Lemongrass-Infused Grilled Chicken Inasal

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

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.

Juicy chicken marinated in lemongrass, vinegar, and spices, then grilled to smoky perfection with a bright citrus finish. This Asian recipe, ready in about 22 minutes, pairs chicken thighs, lemongrass, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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: 10 min Cook: 12 min Serves 4 Filipino cuisine 300 cal/serving

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Ingredients

1.5 lbs chicken thighs
3 stalks lemongrass
1/4 cup rice vinegar
2 tbsp soy sauce
4 garlic cloves
1/4 cup onions
1 tsp black pepper
1/2 tsp salt
2 tbsp cooking oil

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Instructions

Step 1: Finely mince 3 lemongrass stalks, 4 garlic cloves, and 1/4 cup onions. Combine with 1/4 cup rice vinegar, 2 tbsp soy sauce, 1 tsp black pepper, and 1/2 tsp salt in a bowl. Mix well.
Step 2: Add 1.5 lbs chicken thighs to the marinade, coating evenly. Cover and refrigerate for at least 2 hours (or up to 24 hours).
Step 3: Preheat grill to medium-high. Brush chicken with 2 tbsp cooking oil and grill for 6 minutes per side, or until internal temperature reaches 165°F and skin is golden with light char.