Lemongrass and Galangal Grilled Chicken Thighs

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

Chicken thighs marinated with grated galangal and lemongrass, grilled until tender with a fragrant, citrusy crust. This asian-inspired grilling ready in about 43 minutes pairs Chicken thighs, stalks Lemongrass, inches Galangal for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 25 min Cook: 18 min Serves 4 Asian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Grate 2 inches of galangal and mince 3 lemongrass stalks (white part only). Combine with 2 tbsp fish sauce, 1 tbsp lime juice, 1 tbsp palm sugar, 3 minced garlic cloves, and 1/2 tsp salt. Whisk until sugar dissolves.
  2. Step 2: Pat 1.5 lbs chicken thighs dry. Rub with marinade, coating all sides. Cover and refrigerate 2 hours.
  3. Step 3: Preheat grill to 375°F. Brush thighs with 1 tbsp coconut oil.
  4. Step 4: Grill skin-side down for 10 minutes without moving. Flip and cook 8 more minutes until internal temperature reaches 165°F and skin is golden.
  5. Step 5: Rest 5 minutes before serving with cucumber salad.

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Frequently asked questions

How long does Lemongrass and Galangal Grilled Chicken Thighs take to make?

Total time is about 43 minutes (25 min prep + 18 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemongrass and Galangal Grilled Chicken Thighs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Lemongrass and Galangal Grilled Chicken Thighs?

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 Lemongrass and Galangal Grilled Chicken Thighs 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 Lemongrass and Galangal Grilled Chicken Thighs?

Asian 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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