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Vietnamese Lemongrass Chicken

Savory Vietnamese Lemongrass Chicken for Easy Weeknight Dinners

This Vietnamese Lemongrass Chicken recipe offers juicy chicken thighs marinated with lemongrass and garlic, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Vietnamese
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 lb Boneless Chicken Thighs Can substitute with chicken breast or pork tenderloin.
  • 2 stalks Lemongrass Crushed and bruised for maximum flavor.
  • 4 cloves Garlic Fresh garlic provides the best taste.
  • 1 Shallot Can replace with yellow onion if needed.
  • 2 tbsp Fish Sauce Use soy sauce for vegetarian version.
  • 1 tbsp Dark Soy Sauce Regular soy sauce can be used for a lighter option.
  • 1 tbsp Sugar Consider honey as a healthier alternative.
  • 3 tbsp Water Omit for a thicker consistency.
For the Nuoc Cham Dipping Sauce
  • 1 clove Garlic Minced for the dipping sauce.
  • 2 tbsp Lime Juice Fresh lime is ideal.
  • 2 tbsp Hot Water Dissolves sugar for a smooth sauce.
  • 1 tbsp Fish Sauce Omit for a vegetarian version.
  • Chili Optional, for added spiciness.

Equipment

  • grill
  • Mixing Bowl
  • Meat thermometer

Method
 

Preparation
  1. Begin by finely chopping 4 cloves of garlic, 1 shallot, and 2 stalks of bruised lemongrass. In a large bowl, combine these ingredients with 2 tablespoons of fish sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of sugar, and 3 tablespoons of water. Stir well until the sugar dissolves.
  2. Take 1 pound of boneless chicken thighs and thoroughly coat them in the prepared marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  3. Preheat your grill to medium heat, around 350°F (175°C). Remove chicken from marinade and discard any remaining marinade.
  4. Place the marinated chicken thighs on the grill, skin side down, and cook for 2-3 minutes until golden brown. Flip and grill for another 5-8 minutes, or until the internal temperature reaches 165°F (75°C).
  5. Once grilled, remove from the grill and let it rest on a plate for about 5 minutes.
  6. In a small bowl, mix together 1 minced clove of garlic, 2 tablespoons of fresh lime juice, 2 tablespoons of hot water, and 1 tablespoon of fish sauce. Stir until sugar dissolves.
  7. Slice the rested chicken and serve alongside rice or vermicelli noodles, drizzled with nuoc cham sauce.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 12gProtein: 30gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 90mgSodium: 1000mgPotassium: 600mgFiber: 1gSugar: 4gVitamin A: 2IUVitamin C: 10mgCalcium: 2mgIron: 10mg

Notes

Aim for at least 2 hours in the marinade and remove garlic and shallots before grilling to avoid burning.

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