This grilled lemongrass chicken is bursting with bright, fragrant flavors that will have you reaching for seconds! Its citrusy and floral notes are just what you need this summer! Grill it up for your next weeknight dinner or weekend cookout!
Combine the lemongrass, garlic, fish sauce, soy sauce, lime juice, brown sugar, and red chili flakes.
Add the marinade to the chicken breasts and let it sit, covered, in the fridge for 30 minutes to an hour (or more if possible).
Heat the grill to 400ºF.
Brush the grill with some oil and place the chicken breasts onto the grill, smooth side down. Discard the leftover marinade.
Grill the chicken breasts on direct heat for 12 to 16 minutes, depending on the size of the breasts. Flip the chicken breasts at the halfway mark. Make sure the lid is on between flipping.
Remove the breasts from the grill and allow the chicken to rest for at least five minutes before serving.
To Make Scallion Oil
Wash the green oils and trim off the tops and bottoms. Pat them dry and slice them up and transfer them to a heat-proof dish.
Add oil to a pot or skillet and heat on medium high heat for around 30 seconds. Test if it’s ready by dropping one piece of sliced green onion into it. It should sizzle.
Carefully pour the hot oil into the bowl of green onions and stir to combine.
Video
Notes
Estimated calories do not include the scallion oil.