grilling!

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Grilled Lemongrass Chicken Recipe

  • Serves:  6
  • Prep Time:  20 min
  • Cook Time:  50 min
  • Calories:  704

Description

Lemongrass is the full-flavored herb your grilled chicken game needs on its team. You and your grill will be fired up for our new favorite way to cook chicken.

Ingredients

Lemongrass Paste

  • 2 tablespoons roughly chopped, peeled fresh ginger
  • 6 garlic cloves
  • 1 (5-inch) piece lemongrass, tough outer layers removed, roughly chopped
  • 2 tablespoons honey
  • ¼ cup neutral oil, such as vegetable or avocado oil, plus more for brushing
  • 1 tablespoon kosher salt

Sriracha-Brown Sugar Sauce

  • ¼ cup packed brown sugar
  • ¼ cup soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 1 teaspoon Sriracha
  • ½ teaspoon sesame oil
  • 1 teaspoon minced peeled fresh ginger
  • 1 tablespoon minced garlic

Scallion Oil

  • 1 bunch scallions, thinly sliced
  • 2 teaspoons minced peeled fresh ginger
  • 2 teaspoons minced garlic
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 tablespoon fish sauce
  • 2 tablespoons neutral oil, like vegetable or avocado oil

Method

  1. Heat the grill to medium-high.

  2. Make the lemongrass paste. In a food processor, combine the ginger, garlic, lemongrass, honey, oil, and salt. Blend until a paste forms.

    ginger, garlic cloves, lemongrass, honey, neutral oil and salt in a food processor to make lemongrass paste for chicken
  3. Pat the chicken dry and rub it all over with the lemongrass paste until evenly coated. 

    a spatchcocked chicken on a baking sheet covered with lemongrass paste made of ginger, garlic, lemongrass, honey, oil & salt
  4. Reduce the heat to medium and brush the grates with oil. Add the chicken directly to the grill, breast side up, over direct heat and cook until lightly charred, about 5 minutes. Reduce the heat to low, flip the chicken, cover the grill and cook until the juices run clear and the internal temperature of the thigh reads 165°F on an instant-read thermometer, about 45 minutes. Let the chicken rest for 10 minutes before carving.

  5. Meanwhile, make the sriracha-brown sugar sauce. In a small saucepan, combine the brown sugar, soy sauce, rice vinegar, sriracha, sesame oil, ginger, and garlic. Bring to a simmer over medium heat. Cook until the sauce thickens slightly, about 10 minutes. Remove from heat. The sauce will continue to thicken as it cools.

    brown sugar, soy sauce , rice vinegar, sriracha, sesame oil, ginger & garlic in a pot for Sriracha-Brown Sugar Sauce
  6. Make the scallion oil. In a small bowl, whisk together scallions, ginger, garlic, soy sauce, rice vinegar, fish sauce, and oil until combined.

    Scallion Oil in a bowl made with scallions, ginger, garlic, soy sauce, rice vinegar, fish sauce & vegetable oil
  7. Serve the chicken drizzled with sriracha-brown sugar sauce and scallion oil, or serve them on the side for dipping.

    Grilled Lemongrass Chicken drizzled with sriracha-brown sugar sauce and scallion oil next to bowls of extra sauce & oil

Notes

If using a charcoal grill, move chicken away from the direct heat while cooking to be sure you don’t dry it out. This method may take longer than 45 minutes, so be sure to use a thermometer for doneness.

Nutrition Info

  • Per Serving
  • Amount
  • Calories 704
  • Protein 79 g
  • Carbohydrates 21 g
  • Total Fat 33 g
  • Dietary Fiber 2 g
  • Cholesterol 300 mg
  • Sodium 989 mg
  • Total Sugars 17 g

Grilled Lemongrass Chicken

Questions & Reviews

Join the discussion below.

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  • emily

    Hi! My grill is a pellet so uses exact temperatures, what temp do you think would be "medium high"?

    between 375°F and 400°F

  • Monica

    This recipe takes a bit of time, but the results are wonderful! The sauces make a big difference in elevating this dish.

    Thanks Monica, so glad you love it!

  • Kay

    Stunning, delicious, will definitely make this again!

    Thanks Kay! So happy to hear that!