This lemongrass chili marinade is bold, bright, and full of flavor.
It’s the kind of marinade that makes chicken, pork, tofu, or shrimp taste like they came from a street food cart in Southeast Asia.
The combo of lemongrass, chili, garlic, and a touch of sweetness hits just right.
I use it when I want something quick but big on flavor. You can make it ahead, double it, freeze it — it’s a staple for a reason.
What You’ll Need
chopped lemongrass
minced garlic
chopped red chili
brown sugar
fish sauce
lime juice
vegetable oil
black pepper
Tools You’ll Need
cutting board
sharp knife
microplane or garlic press
mixing bowl
whisk or spoon
Substitutions and Variations
swap fish sauce with soy sauce for a vegetarian version
use honey instead of brown sugar if you want a lighter sweetness
blend it for a smoother texture if you’re using it as a sauce
Make-Ahead Tips
store the marinade in the fridge for up to 5 days
freeze in small portions to pull out whenever you need it
Lemongrass Chili Marinade Recipe
Servings: makes enough for about 2 pounds of protein
Time: 10 minutes
Step 1: Prep the lemongrass
Finely chop 2 tablespoons of the white part of the lemongrass until it’s soft and almost paste-like
Step 2: Mince the garlic and chili
Mince 3 garlic cloves and 1 red Thai chili until very fine
Step 3: Mix everything together
In a bowl, whisk together the chopped lemongrass, minced garlic, minced chili, 1 tablespoon brown sugar, 2 tablespoons fish sauce, 1 tablespoon fresh lime juice, 2 tablespoons vegetable oil, and ½ teaspoon ground black pepper
Step 4: Let it sit
Let the marinade rest for 10 minutes to allow the flavors to meld
Step 5: Ready to use
Pour or spoon the marinade over chicken, pork, tofu, shrimp, or veggies — enough to coat about 2 pounds
Why I Love This Recipe
This marinade is the magic I reach for when I want something fast, fresh, and full of flavor. It’s punchy, aromatic, and it always makes whatever I’m cooking taste like it took way more effort than it did.
- it takes less than 10 minutes to make
- it goes with everything — meat, seafood, tofu, even veggies
- the ingredients are simple but bring complex flavor
- it’s freezer-friendly and meal-prep approved
Macros (Per Tablespoon)
Calories: 45
Protein: 0.5g
Fat: 3.5g
Carbs: 2g
Why This Recipe Works (Quick Science)
Lemongrass adds a citrusy, aromatic depth that cuts through richness. Fish sauce brings umami and salt, while lime juice brightens everything. The oil helps carry the flavors into the protein and keeps things from drying out when cooking.
Common Mistakes
using too much of the woody lemongrass stalk — makes it tough and stringy
skipping the sugar — it balances the salt and heat
not letting the marinade sit — flavors don’t come together
using bottled lime juice — fresh makes a big difference
What to Serve With
grilled chicken or shrimp over jasmine rice
vermicelli noodle bowls with fresh herbs and veggies
lettuce wraps with pickled carrots
stir-fried veggies and tofu
FAQ
Can I use dried lemongrass?
It’s not the same, but in a pinch, yes. Rehydrate it in hot water first and chop very fine.
How spicy is this?
Pretty spicy if you leave the seeds in. Remove them or use less chili for milder flavor.
Can I use this as a dipping sauce?
Yes, just blend it until smooth and add a splash more lime juice.
How long should I marinate protein in it?
30 minutes for shrimp or fish, 1–2 hours for chicken or pork.