Grilled Lemongrass Chicken with Ginger Rice


Preparation info

  • Difficulty


  • Makes



Appears in

Weeknight Gluten Free

Weeknight Gluten Free

By Kristine Kidd

Published 2013

  • About

Vietnamese food is a favorite at my house, and inspired this slightly spicy dish, fragrant with lemongrass and fresh cilantro. Green beans tossed with sesame oil are a fitting accompaniment.


  • Shallot, 2 tablespoons minced
  • Gluten-free tamari, 2 tablespoons
  • Sugar, tablespoons
  • Asian fish sauce, tablespoons
  • Lemongrass stalks, 1 fat or 2 thin, peeled and minced, or 2 teaspoons grated lemon zest
  • Vegetable oil, 1 tablespoon
  • Asian chile sauce, ½ teaspoon (such as sambal oelek or Sriracha)
  • Kosher salt, ½ teaspoon
  • Skinless, boneless chicken thighs, pounds (750 g)

Ginger Rice

  • Fresh ginger, tablespoons minced
  • Kosher salt, teaspoon
  • Uncooked brown basmati or jasmine rice, 1 cup (7 oz/220 g)
  • Gluten-free tamari, 2 teaspoons
  • Chopped green onions for garnish


  1. In a bowl, mix the shallot, the 2 tablespoons tamari, sugar, fish sauce, lemongrass, oil, chile sauce, and salt. Cut any excess fat from the chicken. Add the chicken to the bowl and toss to coat. Let the chicken marinate while preparing the rice.
  2. To make the ginger rice, in a small saucepan, bring cups (12 fl oz/375 ml) water, the ginger, and salt to a boil. Add the rice and return to a boil. Reduce the heat to low, cover, and cook for 30 minutes. Turn off the heat and let stand at least 5 minutes. Fluff the rice with a fork, then mix in the tamari.
  3. Meanwhile, prepare a grill for direct-heat cooking over high heat. Remove the chicken from the marinade and add to the grill rack, cover, and cook until springy to the touch and cooked through, about 6 minutes per side.
  4. Divide the rice among 4 warmed plates. Top with the chicken, sprinkle with green onions, and serve right away.