Vietnamese Lemongrass Chicken

Grilled Vietnamese Lemongrass Chicken transforms simple chicken thighs into something extraordinary through the magic of a fragrant, savory-sweet marinade. This beloved Vietnamese dish infuses tender chicken with the bright, citrusy essence of lemongrass balanced perfectly with umami-rich fish sauce, aromatic garlic, and a touch of sweetness. As the chicken sizzles on the grill, the sugars caramelize to create irresistible charred edges while the meat stays remarkably juicy inside. The result is a brilliantly flavorful chicken with the perfect balance of sweet, savory, and aromatic notes that will transport your taste buds straight to the vibrant streets of Vietnam.

I made this lemongrass chicken for a backyard gathering last weekend, and my neighbor who lived in Vietnam for two years said it was the most authentic version she's had since returning to the States! The smell alone as it cooked on the grill had everyone gathering around to see what that incredible aroma was. Even my picky nephew, who normally sticks to plain chicken, devoured two pieces and asked for more.

Ingredients

• Chicken thighs: The ideal cut for this dish due to their higher fat content, which helps the meat stay juicy and tender during grilling. Boneless thighs cook quickly and evenly while absorbing the marinade beautifully. Their rich flavor stands up perfectly to the bold aromatics in the marinade without getting lost or overwhelmed.
• Lemongrass: The star ingredient that gives this dish its distinctive fragrance and subtle citrus notes. This aromatic grass provides a unique lemon-floral flavor that cannot be replicated by any substitute. Fresh lemongrass stalks yield the most vibrant flavor, though frozen pre-chopped lemongrass works well too when fresh isn't available.
• Garlic: Provides essential aromatic depth that permeates the chicken. Fresh garlic cloves create a robust foundation of flavor that transforms the marinade from simple to complex. The slight pungency mellows during cooking while leaving behind its distinctive savory essence.
• Shallots: Offer a milder, sweeter onion flavor compared to regular onions, adding aromatic complexity without overwhelming the other flavors. Their subtle sweetness complements the lemongrass perfectly. When finely minced, they practically melt into the marinade, infusing the chicken with their delicate flavor.
• Fish sauce: The crucial umami component that gives this dish its authentic Vietnamese character. This fermented condiment adds incredible depth and savory notes that can't be achieved with salt alone. Its distinct flavor might seem strong on its own, but it mellows beautifully during cooking while enhancing all the other ingredients.
• Soy sauce: Adds color and additional savory depth to complement the fish sauce. Dark soy sauce or mushroom soy sauce creates a beautiful caramelized color when grilled. The combination of fish sauce and soy sauce provides the perfect savory foundation for the aromatics to shine.
• Sugar: Balances the saltiness from the fish and soy sauces while helping create those delicious caramelized edges during grilling. The sweetness doesn't make the dish taste sweet but rather creates harmony among all the flavor components. It also aids in browning, giving the chicken its signature char marks.

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Step-by-Step Instructions

Step 1:

Prepare the lemongrass properly - Start with fresh lemongrass stalks, removing the tough outer layer and trimming away the dry, woody top portion and the hard root end. You want to use only the pale, tender bottom third of the stalk—about 4-5 inches from the base. Using a sharp knife, slice this portion very thinly into rings, then finely mince these slices until they're as small as possible. Lemongrass is fibrous, so the finer you chop it, the better it will release its oils and flavors into the marinade. If using a food processor, pulse the lemongrass first before adding other ingredients to ensure it breaks down properly. You'll need about 3 tablespoons of finely minced lemongrass for this recipe.

Step 2:

Create the aromatic base - Peel 4-5 cloves of garlic and 2-3 medium shallots. Finely mince both by hand, or for a smoother marinade, add them to the food processor with the minced lemongrass and pulse until everything is finely chopped. The garlic and shallots will release their aromatic oils more readily than the tougher lemongrass, so be careful not to over-process if using a machine. The mixture should be very fine but still have some texture—not a smooth paste. These aromatics form the flavor foundation of the dish, so taking time with this step is well worth the effort.

Step 3:

Mix the perfect marinade - In a large bowl, combine 3 tablespoons fish sauce, 1 tablespoon dark soy sauce, 2 tablespoons sugar, and 2 tablespoons water with your prepared lemongrass, garlic, and shallot mixture. Stir until the sugar dissolves completely. This balance of ingredients creates the signature Vietnamese flavor profile—savory from the fish sauce, depth from the soy sauce, brightness from the lemongrass, and sweetness from the sugar to round everything out. The water helps the marinade penetrate the meat more effectively while tempering the strong flavors slightly.

Step 4:

Marinate thoroughly - Add 1.5-2 pounds of boneless chicken thighs to the marinade bowl, turning each piece to ensure it's completely coated. Using your hands (with gloves if preferred), massage the marinade into the chicken, pushing some of the aromatic bits into any natural crevices in the meat. Cover the bowl with plastic wrap and let it marinate for at least 30 minutes at room temperature if you're short on time, but preferably refrigerate overnight for 24 hours. The longer marinating time allows the flavors to fully penetrate the meat, especially the lemongrass which needs time to release its oils and fragrance.

Step 5:

Prepare for grilling - When you're ready to cook, remove the chicken from the refrigerator about 30 minutes before grilling to let it come to room temperature, which helps it cook more evenly. Before placing the chicken on the grill, use your fingers or the back of a spoon to gently scrape off most of the solid aromatics from the surface of the meat. This crucial step prevents burning, as the minced lemongrass, garlic, and shallots would char quickly over direct heat. The flavor has already penetrated the meat, so you won't lose any taste. Drizzle a little vegetable or avocado oil over the chicken and rub it lightly to coat each piece, which will prevent sticking to the grill.

Step 6:

Master the grilling technique - Preheat your grill to medium heat, not high. This is important because the sugar in the marinade can burn easily. Clean and oil the grates well. Place the chicken on the grill, starting with the skin side down (or what was the skin side if using skinless thighs). Grill with the lid up for about 2-3 minutes until you get nice char marks, then flip the chicken. After flipping, close the lid and continue cooking for 5-8 minutes. The closed lid helps the chicken cook through evenly without drying out. For boneless chicken thighs about ¼ inch thick, the total cooking time should be approximately 12-15 minutes. If using thicker or bone-in pieces, adjust the time accordingly.

Step 7:

Check for doneness and rest - The chicken is done when it reaches an internal temperature of 165°F (74°C) at the thickest part, or when the juices run clear when pierced. If you want additional charring but the chicken is already cooked through, flip it skin-side down again for just a minute to intensify the grill marks. Once done, transfer the chicken to a clean plate and let it rest for 5 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring each bite is moist and flavorful.

Step 8:

Slice and serve with style - After resting, slice the chicken thighs against the grain into strips about ½-inch thick. This makes the chicken easier to eat and allows more surface area for any dipping sauce. Serve immediately while still warm, arranging the slices on a plate with fresh cucumber slices and tomato wedges for a traditional presentation. For an authentic experience, pair with nuoc cham (Vietnamese dipping sauce) on the side, which adds another layer of flavor with its sweet, sour, and slightly spicy profile. Garnish with fresh cilantro leaves or sliced green onions for a pop of color and fresh flavor.

The Art of Lemongrass Preparation

Lemongrass is the defining ingredient in this dish, but it can be intimidating if you're not familiar with it. This tall, stalky herb has a tough, woody texture but contains incredible citrusy essential oils that create that distinctive Vietnamese flavor profile. When shopping for lemongrass, look for firm stalks with a light yellow color at the base that gradually transitions to green at the top. Avoid any stalks with brown, dried outer leaves.

The real secret to extracting maximum flavor is proper preparation: only the bottom 4-5 inches contain the tender, flavorful portion we want. After removing the tough outer layer, the finer you can mince the lemongrass, the better. If you find yourself making Vietnamese cuisine regularly, consider freezing extra prepared lemongrass in small portions – it freezes beautifully for up to 8 months and can be used directly from frozen in marinades. This simple preparation step elevates your dish from good to authentic, as properly prepared lemongrass releases those essential oils that cannot be replicated by any substitute.

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Serving Suggestions: Beyond Rice

While traditionally served with steamed rice or vermicelli noodles, this versatile lemongrass chicken can be the star of many different meals. Here are some creative ways to enjoy it beyond the basic plate:

• For a light lunch, slice the chicken and wrap it in lettuce leaves with fresh herbs, vermicelli noodles, and a drizzle of nuoc cham sauce for a refreshing lettuce wrap.
• Transform it into a Vietnamese-inspired banh mi sandwich by stuffing a crusty baguette with sliced lemongrass chicken, pickled carrots and daikon, cucumber slices, cilantro, and a spread of mayonnaise and pâté.
• Create a fusion rice bowl by serving the chicken over coconut rice with stir-fried vegetables, topped with a fried egg and a drizzle of sriracha for a hearty, satisfying meal.
• Add protein to any salad by topping fresh greens with sliced lemongrass chicken, mango, avocado, and a simple lime dressing for a healthy, flavorful lunch option.
• For party appetizers, slice the chicken into smaller pieces and serve on skewers with a small bowl of nuoc cham for dipping – perfect for guests to enjoy while mingling.

The complex flavors of this chicken complement many different accompaniments, making it a versatile protein to keep in your weekly rotation without ever getting bored.

Make-Ahead and Storage Tips

This lemongrass chicken recipe works beautifully for meal prep or make-ahead cooking. The marinade actually improves with time, making this an ideal prepare-ahead dish. You can marinate the chicken for up to 24 hours in the refrigerator, which not only saves time on cooking day but also results in more flavorful meat.

After cooking, the chicken stores well in the refrigerator for 3-4 days in an airtight container. For the best texture when reheating, warm it gently in a covered skillet with a splash of water to create steam, which prevents the chicken from drying out. Alternatively, you can microwave at 70% power with a damp paper towel covering the chicken.

The grilled lemongrass chicken also freezes well for up to 2 months. Slice it before freezing for quicker thawing and more versatile use in future meals. When properly stored and reheated, the chicken maintains its juicy texture and bold flavors, making it perfect for busy weeknight meals or lunch prep.

I learned the hard way about the importance of removing those bits of lemongrass before grilling! The first time I made this, I left them all on and ended up with chicken that had overly charred spots wherever the lemongrass pieces were. Now I make sure to gently scrape them off, and the result is beautifully caramelized chicken without any bitter burnt flavors.

This Vietnamese Lemongrass Chicken has become my go-to recipe for both weeknight dinners and entertaining. There's something magical about the combination of fragrant lemongrass, savory fish sauce, and sweet caramelization that transforms simple chicken thighs into something truly special. I love that it's versatile enough to serve in so many different ways – over rice for a traditional meal, in lettuce wraps for a lighter option, or even in sandwiches for lunch the next day. The bright, aromatic flavors transport me straight to Vietnam, even when I'm just in my backyard with the grill fired up. When friends ask for the recipe after trying it for the first time, I always tell them the same thing: don't skip the marinating time, and serve it with nuoc cham sauce – these two simple steps make all the difference between a good chicken dish and an unforgettable one.

Frequently Asked Questions

→ Can I make this dish ahead of time?

Yes, you can marinate the chicken up to 24 hours in advance for even better flavor. You can also grill the chicken ahead of time and reheat it gently before serving.

→ What can I substitute for fish sauce?

While fish sauce provides an authentic flavor, you can substitute with soy sauce plus a touch of lime juice. The flavor profile will be different but still delicious.

→ How can I tell when the chicken is fully cooked?

The chicken should reach an internal temperature of 165°F (74°C). For boneless thighs, they should feel firm but still juicy, and the juices should run clear when pierced.

→ Can I cook this in the oven instead of grilling?

Yes, you can bake it at 400°F (200°C) for about 20-25 minutes, then broil for 2-3 minutes at the end to get some char on the surface.

→ What sides go well with Vietnamese lemongrass chicken?

Traditional sides include vermicelli noodles, steamed rice, fresh herbs like mint and cilantro, sliced cucumbers, and pickled vegetables. It's also delicious in bánh mì sandwiches.