Description
Vietnamese Lemongrass Chicken is bold, fragrant, and unbelievably easy. Chicken thighs soak in a lemongrass-garlic marinade with fish sauce, lime, and a touch of brown sugar, then cook up caramelized and juicy on the grill, stovetop, or in the oven.
Ingredients
2 lb boneless, skinless chicken thighs
2 stalks lemongrass (tender inner part), finely minced (or 2 tbsp lemongrass paste)
4 cloves garlic, minced
1 shallot, finely minced (or 1/4 small onion)
3 tbsp fish sauce
1 tbsp soy sauce or tamari (optional)
2 tbsp brown sugar (or palm sugar)
2 tbsp fresh lime juice (or rice vinegar)
2 tbsp neutral oil (avocado/vegetable/canola)
1 tsp black pepper
1–2 Thai chilies, sliced (optional) or 1/4–1/2 tsp chili flakes
Lime wedges + fresh herbs for serving (optional)
Instructions
1. Prep the lemongrass: Peel off tough outer layers and mince the tender inner core very finely (almost paste).
2. Make the marinade: In a bowl, mix lemongrass, garlic, shallot, fish sauce, brown sugar, lime juice, oil, pepper, and optional soy/tamari.
3. Marinate: Add chicken and toss to coat well. Cover and refrigerate at least 30 minutes (4–12 hours for best flavor).
4. Cook (choose one):
5. • Grill: Preheat to medium-high, oil grates. Grill 5–7 minutes per side until charred and cooked through.
6. • Stovetop: Heat a skillet over medium-high with a little oil. Cook 5–7 minutes per side (lower heat if sugar starts to burn).
7. • Oven/Broiler: Bake at 425°F / 220°C for 18–22 minutes, then broil 1–3 minutes for charred edges.
8. Check doneness: Cook to 165°F / 74°C internal temperature.
9. Rest & serve: Rest 5 minutes, slice, and serve with rice/noodles, crunchy veg, herbs, and lime.
Notes
Lemongrass tip: Only use the tender inner part—outer layers are woody.
Browning tip: Sugar helps caramelize, but it can burn—reduce heat if the pan gets too dark.
Best cut: Thighs stay juicy and are forgiving; if using breasts, slice into thin cutlets and cook quickly.
Extra saucy option: After cooking, splash 1 tbsp water into the hot skillet and scrape up browned bits—drizzle over sliced chicken.
Storage: Refrigerate cooked chicken 3–4 days. Freeze raw chicken in marinade up to 3 months; thaw overnight in the fridge.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: 🍗 Chicken Dinner
- Method: Grilling / Skillet / Baking
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 30g
- Cholesterol: 160mg