Location,Texas 77096,USA

Malaysian Lemongrass Chicken


  • 2-4 lb chicken thigh (with bones or boneless as you like)
  • 1 bushel of cilantro, chopped (garnish)
  • 1 hot pepper of choice, sliced into rings (garnish)
  • 1/2 teaspoon of white sesame seeds (garnish)
  • 10-15 lemongrass stalk, chopped (marinade)
  • 6 cloves garlic, roughly chopped (marinade)
  • 1 large ginger (~1/4 cup), roughly chopped (marinade)
  • Juice from 1 lime/lemon (marinade)
  • 2 tablespoon Swerve (if you’re non-keto, use 1 tablespoon of honey) (marinade)
  • 1 teaspoon chili powder (marinade)
  • 2 teaspoon turmeric powder (marinade)
  • 3 teaspoon fish sauce (optional but this makes it a lot more flavorful, I use Red Boat brand) (marinade)
  • 1 teaspoon sesame oil (marinade)
  • 2 teaspoon black pepper (marinade)
  • 2 teaspoon salt (marinade)
  • 1/2 cup water (marinade)
  • 1 cup oil (I recommend avocado) (marinade)


  • Put all ingredients indicated as marinade into a blender and blend it well. It may take some time (~2-3 minutes) but the marinade should look similar to slightly runny paste.
  • Pour half the marinade in a bowl and lather each piece of chicken one-by-one and chicken into a bowl
  • Remove chicken pieces from bowl and place them into a large ziploc bag.
  • If needed, add additional marinade from blender. Store any extra marinade which has not come in contact with chicken in a ziploc bag and freeze for further use. 
  • Store bag(s) of marinated chicken in fridge overnight, up to two days. 
  • Remove bag(s) of chicken from fridge and allow to warm to room temperature.
  • Preheat grill to 400 degrees. If you decide to pan fry, heat pan to high and cook it in olive oil.
  • Once grill reaches a temperature of at 400-500 degrees, place chicken on grill with skin side down.
  • The chicken will release itself from the grill when it’s ready to flip.
  • Once you flip it, allow the other side to cook until internal temperature of the thickest part of each chicken reaches 165 degrees.
  • Remove from grill and allow to rest for 2 minutes.
  • Sprinkle with chopped cilantro, sesame seeds, and sliced hot pepper rings!
  • You can also marinade a big batch of chicken, store in a few ziploc bags and freeze.