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Lemongrass-Steamed Chicken

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“The simplest and easiest way to infuse the flavor of lemongrass into chicken. A southeast Asian recipe from Mark Bittman.”

Ingredients Nutrition

  • 8 chicken thighs, trimmed of excess fat
  • salt and pepper
  • 3 tablespoons corn oil or 3 tablespoons grapeseed oil or 3 tablespoons other neutral oil
  • 6 stalks lemongrass, trimmed, halved lengthwise, and smashed
  • 3 tablespoons soy sauce
  • lime wedge
  • chopped cilantro


  1. Sprinkle the chicken with salt and pepper.
  2. Put oil in a deep skillet over medium high heat.
  3. Spread the lemongrass in the skillet.
  4. Cover.
  5. When lemongrass begins to fry and is fragrant, place the chicken, skin side down over the lemongrass.
  6. Turn the heat to medium, cover.
  7. Cook, turning and basting with the soy sauce every 10 minutes or so until the chicken is cooked through, about 30 minutes.
  8. Discard the lemongrass and serve the chicken with lime wedges and cilantro.

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