Description
This Grilled Vietnamese Lemongrass Chicken features tender, juicy chicken thighs marinated in a fragrant blend of lemongrass, fish sauce, soy sauce, and aromatic spices. Perfectly charred on the grill, it offers an authentic taste of Vietnamese cuisine that’s both flavorful and easy to prepare. Serve it with jasmine rice, vermicelli noodles, or fresh lettuce wraps for a complete meal.
Ingredients
Scale
Chicken and Marinade
- 1 ½ pounds boneless, skinless chicken thighs
- 3 tablespoons lemongrass (white part only, finely minced)
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- 4 garlic cloves (minced)
- 1 small shallot (minced)
- 1 teaspoon ground black pepper
- ½ teaspoon salt
Garnish
- Lime wedges
- Chopped cilantro
Instructions
- Prepare the Marinade: In a large bowl, combine the minced lemongrass, fish sauce, soy sauce, brown sugar, vegetable oil, minced garlic, shallot, ground black pepper, and salt. Stir well until the sugar is dissolved and the mixture is evenly blended to create a flavorful marinade.
- Marinate the Chicken: Add the boneless, skinless chicken thighs to the marinade. Toss the chicken thoroughly to ensure all pieces are well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, ideally overnight, to allow the flavors to deeply penetrate the meat.
- Preheat the Grill: About 15 minutes before cooking, preheat your grill to a medium-high heat setting, ensuring the grates are clean and lightly oiled to prevent sticking.
- Grill the Chicken: Remove the chicken thighs from the marinade, allowing any excess to drip off. Place the chicken on the hot grill and cook for 5 to 6 minutes per side, or until the internal temperature reaches 165°F (74°C) and the exterior is slightly charred and caramelized.
- Rest and Serve: Take the grilled chicken off the heat and let it rest for a few minutes to allow the juices to redistribute. Slice the chicken if desired and serve garnished with fresh lime wedges and chopped cilantro for added brightness and aroma.
Notes
- For best flavor, marinate the chicken overnight in the refrigerator.
- This dish pairs wonderfully with jasmine rice, vermicelli noodles, or crisp lettuce wraps.
- If you don’t have access to an outdoor grill, use a stovetop grill pan to achieve similar results.
