Crisp Lemongrass Chicken with Coconut Rice

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Golden chicken thighs marinated in lemongrass and coconut, paired with fragrant rice infused with creamy coconut milk. A harmonious blend of citrus and tropical notes. This Asian recipe (gluten-free, dairy-free), ready in about 60 minutes, pairs chicken thighs, boneless skinless, lemongrass, coconut oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Ingredients

• 1 lb chicken thighs, boneless skinless
• 2 stalks, minced lemongrass
• 3 tbsp coconut oil
• 3 tbsp lime juice
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup jasmine rice
• 1.5 cups water
• 1 cup coconut milk
• 1 clove, minced garlic
• 2 tbsp, chopped cilantro

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Instructions

1. Step 1: In a bowl, combine 1 lb boneless skinless chicken thighs, 2 stalks lemongrass (minced), 3 tbsp coconut oil, 3 tbsp lime juice, 1 tbsp fish sauce, 1 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Marinate for 15 minutes at room temperature.
2. Step 2: Heat 1 tbsp coconut oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side until golden brown and cooked through (internal temperature 165°F), then transfer to a plate.
3. Step 3: In the same skillet, add 1 cup jasmine rice and stir for 1 minute until lightly toasted. Add 1.5 cups water and 1 cup coconut milk, bring to a simmer, cover, and cook for 18-20 minutes until rice is tender and liquid is absorbed.
4. Step 4: While rice cooks, whisk together 2 tbsp lime juice, 1 tbsp fish sauce, 1 tsp sugar, 1 minced garlic clove, and 2 tbsp chopped cilantro. Add a splash of water if too thick.
5. Step 5: Fluff rice with a fork, serve chicken on top, and drizzle with the sauce.