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Lemongrass Chicken

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“From our local/state paper and one of my favourite food columnist Marg Johnson. Have not included marinating time or 10 minutes.”

Ingredients Nutrition

  • 8 chicken thighs
  • 1 teaspoon salt
  • 1 tablespoon garlic (minced)
  • 2 tablespoons ginger (grated)
  • 2 sticks lemongrass (white part only very finely chopped)
  • 2 spring onions (finely chopped green and white)
  • 3 chilies (red chopped or enough to give a good bite)
  • 1 tablespoon palm sugar (or brown)
  • 2 tablespoons vegetable oil
  • 1 lime (cut into wedges to serve)
  • coriander (cilantro leaves to serve)


  1. Trim any excess fat from the thigh section and cut through the thick parts to allow the marinade to pentrate more.
  2. Combine ingredients down to and including the vegetable oil and add the chicken and leave to marinate for 10 minutes.
  3. Then over high heat, barbecue the chicken, turning once and basting with any remaining marinade during that time.
  4. Serve with crisp salad leaves, a sambal, the lime wedges and garnish with the coriander leaves and steamed rice is also good.

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