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Grilled chicken with lemongrass and spring oil

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This recipe for Grilled Lemongrass Chicken with Sriracha-Brown Sugar Sauce and Spring Onion Oil is a flavor explosion! Marinate the chicken in a mixture of lemongrass, garlic and ginger, grill until juicy and perfectly seasoned, and serve with a spicy Sriracha sauce and a refreshing scallion oil. A delicious combination of Asian flavors that will certainly surprise your taste buds. Perfect for a summer barbecue or a weeknight meal where you want to impress.


4 persons

  • 2 tablespoons the spice club ginger
  • 6-8 cloves of garlic
  • 2 tbsp the spice club lemongrass
  • 2 tablespoons of honey
  • 1/4 cup neutral oil, such as vegetable oil, plus extra for the grill
  • 1 tablespoon salt
  • 2 kilos of chicken fillet

Sriracha-Brown Sugar Sauce:

  • 1/4 cup brown sugar
  • 1/4 cup soy sauce or tamari
  • 2 tablespoons of rice vinegar
  • 1 teaspoon sriracha
  • 1/2 teaspoon sesame oil
  • 1 teaspoon the spice club ginger
  • 1 tablespoon the spice club garlic

Spring Onion Oil:

  • 1 bunch spring onions, chopped
  • 2 teaspoons the spice club ginger
  • 2 teaspoons the spice club garlic
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 tablespoon fish sauce
  • 2 tablespoons vegetable oil


  1. First make the marinade. In a bowl, combine the ginger, garlic (pressed), lemongrass, honey, oil and salt. Mix until a smooth paste forms.
  2. Place the chicken in a large bowl and cover with the marinade. Make sure the chicken is evenly coated. Cover the bowl and refrigerate for at least 1 hour, but preferably overnight to allow the flavors to infuse.
  3. While the chicken marinates, prepare the sauces. For the Sriracha Brown Sugar Sauce, combine all ingredients in a small saucepan and heat over low heat until the sugar is completely dissolved. Set aside to cool.
  4. For the Spring Onion Oil, combine all the ingredients in a bowl and let the flavors infuse for at least 30 minutes.
  5. Preheat the oven to 180 degrees and remove the marinated chicken from the refrigerator.
  6. Grill the chicken for about 6-8 minutes per side, or until cooked through (and reaches an internal temperature of 165°F). Periodically apply the remaining marinade while grilling for extra flavor.
  7. Remove the chicken from the oven and let it rest for a few minutes before serving.
  8. Serve the grilled Lemongrass Chicken with the Sriracha-Brown Sugar Sauce and Spring Onion Oil on the side. Garnish with extra chopped spring onion if desired. Enjoy it!

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