Grilled Vietnamese Chicken with Lemongrass (Printable)
Tender grilled chicken infused with aromatic Vietnamese lemongrass, garlic, and savory fish sauce marinade for a delicious main dish.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken thighs (about 1.3 lbs)
→ Marinade
02 - 2 tablespoons fish sauce
03 - 2 tablespoons soy sauce (use gluten-free if needed)
04 - 1 tablespoon light brown sugar
05 - 2 tablespoons lemongrass, finely minced (white part only)
06 - 3 garlic cloves, finely minced
07 - 1 small shallot, finely minced
08 - 1 tablespoon vegetable oil
09 - 1 teaspoon ground black pepper
10 - 1 red chili, deseeded and finely chopped (optional)
→ Garnishes (optional)
11 - Fresh cilantro, chopped
12 - Lime wedges
13 - Sliced cucumber
# How-To Steps:
01 - In a large bowl, combine fish sauce, soy sauce, brown sugar, lemongrass, garlic, shallot, vegetable oil, black pepper, and chili (if using). Whisk until sugar is dissolved.
02 - Add chicken thighs to the bowl and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, or up to overnight for optimal flavor penetration.
03 - Preheat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
04 - Take chicken from the marinade and allow excess liquid to drip off. Discard used marinade.
05 - Place chicken on the grill and cook for 6–7 minutes per side, or until cooked through with nice char marks. Internal temperature should reach 165°F.
06 - Transfer grilled chicken to a plate and let rest for 5 minutes. Slice if desired and serve with chopped cilantro, lime wedges, and sliced cucumber.
# Expert Tips:
01 -
- The marinade creates incredibly juicy meat with a caramelized exterior that tastes like you spent hours on it
- Everything comes together in under 30 minutes of active cooking but tastes restaurant special
02 -
- Dont skip the resting period, cutting immediately will let all those flavorful juices run out onto your cutting board instead of staying in the meat
- Pat the chicken lightly before grilling if the marinade is very thick, this helps achieve better charring instead of steaming
03 -
- Freeze your lemongrass stalks if you buy in bulk, they grate easily from frozen and last for months
- Double the marinade and use half for a quick sauce for rice or noodles, just simmer it for 5 minutes to cook through