Bamboo-Skewered Thai Grilled Chicken with Lemongrass Marinade

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Chicken thighs marinated in a fragrant lemongrass and garlic blend, grilled to juicy perfection on traditional bamboo skewers that prevent curling. This thai-inspired grilling ready in about 61 minutes blends bone-in chicken thighs, fish sauce, palm sugar into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 16 min Serves 4 Thai cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Trim excess fat from chicken thighs and pierce each with a fork in 3 places to allow marinade penetration. Soak bamboo skewers in water for 30 minutes to prevent burning.
  2. Step 2: In a bowl, combine 3 tbsp fish sauce, 2 tbsp palm sugar, 3 minced lemongrass stalks, 4 minced garlic cloves, and 1 tsp white pepper. Stir until sugar dissolves, then mix in 2 tbsp coconut oil.
  3. Step 3: Place chicken thighs in marinade, ensuring full coverage, and refrigerate for at least 4 hours (or overnight) turning once halfway.
  4. Step 4: Thread chicken onto soaked bamboo skewers: slide skewer through drumstick to neck, secure both ends with wire, and repeat for each piece.
  5. Step 5: Preheat grill to medium-high (375°F). Grill skewers for 8 minutes per side, basting occasionally with reserved marinade, until internal temperature reaches 165°F and edges are golden.

Frequently asked questions

How long does Bamboo-Skewered Thai Grilled Chicken with Lemongrass Marinade take to make?

Total time is about 61 minutes (45 min prep + 16 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Bamboo-Skewered Thai Grilled Chicken with Lemongrass Marinade?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Bamboo-Skewered Thai Grilled Chicken with Lemongrass Marinade?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Bamboo-Skewered Thai Grilled Chicken with Lemongrass Marinade for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Bamboo-Skewered Thai Grilled Chicken with Lemongrass Marinade?

Thai grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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