Learn How to Make Chef Seng’s Grilled Lemongrass Chicken


Chef Seng Luangrath is a champion for her native Laotian cuisine, which is why she pioneered the Lao Food Movement in 2017. It’s an organization dedicated to promoting this distinct fare and supporting the chefs who craft it. Chef Seng is an expert in this field—she’s a two-time semi-finalist for the James Beard Award, and the head chef at Padaek—which happens to be a five-minute drive from Falls Green—as well as Thip Khao in D.C.

To spread her love for Laotian food, she’s partnered with Falls Green to host this virtual cooking class for our current and prospective residents, stationed within the newly refreshed outdoor courtyard and grilling area at Falls Green. Chef Seng keeps it local and sources all of her ingredients from Eden Center, which is also nearby. Just press play on the video above to learn how to make her simple lemongrass chicken on the grill.

Chef Seng’s Grilled Lemongrass Chicken


  • 2 Pounds Boneless Chicken Thighs 
  • 4 Tablespoons Frozen, Chopped Lemongrass
  • 4 Tablespoons Chakoah Coconut Milk
  • 2 Tablespoons Soybean Oil  
  • 1 Tablespoon Golden Boy Fish Sauce 
  • (can substitute for Soy Sauce or Tamari) 
  • 2 Tablespoons ABC Sweet Soy Sauce 
  • 1 Teaspoon Salt, Kosher
  • ½ Tablespoon Granulated Sugar
  • 1 Teaspoon Garlic Powder 
  • 1 Teaspoon Ground Black Pepper (white pepper works too!) 
  • 1 teaspoon Javin Yellow Curry Powder


  • Trim off fat from boneless chicken thighs and reserve in the refrigerator. 
  • Mix all of the remaining ingredients together in a medium-sized mixing bowl 
  • Add your chicken thighs to the bowl and massage the marinade and chicken together. Cover and refrigerate for at least 2 hours. For best results, marinate for up to 24 hours. 

Grill & Serve 

  • Start your grill and heat to 350. Place chicken thighs directly onto the grates and grill on each side for 7 to 8 min until charred and the internal temperature is 165F. 
  • Slice and serve.