Grilled Turmeric and Lemongrass Chicken Wings

Grilled Turmeric and Lemongrass Chicken Wings

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • 1 cup canned unsweetened coconut milk
  • 2 lemongrass stalks (bottom third only, tough outer layers removed), finely chopped
  • 1 1' piece ginger, peeled, chopped
  • 2 tablespoons fresh lime juice
  • 2 tablespoons tamarind juice concentrate (not paste or pulp) or 1 Tbsp. fresh lime juice
  • 1 tablespoon fish sauce (such as nuoc nam or nam pla)
  • 3 pounds whole chicken wings
  • Vegetable oil (for grill)

Recipe Preparation

  • Combine coconut milk, shallots, garlic, lemongrass, jalapeños, ginger, lime juice, tamarind juice, fish sauce, kosher salt, turmeric, and 1 cup water in a blender. Purée mixture until a smooth marinade forms.

  • Place chicken wings in a large baking dish. Pour marinade over; turn wings to coat evenly. Cover chicken and chill overnight.

  • Remove chicken from marinade, shaking any excess marinade back into dish. Transfer chicken to a large platter. Let stand at room temperature for 15 minutes.

  • Transfer marinade to a large saucepan and bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until marinade thickens, 10-15 minutes. Pour half of marinade into a small bowl; set aside for basting chicken while it grills. Keep remaining marinade in saucepan; cover and keep warm until ready to serve the chicken.

  • Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Oil grill grates to prevent sticking. Grill chicken wings, turning every 5 minutes and basting occasionally with marinade in small bowl, until fat is rendered and skin is nicely charred in spots, 30-35 minutes. (The key here is to turn the wings often so the skin doesn't burn.)

  • Continue cooking chicken without basting (so it will get crisp) until wings are cooked through, about 10 minutes longer.

  • Transfer chicken to a large platter and let it rest for 5 minutes. Squeeze lime wedges over wings. Transfer marinade in saucepan to a small bowl. Serve warm marinade alongside chicken as a dipping sauce.

Recipe by Zakary Pelaccio,

Nutritional Content

4 servings (main), one serving contains: Calories (kcal) 620 Fat (g) 47 Saturated Fat (g) 18 Cholesterol (mg) 175 Carbohydrates (g) 5 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 43 Sodium (mg) 1080Reviews Section

Grilled Vietnamese Chicken Wings

These chicken wings are marinated overnight in a quick to prepare Vietnamese lemongrass marinade that is packed full of flavour, then grilled to perfection on the BBQ. You can also cook them in the oven, but I am partial to the charcoal flavours!

I may be overloading on Vietnamese dishes this week, having just shared Vietnamese Rice Paper Rolls a couple of days ago. But I’m not going to apologise because it’s one of my favourite cuisines and this dish epitomises what my blog is all about – sharing easy to make, amazing food from around the world.

The marinade for these wings is a classic base for many Vietnamese dishes and is a great balance of sweet, salty, spicy and tang that epitomises the food of this cuisine. Lemongrass is a herb that is commonly used in many Vietnamese dishes. It has a very unique smell, lemony but with a distinct earthiness and turns an otherwise ordinary marinade into something really special.

A great tip I learnt from a Vietnamese friend is to stock up on frozen lemongrass which you can get from large Asian grocery stores. I didn’t think that would be “acceptable” but apparently it is! This was a great tip I used for years when I had to make the trek to Asian grocery stores just to get lemongrass.

Nowadays lemongrass is sold in large grocery stores, and surprisingly good value too (for the Aussie readers, Harris Farms is my tip, usually about $1.00 a stalk).

Lemongrass is quite tough, so you need to either cut it into pieces large enough to pick out later after you have infused the marinade with the flavours, or finely chop it. Frozen lemongrass usually comes finely chopped which is fine to use for this recipe instead of the slices as per the recipe directions.

If you can’t find lemongrass, substituting with just lemon won’t do it I’m afraid. You simply won’t get the “Vietnamese” flavour in this without it, it will end up being more of a Thai flavour. If you don’t have lemongrass but still really want to try this, add the zest of 1 lime to the marinade and call it Thai Chicken Wings!

I cooked this on the outdoor grill because I really love the charcoal flavour. However, it can also be cooked in the oven so I’ve provided directions for both. A great summer grilling recipe to add to your rotation! – Nagi x

Get your Vietnamese fix!

Lemongrass Chicken – one of my favourite things to grill!

Southern Thai Tumeric Chicken (Grilled or Baked)

This Thai chicken is spectacular and possibly one of the easiest real South East Asian marinades. Hailing from the south of Thailand, it’s ridiculously simple, made with garlic, fish sauce, oyster sauce, cilantro/coriander, turmeric powder and brown sugar. That’s it.

There are two very popular types of Thai chicken. One is Gai Yang which I shared previously which has lemongrass in the marinade so it has an earthy lemon flavour that is so distinctly South East Asian. And this Southern Thai Chicken which is quite different because it has turmeric in it, and no lemongrass.

Thai Grilled Chicken (Gai Yang) is the other popular type of chicken in Thailand.

Lemongrass is a distinctly South East Asian herb which I absolutely love but does not make my standard weekly shop. Whereas this one is made with ingredients that I always have. Aside from cilantro/coriander, everything else is pantry staples. And because I cook so much Asian and Mexican food, coriander always makes it into my weekly basket.

I first tried this Southern Thai chicken at a night market in Bangkok. At the time, I didn’t even know what it was (my Thai is not that great….ie virtually non existent), I just knew it was a finger-licking’ lip smackin’ moment of bliss. I’m lucky I was with friends who were very patient as I became annoyingly persistent, trying to hunt it down again as we continued our exploration of Bangkok.

I never found it again in Bangkok. I was even making jokes about how there was a chicken conspiracy, depriving me of my fix that I needed. I Googled it when I got home, and I still couldn’t figure out what it was (and more importantly, where I could get more). Bearing in mind I knew nothing about what it was except it was a very tasty grilled chicken! I didn’t actually pick there was tumeric in it which would have made my search more successful.

And then, quite by chance, I stumbled across this Tumeric Chicken recipe on a site called Real Thai Recipes. As soon as I read it and saw the photo, my face broke out into a wide grin because I knew straight away that it was what I had. And the reason I never found it again in Bangkok is because it’s not common there, it’s a style of chicken from Southern Thailand.

It all made sense! There’s WASN’T a Thai Chicken conspiracy! No wonder I couldn’t find them on every street corner in Bangkok!

So I’m saving you the Googling and endless hunts through the night markets in the back streets of Bangkok. Here is a ripper of a chicken recipe which is a Southern Thai Chicken that you can grill/BBQ or bake. I really think you will enjoy it. It’s quite sweet, but there are savoury layers from the other ingredients. It’s one of those recipes that tastes like it has way more ingredients in it – my speciality! – Nagi x

Serve these on the side!

Crunchy Asian Slaw on the side – great all rounder Asian salad that goes with all Asian foods

Asian Sesame Dressing for any fresh salad or steamed vegetables

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Lemongrass Chicken Wings

I finally joined the Park Slope Co-op after two years of living in the neighborhood. And it's been kind of life-changing. Not because I'm suddenly exposed to organic and seasonal food, since I've been buying both for years, but because I no longer have to trek out to Chinatown for ingredients like lemongrass, curry leaves, etc. And having so much lemongrass close by has made me use regularly in the kitchen again, such as for making Vietnamese chicken curry and Thai lemongrass and ginger iced tea.

Earlier this week I decided to make lemongrass chicken wings. As some of you might have guessed by now, I love wings and will try to find any excuse to make them, whether it's for a summer cookout, mid-winter tiki party, Chinese-Caribbean party, or just reviving a homestyle Chinese dish that involves Coca-Cola.

The best way to extract full flavor from lemongrass, as I once learned from the ex-boyfriend of an old roommate who was a pastry chef, is to bruise the white ends of the lemongrass stalk with the blunt edge of your knife's knife before slicing. This releases the lemongrass flavor much better than simply chopping. The marinade for these wings is plenty flavorful, with fish sauce, lime juice, garlic, ginger, and shallots. To get some nice browning in the oven, I baste the wings with a honey and soy sauce mixture during the roasting.

Hope you enjoy the wings! And maybe, to have even easier access to lemongrass, I should try growing it in my own apartment.

Recipe Summary

  • 2 tablespoons canola oil
  • 2 tablespoons finely chopped lemongrass
  • 1 tablespoon lemon juice
  • 2 teaspoons soy sauce
  • 2 teaspoons light brown sugar
  • 2 teaspoons minced garlic
  • 1 teaspoon fish sauce
  • 1 ½ pounds chicken thighs, or more to taste, pounded to an even thickness

Mix canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce together in a mixing bowl until the sugar is dissolved add chicken and turn to coat in the marinade.

Marinate chicken in the refrigerator for 20 minutes to 1 hour.

Preheat grill for medium heat and lightly oil the grate.

Remove chicken thighs from the marinade and shake to remove excess marinade. Discard the remaining marinade.

Grill chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Lemongrass, Cilantro & Garlic Grilled Chicken Wings


  • 1 – 2 tbsp olive oil
  • 3 stalks lemongrass OR 3 tbsp lemon or lime zest (remove the outer layers of the lemongrass and chop up before putting into the food processor)
  • 1 cup cilantro sprigs
  • 8 garlic cloves, peeled
  • 1/2 tbsp turmeric
  • 1/2 tbsp sea salt
  • 1/2 tbsp pepper (or to taste)
  • 10 – 12 chicken wings- approximately 1.5 pounds (if making two pounds go ahead and double ingredients for marinade)


The making of the spice paste!

Combine olive oil, lemongrass/or zest, cilantro, garlic, turmeric, sea salt and pepper in the food processor and pulse until uniformly mixed- you are looking to make a seasoning “paste”. Next, reserve about 2 tbsp of the marinade to drizzle before serving. Marinate the chicken wings for 30 minutes before putting on the grill.

Prepare your grill for medium direct heat at 350 degrees. I used my Green Mountain Grill Pellet Smoker and set it for 375 degrees with the smoker holes wide open. Grill your wings, turning halfway during the process, for approximately 15-18 minutes OR until the internal temperature has reached 170 degrees with an internal read thermometer.

The Chicken wings on the Green Mountain Grill.

The Chicken wings on the Green Mountain Grill.

Once you’ve reached 170 degrees (I recommend using an internal read thermometer such as the thermapen to check internal temp), pull the wings off and drizzle with the remaining marinade. Prepare for out of this world flavor combination! Enjoy!


This recipe was developed in partnership with Green Mountain Grills. I only work with companies I use and recommend! You can read a full review of the Green Mountain Grill Pellet Smoker here.

Lemongrass Chicken Wings

  • Author: Hoohla
  • Category: Dinner
  • Cuisine: Malaysian


  • 2 lemongrass (white bits on the stalk only, chopped or blend with the other ingredients)
  • 2 tablespoons of fish sauce
  • 2 tablespoons of turmeric powder
  • 1 teaspoon of raw/brown sugar
  • 2 tablespoons of soya sauce
  • salt and pepper


  • Marinade the wings with the ingredients overnight in the fridge.
  • Bake the wings over 180 C degrees for 45 mins using the fan-forced setting.
  • Take the wings out and brush the sauce on the wings intermittently.

Keywords: Lemongrass Chicken Wings, Lemongrass, Chicken Wings

Grilled Turmeric and Lemongrass Chicken Wings - Recipes

You are viewing our recipes section. Navigate to the rest of the website from here or select from the top menu to keep searching for recipes.

The recipes shown can not be guaranteed to match all your search parameters. You must personally check the linked recipes against your requirements, particularly dietary requirements.

The recipes shown can not be guaranteed to match all your search parameters. There will be some errors in our database, occasional errors in the text of the recipe (on the external website) we actually link to and differences of opinion on what ingredients we should exclude in our allergen groups (see here). You must personally check any recipes against your requirements, particularly dietary requirements.


  1. In a mortar pound lemongrass, galangal, garlic, kaffir lime leaves to paste
  2. In a big bowl marinate the chicken with lemongrass paste and the rest of the ingredients with ¼ cup of water to it. It is best to marinate the chicken over night.
  3. If you use chicken legs don’t take out the skin is the best part of lemongrass grill chicken
  4. Grill the chicken on medium heat until it is done. Serve lemongrass chicken with pickle cucumber or Thai sweet and chili sauce and cooked rice.

Serve it with rice or bread.