Grilled lemongrass chicken

This is one of the main meals I serve my three friends when we meet up, serving international food. There are many grilled lemongrass chicken recipes to choose from. I decided to add my own ingredients and to save me the trouble of making lemongrass paste, I have bought them. Dijon mustard is usually use for sandwiches, grill meat and bake chicken in Western cooking. I am adding it to moist and create crust charr on my chicken.

Google: “Lemongrass is a Vietnamese staple ingredient. It’s bright, citrusy, and when cooked it imparts a subtle, distinctive flavour without being overpowering. Pairing it with chicken breast livens up an otherwise boring cut. It’s used in everything from traditional Vietnamese Sandwiches (Banh Mi), Vietnamese Cold Noodle Bowls (Bun Ga Nuong), and simply eaten over rice. Lemongrass chicken is the perfect tasty, clean eating, weeknight meal.”

I didn’t skew the chicken cubes, to save me time for soaking the bamboo skewers. My lemongrass chicken is moist charred and have a hint of curry spicy flavour serve with satay sauce, chili sauce and Vietnamese dipping sauce that I got it from my sister for Christmas. It’s taste so good and everyone enjoyed it. Let’s grill!!!


4 chicken breasts, without skin and cut into cubes, pat dry


300 g sour cream
80 g lemongrass paste, bought
4 1/2 Tbs honey
3 Tbs Dijon mustard (OPT)
3 Tbs fish sauce
3 Tbs garlic, minced
3 Tbs ginger powder
3 Tbs chili powder
3 Tbs lime juice
3 Tsp coriander powder
2 Tsp turmeric powder
2 Tsp curry powder
sea salt
oil spray, for foil


Place cubes chicken breast in a large metal bowl, add the marinade except oil to chicken mixing well. Make sure chicken are covered in marinade and refrigerate overnight so that chicken had absorb the deep flavour. Rest chicken cubes before and after cooking.

The next day

Place foil in a flat baking tray, spray some oil to prevent the chicken from sticking to foil. Bring out the chicken, gives a couple of stirs, then use tong to transfer the chicken onto lined oil foil baking tray, let it rest for about 25-30 minutes. Spread them out don’t overcrowd as you will need to turn them over hallway through. Preheat grill/oven to high heat.

Baste the chicken with marinade. After resting and grill/oven is hot, place the tray in oven/grill for about 8-9 minutes, then bring out tray to turn over and baste the marinade and put back in for about 7-9 minutes. Halfway about 3 minutes left for the second time grill, bring out chicken and baste again with marinade. Check that the chicken is cooked and have charred a bit. If not put back in further 2-4 minutes.

The thickness of chicken cubes must take into consideration. Once cooked through and charred, remove the chicken from the grill. Allow it to rest on a plate, cover with foil raised up like a tent for 5 minutes before serving. Serve with satay sauce, chili sauce and Vietnamese dipping sauce. Also serve with salad and white wine. I also serve it with zucchini polenta capsicums and mushrooms. Side dish of olives and sundried tomatoes.

Note: Watch make sure it’s not burns. When its charred turn over. You can skew it onto bamboo skewers. Must soak the bamboo skewers for about 2-4 hours. Make sure bamboo skewers are not burn too. If you have leftover, store in an airtight container in fridge for 3 days in freezer using double ziplock bags keep for 1 week, make sure you label and date when you make it.


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