Paleo Grilled Lemongrass Chicken

Total time1 hr 55 min

Prep time20 min

Cook time35 min

4.8

(18)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chicken

3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks)

For the marinade

4 stalks lemongrass, tough outer layers removed, bottom 5 inches finely minced
4 cloves garlic, minced
2 tbsp fish sauce
1 tbsp soy sauce
Chef's tip
Coconut aminos are sweeter and less salty; taste and adjust the seasoning.
1 tbsp neutral oil (such as canola or vegetable oil)
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
1 tbsp sugar
Chef's tip
Use the same amount. Coconut sugar has a mild caramel flavor, and baked goods come out a little darker and slightly less sweet.
1 tsp ground turmeric
½ tsp black pepper
½ tsp salt
1 tbsp fresh lime juice

For serving

lime wedges, for serving
fresh cilantro, for serving (optional)
sliced fresh chili, for serving (optional)

Instructions

1
Combine the minced lemongrass and garlic in a mortar and pestle (or food processor) and pound or pulse into a coarse paste.
2
In a large mixing bowl, whisk together the lemongrass-garlic paste, fish sauce, soy sauce, neutral oil, sugar, ground turmeric, black pepper, salt, and lime juice until the sugar dissolves.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!