Grilled Lemongrass Chicken with Mango Herb Slaw
11 colorSTHE WHY BEHIND THIS RECIPE
This is exactly the kind of meal I crave in the summer—fresh, bright, full of color, with minimal cooking and zero oven time. The chicken gets a ton of flavor from a simple marinade you can throw together in a few minutes, and the slaw is crunchy, tangy, and refreshing with herbs, mango, and a lime-fish sauce dressing. This lemongrass chicken recipe came from a dish we made for a White Lotus–themed dinner party 🤣, and it’s stuck around ever since.
This whole recipe is easy to prep ahead and makes a great dinner that turns into lunch the next day. This is example how I like to eat when it’s hot and I want something that feels nourishing but low-effort.
Yields: 4 servings
Total time: 25 minutes (plus 1 hour marinade)
Prep time: 15 minutes + 1 hour to let marinade
Cook time: 10 minutes
WHAT YOU NEED
TOOLS
Mandoline (not necessary but makes life easier)
INGREDIENTS
Lemongrass Chicken Marinade:
2lbs boneless, skin-on chicken thighs
2 stalks lemongrass, white parts finely minced or pounded
4 cloves garlic, grated or minced
1-inch knob ginger, grated
2 tbsp fish sauce
2 tbsp coconut aminos
Juice of 1 lime
2 tbsp avocado oil
½ tsp freshly ground black pepper
Mango Herb Slaw:
2 cups green cabbage, finely shredded
1 cup purple cabbage, finely shredded
1 (or 2!) ripe mango(s), thinly sliced
2 carrots, shredded or julienned
1 english cucumber, thinly sliced
3 scallions, thinly sliced
1/2 cup cilantro, roughly chopped
1/2 cup mint leaves, roughly chopped
2 tbsp crushed cashews
2 tbsp crushed peanuts
Lime-Fish Sauce Dressing:
1/4 cup fresh lime juice (about 2 limes)
1 tbsp + 1 tsp fish sauce
1 tbsp avocado or olive oil
1 tbsp raw honey
2 tsp coconut aminos
1 clove garlic, minced
½ tsp red chili flakes (adjust to taste)
HOW TO DO IT
1.Make the marinade
In a small bowl, combine 2 stalks of finely minced lemongrass (white parts only), 4 cloves of grated or minced garlic, a 1-inch knob of grated ginger, 2 tbsp of fish sauce, 2 tbsp of coconut aminos, the juice of 1 lime, 2 tbsp of avocado oil, and ½ teaspoon of freshly ground black pepper. Before adding the chicken, set aside a few spoonfuls of this marinade in a separate bowl to drizzle over the cooked chicken later.
2.Marinate the chicken
Place about 2 pounds of boneless, skin-on chicken thighs in a shallow dish and pour the remaining marinade over them, tossing to coat evenly. Cover and marinate for at least 1 hour, or ideally 4-5 hours in the fridge!
3.Make the slaw
In a large bowl, combine 2 cups of finely shredded green cabbage, 1 cup of finely shredded purple cabbage, 1 thinly sliced ripe mango, 2 shredded or julienned carrots, 1 thinly sliced English cucumber, 2 thinly sliced scallions, ½ cup of roughly chopped cilantro, and ½ cup of chopped mint leaves.
4.Grill the chicken
Preheat a grill or grill pan over medium-high heat. Cook the chicken for 5 to 6 minutes per side, or until it’s nicely charred and cooked through, with an internal temperature of about 170°F. Let the chicken rest for a few minutes before slicing.
5.Whisk the dressing
In a small bowl, whisk together ¼ cup of fresh lime juice (about 2 limes), 1 tbsp + 1 tsp of fish sauce, 1 tbsp of avocado or olive oil, 1 tbsp of raw honey, 2 tspof coconut aminos, 1 minced clove of garlic, and ½ tsp of red chili flakes. TASTE TEST and adjust to your liking!
6.Assemble
Toss the slaw with the dressing just before serving, then sprinkle over 2 tbsp of crushed cashews and 2 tbsp of crushed peanuts. Serve the sliced chicken over the slaw and spoon a bit of the reserved marinade on top for extra flavor!! Optional to top with some sesame seeds for fun!
SWAPS, TIPS & TRICKS
SWAPS:No grill? Pan-sear the chicken thighs skin-side down until crisp, then flip and finish in the oven at 400°F.
Make it nut-free: Sub sunflower seeds or just leave the nuts out entirely.
Short on time? Marinate the chicken for 30 minutes at room temp if you’re in a pinch—it’ll still soak up a lot of flavor.
Make it a bowl: Add white rice or cauliflower rice, rice or konjac noodles to make it even more filling!
Use it later: The slaw keeps super well—just store the dressing separately and toss before serving.
Nutritional Info
Per serving, yields 4 servings
Calories: 681
Carbohydrates: 37g
Fiber: 6g
Net carbs: 31g
Protein: 43g
Fat: 52g
Sodium: 1887mg
Sugar: 12g
