15-Min Grilled Lemongrass Chicken with Cucumber
Charred lemongrass chicken thighs with crispy edges, cool sliced cucumbers, and a tangy fish sauce dip. Ready in 10 minutes on a grill pan or cast iron.
- Total time
- 15 min
- Servings
- 2
- Calories
- 340
- Protein
- 42g
Ingredients
- 1 lb boneless chicken thighs
- 2 stalks fresh lemongrass stalks, white + pale green parts only
- 3 tbsp fish sauce
- 1 tbsp lime juice
- 1 medium cucumber, thinly sliced
- 2 tbsp water
Instructions
- 1
Smash 2 lemongrass stalks with the side of a knife, then mince finely. Mix with 2 tbsp fish sauce and salt.
- 2
Pat chicken thighs dry, season all over with salt and pepper, then rub generously with lemongrass paste.
- 3
Heat a cast iron skillet or grill pan over high heat until smoking. Add chicken skin-side down.
- 4
Sear without moving for 5 minutes until skin is golden and crispy. Flip and cook 3 minutes more.
- 5
Whisk remaining 1 tbsp fish sauce with lime juice and 2 tbsp water for dipping sauce.
- 6
Slide chicken onto a plate alongside cucumber slices. Serve with dipping sauce.
Tools you’ll need
- 12-inch cast iron skillet or grill pan
- chef's knife
- small bowl
- whisk
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