Lemongrass chicken usually means a marinade: fish sauce, lime, garlic, sugar, a food processor, and at least an hour of waiting. This version skips all of it. Montagé Sukhothai is already infused with lemongrass, galangal, and ginger, with real roasted coconut pieces folded into every jar — so you season, sear, and get an easy dinner on the table in about 20 minutes. No fresh lemongrass to chop, no marinade to plan around.

Lemongrass Chicken Recipe

A one-pan dinner built around Montagé Sukhothai — a fleur de sel infused with galangal, ginger, roasted coconut, and fresh lemongrass. It stands in for the fish sauce, aromatics, and sugar a traditional marinade would ask for, so the ingredient list stays short on purpose.

Ingredients

• 4 boneless, skinless chicken thighs (or 2 large chicken breasts, halved lengthwise)
• 2 teaspoons Montagé Sukhothai, plus more to taste
• 2 tablespoons butter or coconut oil
• Freshly cracked black pepper (optional)

Instructions

1. Pat the chicken dry and season both sides generously with Montagé Sukhothai and black pepper. Let it sit at room temperature for 10 minutes — that short rest lets the salt start drawing out and reabsorbing moisture, the same principle behind any good dry brine.
2. Melt the butter in a skillet over medium-high heat.
3. Sear the chicken 4–5 minutes per side, until golden and cooked through to 165°F.
4. Rest for 3 minutes, then slice and serve.

Why One Salt Replaces the Marinade

A classic lemongrass chicken marinade is really just trying to layer four things onto the meat: an aromatic (lemongrass, galangal, or ginger), something savory (fish sauce or soy), something sweet, and salt to season it evenly. Montagé Sukhothai combines all of it in one jar — roasted coconut pieces for sweetness and texture, galangal and ginger for warmth, lemongrass already infused throughout for the bright citrusy lift — so a single pinch does the job a bowl of marinade would otherwise do, with nothing left to chop or measure. We cover the broader logic of seasoning instead of marinating in our guide to cooking with salt.

It's also the only salt in the Montagé collection made with coconut in two forms — slow-roasted pieces for texture and flavor, and a natural oil that keeps the crystals free-flowing without synthetic anti-caking agents.

What to Serve It With

Keep it simple: steamed jasmine rice soaks up the pan drippings well. For something brighter, a quick mango salad echoes the same Southeast Asian flavor profile. Sukhothai is also worth keeping on hand beyond this dish — it's built for grilled shrimp, fish tacos, coconut curry, and stir-fry.

4 More Easy Dinner Ideas With the Same Jar

One jar of Sukhothai covers more than this one recipe. A few easy dinner ideas that reuse the same pinch of salt across the week:

• Lemongrass coconut chicken and rice. After searing, stir 1 1/2 cups jasmine rice and 2 cups chicken broth into the pan; nestle the chicken back on top, cover, and simmer 18–20 minutes for an easy one-pan chicken and rice dinner.
• Thai chicken salad. Shred leftover chicken and toss with shredded cabbage, carrots, cilantro, crushed peanuts, and a lime-fish sauce dressing for a quick Thai chicken salad that needs no reheating.
• Coconut lemongrass chicken soup. Simmer shredded chicken in a can of coconut milk and 2 cups chicken broth for 10 minutes; season with Sukhothai to taste for a five-minute coconut chicken soup.
• Shrimp swap. Sukhothai works just as well on shrimp — season and sear 2–3 minutes per side for the same flavor in half the cook time, ready for rice bowls or lettuce wraps.

Common Questions

Do I need fresh lemongrass if I'm already using Sukhothai salt?
No — that's the point. Sukhothai is already infused with lemongrass and packed with real roasted coconut pieces, so there's nothing extra to chop or buy. This recipe is intentionally fresh-lemongrass-free to keep it as easy as possible.

Can I use chicken breasts instead of thighs?
Yes. Breasts cook a little faster and dry out more easily, so pull them at 165°F and don't crowd the pan — thighs are more forgiving if you're new to the recipe.

What can I substitute for Montagé Sukhothai?
A mix of fine sea salt, grated fresh ginger, and a pinch of brown sugar gets you part of the way there, but you'll lose the galangal and roasted coconut notes that make this dish distinct.

Can I make this with shrimp or tofu instead of chicken?
Yes — Sukhothai is built for exactly that. Shrimp needs 2–3 minutes per side; pressed, sliced tofu takes about the same time as the chicken.

The Takeaway

Lemongrass chicken doesn't have to start with a shopping list and an hour of marinating. Season generously with an infused finishing salt and sear — dinner's ready before the rice finishes steaming. And the same jar gets you three more easy dinners this week.