Grilled Lemongrass Chicken
The coastal flavors here echo a dish Chef Josiah fell in love with on a surf trip to Fiji in the '90s, The chicken thighs are marinated in a vibrant blend of lemongrass, shallots, garlic, tamari soy, fish sauce, lime juice, and honey before being grilled until beautifully caramelized. The reserved marinade is simmered into a fragrant lemongrass sauce, served on the side along with green beans and rice.
Nutritional facts
Protein
39g
Carbs
59g
Calories
540kcal
Fat
18g
Ingredients
Chicken Thigh, Extra Virgin Olive Oil, Fish Sauce, Cilantro, Garlic, Honey, Corn Starch, Light Soy Sauce, Jasmine Rice, Kosher Salt, Green Beans, Shallot, Lime Juice, Lime, Lemongrass, Soy Sauce
Contains fish, cereals containing gluten, wheat, soybeans.
Reviews
3.9
Based on 7 reviews
So bland
Hope · 06/25/26
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About Josiah Citrin
Josiah Citrin is a culinary expert and veteran of Los Angeles’s gourmet dining scene, with over 35 years of experience. He is the chef and owner of Santa Monica’s highly acclaimed, two Michelin-starred Mélisse, one Michelin-starred Citrin, Charcoal Venice, and Augie’s on Main. He also co-owns the sibling restaurants Dear John’s and Dear Jane’s. Additionally, Citrin operates Openaire at the Line Hotel. His culinary philosophy, “In Pursuit of Excellence,” sets the standard for all his concepts, whether fine dining or casual.
Citrin discovered his passion for food through his family at an early age, growing up in Santa Monica and Venice with a mother who was a caterer, and a French grandmother who cooked family meals. Their knowledge, combined with his excitement for cooking and business, led him to pursue a culinary career. Citrin moved to Paris to explore his French heritage after graduating from Santa Monica High School, and worked for three years at fine Parisian restaurants Vivarois and La Poste, gaining an understanding of and respect for the rules of traditional French cooking.
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