Lemongrass and Galangal Grilled Chicken Thighs

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Chicken thighs marinated with grated galangal and lemongrass, grilled until tender with a fragrant, citrusy crust. This Asian-inspired grilling recipe, ready in about 43 minutes, pairs Chicken thighs, Lemongrass, 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

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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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