Charred Lemongrass Chicken Thighs with Creamy Coconut-Peanut Ragù

This dish pairs smoky, charred chicken thighs with a velvety coconut-peanut ragù for a vibrant blend of sweet, salty, and citrusy notes. The lemongrass marinade infuses each bite with fragrant brightness that cuts through the richness of the sauce.

Using boneless, skin-on thighs ensures tender, juicy meat with crispy edges. The ragù comes together in one pan, requiring just a handful of pantry staples like coconut milk and peanut butter.

Perfect for weeknight dinners or backyard grilling, this recipe delivers bold Thai-inspired flavors with minimal fuss.

Charred Lemongrass Chicken Thighs with Creamy Coconut-Peanut Ragù

Serves: 4 Prep Time: 20 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 450 calories 32g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

FOR THE CHICKEN

• 4 boneless, skin-on chicken thighs (about 1.5 lbs)
• 2 stalks lemongrass, tough outer layers removed and finely minced (¼ cup)
• 3 cloves garlic, minced
• 1 Tbsp grated fresh ginger
• 2 Tbsp fish sauce
• 1 Tbsp soy sauce
• 1 Tbsp brown sugar
• 2 Tbsp vegetable oil
• Salt and pepper to taste

FOR THE COCONUT-PEANUT RAGù

• 1 Tbsp vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp grated ginger
• ¼ cup creamy peanut butter
• ½ cup coconut milk
• 1 Tbsp soy sauce
• 1 Tbsp lime juice
• 1 tsp chili paste (optional)
• ¼ cup chopped fresh cilantro (plus extra for garnish)
• Salt to taste
• 2–3 Tbsp water to thin, if needed

Instructions

1. In a bowl, whisk together minced lemongrass, garlic, ginger, fish sauce, soy sauce, brown sugar, oil, salt, and pepper.
2. Add chicken thighs, toss to coat evenly, cover, and refrigerate for at least 15 minutes (up to 2 hours).
3. Heat oil in a medium skillet over medium heat. Add chopped onion and sauté until translucent, about 4 minutes.
4. Stir in garlic and ginger, cooking for 1 minute until fragrant.
5. Add peanut butter, coconut milk, soy sauce, lime juice, and chili paste. Whisk until smooth, then simmer gently for 5 minutes.
6. Stir in chopped cilantro, season with salt, and thin with water if a looser consistency is desired. Keep warm over low heat.
7. Preheat grill or grill pan to medium-high. Remove chicken from marinade and shake off excess.
8. Grill chicken skin-side down for 6–7 minutes until deeply charred, then flip and grill 5–6 minutes more until the internal temperature reaches 165°F.
9. Transfer chicken to a plate and let rest for 5 minutes.
10. Serve each thigh atop a pool of coconut-peanut ragù, garnished with extra cilantro and chopped peanuts if desired.

Notes

Note: Let the chicken rest for at least 5 minutes after grilling to lock in its juices.

For extra char, place the thighs skin-side down on a preheated grill or grill pan and avoid moving them until a crust forms. To prevent the ragù from splitting, warm the coconut milk gently over medium heat and stir continuously after adding peanut butter.

Store leftovers in an airtight container for up to 3 days; reheat over low heat with a splash of water if the sauce thickens. For a nut-free variation, substitute peanut butter with sunflower seed butter. Swap soy sauce for tamari to make this dish gluten-free.