Tiki-Style Grilled Chicken with Lemongrass Marinade

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

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.

Tender chicken marinated in a fragrant blend of lemongrass, ginger, and coconut, grilled to perfection for a Tiki-inspired meal. This Asian-inspired grilling recipe, ready in about 35 minutes, pairs chicken thighs, lemongrass, fresh ginger 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: 20 min Cook: 15 min Serves 4 Asian cuisine 300 cal/serving

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Ingredients

1 lb chicken thighs
3 stalks lemongrass
1 tbsp fresh ginger
2 tbsp coconut aminos
1 tbsp soy sauce
1 tbsp honey
1 tbsp lime juice
1 tbsp olive oil
2 cloves garlic

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Instructions

Step 1: In a bowl, mince 3 stalks lemongrass, 1 tbsp fresh ginger, and 2 garlic cloves; mix with 2 tbsp coconut aminos, 1 tbsp soy sauce, 1 tbsp honey, 1 tbsp lime juice, and 1 tbsp olive oil.
Step 2: Place 1 lb boneless, skinless chicken thighs in a resealable bag, pour marinade over, and massage to coat; refrigerate for 20 minutes.
Step 3: Preheat grill to medium-high (375°F/190°C); remove chicken from marinade, discarding excess.
Step 4: Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F (74°C) and edges are slightly charred.