Thai-Style Lemongrass Chicken with Coconut Rice

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

Juicy chicken thighs marinated in fragrant lemongrass and coconut milk, served over creamy coconut rice with a zesty lime-cilantro kick. This thai-inspired chicken ready in about 60 minutes pairs boneless chicken thighs, lemongrass, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 610 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.

★ 4.5 (12 ratings) Prep: 25 min Cook: 35 min Serves 4 Thai cuisine 610 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 1 lb boneless chicken thighs, 2 tbsp minced lemongrass, 1/2 cup coconut milk, and 2 tbsp fish sauce. Marinate for 20 minutes at room temperature.
  2. Step 2: Heat 1 tbsp sesame oil in a skillet over medium-high heat. Add marinated chicken in a single layer and cook for 5-6 minutes per side until golden brown and cooked through; remove and set aside.
  3. Step 3: In a rice cooker, combine 1 cup brown rice, 1 3/4 cups water, and 1 tsp salt. Cook until rice is fluffy and water is absorbed (about 30 minutes).
  4. Step 4: While rice cooks, squeeze 1 tbsp lime juice and 1/4 cup lime zest into the sauce in the skillet. Simmer for 2 minutes to thicken slightly.
  5. Step 5: Fluff cooked rice, stir in 1/4 cup chopped cilantro, and serve chicken topped with lime sauce, garnished with sesame seeds and extra cilantro.

Frequently asked questions

How long does Thai-Style Lemongrass Chicken with Coconut Rice take to make?

Total time is about 60 minutes (25 min prep + 35 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 Thai-Style Lemongrass Chicken with Coconut Rice?

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 boneless chicken thighs from drying out.

Can I substitute ingredients in Thai-Style Lemongrass Chicken with Coconut Rice?

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 Thai-Style Lemongrass Chicken with Coconut Rice 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 Thai-Style Lemongrass Chicken with Coconut Rice?

Thai chicken 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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