Braised Lemongrass Chicken Thighs

	Why You’ll Love This Recipe
	Incredible depth of flavor: Slow braising allows the lemongrass, garlic, and ginger to infuse deeply into the chicken, creating a rich, aromatic sauce.
Effortless elegance: This recipe feels special and restaurant-worthy, yet it’s easy to prepare with simple, accessible ingredients.
Perfect for make-ahead meals: Braised chicken reheats beautifully, making it a great option for meal prep or dinner parties.

Key Ingredients in This Recipe

Chicken thighs – Chicken thighs are the best cut for braising because they release so much flavor and become extremely tender. They are also one of the more inexpensive cuts of chicken so it’s the perfect choice when cooking for a large number of people.
Lemongrass – Lemongrass adds a bright, lemony flavor to this chicken. Fresh lemongrass is best for this recipe since it has a more complex flavor. Pre-packaged paste or dried lemongrass can be substituted if needed. Only the bottom yellow part of the lemongrass stalk is used in cooking, the top part is typically much too tough. In this recipe the lemongrass stalks are halved and smashed to infuse the broth with flavor.
Fish sauce – I love the funky umami flavor fish sauce adds to any dish. It’s a great way to enhance the flavor of curries or even chicken wings. The flavor comes from a process of fermenting fish over a long period of time. I add it to this braise recipe just before serving.
Ginger – To easily peel ginger, use the tip of a spoon to carefully peel away the skin.

A full ingredient list with exact amounts can be found in the recipe card below.

Pro Tip

For the best flavor, sear the chicken well before braising — the browned bits at the bottom of the pot (fond) give the broth its rich, layered taste. Don’t skip that step!

Swaps and Substitutions

Lemongrass: Substitute 2 tablespoons of lemongrass paste or 1 tablespoon dried lemongrass if fresh isn’t available.
Fish sauce: Use soy sauce or tamari for a less funky, milder flavor.
Chicken thighs: Bone-in drumsticks or boneless thighs also work, but reduce the braise time slightly if boneless.
Stock: Swap for vegetable broth if preferred.

Why You Should Braise Meat

A braise, cooking meat at a low heat over an extended period of time, is a good way to break down tougher cuts of meat (which also tend to be cheaper). As a result it transforms chicken thighs into a tender and succulent entrée. This method of cooking is typically done in a Dutch oven – the heavy lid keeps steam/ liquid from escaping and evaporating.

Special Equipment

Heavy-bottomed Dutch ovens are perfect for braising meat. They retain and distribute heat evenly, allowing the protein to caramelize without burning, and the high sides make it easy to simmer everything together. If you’re looking to invest in one, I recommend this Staub Cast Iron Round Cocotte.

How to Make Braised Lemongrass Chicken Thighs (Step-by-Step)

bone in skin on chicken thighs. — **Step 1: Heat oven.**
Preheat oven to 350ºF.
**Step 2: Season the chicken.**
Pat the chicken thighs dry and season with salt and pepper. Heat a 4½ – quart Dutch oven over medium heat, add the olive oil and heat through. Add the sugar to the oil, stirring constantly until the sugar has dissolved.

lemongrass stalks with ginger. — **Step 3: Prep the lemongrass.**
Cut the lemongrass stalks in half lengthwise and then smash them using the flat side of a chef knife.

seared bone in skin on chicken thighs. — **Step 4:** **Sear the chicken thighs.**
Add the chicken skin side down in a single layer and sauté until browned on both sides, about 2 minutes each side. The chicken skin should be slightly caramelized. Remove from the pot and set aside.
**Step 5:** **Sauté the aromatics.**
Add the onion and sauté until soft and translucent, stirring occasionally, about 6 minutes. Add the garlic, ginger and lemongrass and sauté for an additional 2 minutes. Then add the chicken stock and bring to a simmer.

braised skin on, bone in chicken thighs in a lemongrass infused broth in a staub dutch oven. — **Step 6: Braise the chicken.**
Return the chicken to the pan, skin side up, and bring to a boil. Cover tightly and bake for 1 hour, until meat is fork tender. Remove the pot from the oven.
**Step 7: Season the broth.**
Discard the lemongrass. Stir in the fish sauce and lemon juice then season the sauce with salt and pepper, to taste.

Braised Lemongrass Chicken Thighs recipe. — **Step 8: Serve.**
Serve the lemongrass chicken with a side of rice and topped with the remaining braising liquid.

How to Serve Braised Lemongrass Chicken Thighs

Spoon over jasmine or coconut rice to soak up all the sauce.
Add a side of steamed broccolini or bok choy for a balanced plate.
Garnish with fresh cilantro and a wedge of lime for brightness.
Leftovers can be shredded and used in rice bowls or noodle soups.

How to Store Braised Lemongrass Chicken Thighs

Refrigerate: Store leftover braised lemongrass chicken in an airtight container with some of the braising liquid to keep it moist. It will stay fresh for up to 4 days in the refrigerator.
Freeze: For longer storage, transfer cooled chicken and sauce to a freezer-safe container or bag. Freeze for up to 3 months.
Reheat: Warm gently on the stovetop over medium heat, or cover and reheat in a 350°F oven until heated through. Add a splash of broth or water if needed to loosen the sauce.

FAQ – Frequently Asked Questions

Can I make this ahead of time?

Yes! Braised dishes actually taste better the next day as the flavors deepen.

Do I have to use a Dutch oven?

A heavy oven-safe pot with a tight-fitting lid works just as well.

Can I make it spicy?

Add ½ teaspoon red pepper flakes or sliced Thai chilies when sautéing the aromatics.

What can I use instead of fish sauce?

Soy sauce with a squeeze of lime juice makes a good substitute.

Other Recipes to Try

If you enjoy this lemongrass chicken recipe, I recommend checking out some of these:

Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).

Why You’ll Love This Recipe