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Barbecued lemongrass chicken with green mango salad

Australian Gourmet Traveller recipe for barbecued lemongrass chicken with green mango salad.

By Emma Knowles
  • 30 mins preparation
  • 20 mins cooking plus marinating
  • Serves 4
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Barbecued lemongrass chicken with green mango salad


  • 3 lemongrass stalks (white part only), coarsely chopped
  • 3 kaffir lime leaves, coarsely torn
  • 3 red shallots, coarsely chopped
  • 2 garlic cloves, coarsely chopped
  • 2 birdseye chillies, coarsely chopped, or to taste
  • 30 gm coconut sugar (see note) or light palm sugar, crushed
  • 2½ tbsp each fish sauce and soy sauce
  • Juice of 2 limes
  • 8 chicken thighs or Marylands, skin on, bone in, skin slashed
  • 1½ tbsp vegetable oil
Green mango salad
  • 2 birdseye chillies, coarsely chopped, or to taste
  • 1 garlic clove
  • 2 tbsp coconut sugar
  • 2 tbsp each fish sauce, lime juice and rice vinegar
  • 3 green mangoes, cut into julienne on a mandolin
  • 100 gm mixed cherry tomatoes
  • 2 red shallots, thinly sliced
  • ½ cup each (loosely packed) Thai basil, coriander and mint
  • To serve: fried shallots


  • 1
    Process lemongrass, kaffir lime leaves, shallot, garlic and chilli in a food processor until finely chopped. Add sugar, fish sauce, soy sauce and lime juice, and process to combine. Tip mixture into a zip-lock bag, add chicken thighs, seal and massage well through the bag to coat chicken. Marinate in the fridge for 1-2 hours or overnight for deeper flavour.
  • 2
    For green mango salad, pound chilli, garlic and coconut sugar with a mortar and pestle to a smooth paste. Add fish sauce, lime juice, vinegar and 2 tbsp warm water, then taste and adjust flavour as necessary (the dressing should taste hot, sour, sweet and salty). Transfer to a large bowl and pound julienned mango in a mortar and pestle to tenderise, then add to dressing. Crush tomatoes with a mortar and pestle, add to mango with shallots then, just before serving, add herbs, toss to combine and scatter with fried shallots.
  • 3
    Preheat a barbecue or char-grill pan over high heat. Drain chicken from marinade, drizzle with oil and barbecue, turning often, until browned and cooked through (15-20 minutes). Serve hot with green mango salad.


Note Coconut sugar is available from select delicatessens and health-food shops.