Lemongrass Grilled Chicken with Sriracha Mayo

Lemongrass Grilled Chicken with Sriracha Mayo

  • Author: Kristen Stevens
  • Prep Time: 1 hour 10 mins
  • Cook Time: 20 mins
  • Total Time: 1 hour 30 mins
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Grilled
  • Cuisine: Asian


This delicious and easy to make lemongrass grilled chicken is served with sriracha mayo to dip or pour on top. You are going to love it!



  • 1/4 cup oil
  • 1/4 cup rice wine vinegar (sub apple cider vinegar for paleo)
  • 2 lemongrass stalks
  • 2 garlic cloves
  • 2 tablespoons soy sauce (or sub coco aminos for paleo)
  • 1 2-inch piece of ginger
  • Juice from 1 lime
  • 8 chicken thighs, bone-in
  • Green onions, thinly sliced chilies, red onion and lime, for garnish

For the sriracha mayo:

  • 1/4 cup neutral flavoured mayonnaise
  • 13 teaspoons sriracha, to taste
  • A pinch of sea salt


  1. Place the oil, vinegar, lemongrass, garlic, ginger and lime juice in a blender and blend on high until smooth. Place the chicken thighs in a sealable container and pour the marinade overtop. Mix the chicken thighs around well, so each piece is coated in the marinade. Let the chicken marinate for 1-2 hours.
  2. While the chicken is marinating, make the sriracha mayo. Combine the mayonnaise, Sriracha and sea salt in a small bowl and mix well. Refrigerate until you use it.
  3. Preheat the grill to medium-high. Remove the chicken from the bag and discard the marinade.
  4. Place the chicken on the grill, skin side up. Let the chicken cook for 10 minutes then flip it over and let it cook for another 8-10 minutes, or until it reaches an internal temperature of 165 degrees.
  5. Remove the chicken from the grill, top with garnishes and serve the sriracha mayo on the side.