Sticky Grilled Lemongrass Chicken
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Sticky Grilled Lemongrass Chicken

Sticky Grilled Lemongrass Chicken

with Nutty Rice and Bright Mango Slaw

Aromatic lemongrass and sweet chilli-kissed grilled chicken thighs are the highlight of this summery grill recipe! Perfectly paired with nutty rice and a bright mango slaw, what else could you ask for?

Family Friendly
Low CO2

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time12 minutes


serving amount

280 g

Chicken Thighs

¾ cup

Basmati Rice

1 unit(s)


1 unit(s)

Garlic, cloves

1 unit(s)


1 tbsp

Soy Sauce

(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)

2 tbsp

Sweet Chili Sauce

(May contain Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)

28 g

Peanuts, chopped

(Contains Peanuts)

1 unit(s)


1 unit(s)

Mini Cucumber

1 unit(s)

Green Onion

Not included in your delivery

1 tbsp


(Contains Milk)

1 tsp


1 tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories720 kcal
Fat26 g
Saturated Fat7 g
Carbohydrate87 g
Sugar18 g
Dietary Fiber5 g
Protein39 g
Cholesterol145 mg
Sodium900 mg
Trans Fat0.4 g
Potassium650 mg
Calcium100 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Spoons
Measuring Cups
Rolling Pin
Medium Bowl
Large Bowl


Cook rice
  • Add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
  • Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove from heat. Set aside, still covered.
Start prep
  • While rice cooks, peel, then mince or grate garlic.
  • Trim the bottom of lemongrass, then remove outer layer. Using a rolling pin or heavy pot, carefully smash lemongrass to split open. Finely mince lemongrass.
  • Thinly slice green onion.
Marinate chicken
  • Pat chicken dry with paper towels.
  • Add chicken, garlic, lemongrass, half the soy sauce, 1 tsp (2 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a medium bowl. Season with salt and pepper. Toss to coat.
Finish prep
  • Peel, pit, then cut mango into 1/4-inch matchsticks.
  • Thinly slice cucumber.
  • Zest, then juice lime.
Make slaw and grill chicken
  • Add mango, cucumber, half the green onions, half the sweet chili sauce, remaining soy sauce, 1/2 tbsp (1 tbsp) lime juice and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper. Toss to coat. (TIP: If you prefer a sweeter slaw, add more sugar, to taste.) 
  • Add chicken to the grill. Close lid and grill until cooked through, 3-5 min per side.** (NOTE: Make sure grill is evenly oiled before adding chicken to prevent sticking!) 
Finish and serve
  • Fluff rice with a fork, then stir in lime zest and half the peanuts. Season with salt and pepper, to taste.
  • Thinly slice chicken, if desired.
  • Divide rice, chicken and mango slaw between plates.
  • Spread remaining sweet chili sauce over chicken. Sprinkle with remaining green onions.
  • Sprinkle remaining peanuts over slaw.
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