If you’re craving a dish that bursts with vibrant, fresh flavors while being incredibly satisfying, then this Grilled Vietnamese Lemongrass Chicken Recipe is your new best friend. With tender boneless chicken thighs marinated in a fragrant blend of lemongrass, garlic, fish sauce, honey, and lime, each bite is a perfect harmony of sweet, savory, and tangy notes. The grilling adds a smoky char that elevates the experience, making it a standout meal for any occasion—whether a weeknight dinner or a weekend cookout. Trust me, once you try this recipe, it’s going to become a beloved classic in your kitchen.
Ingredients You’ll Need
The magic of this Grilled Vietnamese Lemongrass Chicken Recipe lies in its simplicity. Each ingredient plays a crucial role, from the earthy lemongrass that lends a citrusy aroma to the honey that balances the bold savory elements. These ingredients are easy to find but combine to create layers of taste and texture that feel anything but ordinary.
- 8 boneless chicken thighs: Perfectly tender and juicy, these soak up the marinade beautifully.
- 1 stalk lemongrass (approx. 3 and 1/2 tablespoons): The star flavor that’s fresh, bright, and aromatic—don’t skip this!
- 3 cloves garlic, minced: Adds a pungent depth and warmth that enhances the savory profile.
- 2 tablespoons fish sauce: A salty, umami powerhouse essential to Vietnamese cooking.
- 1 tablespoon soy sauce: Brings a rich, slightly sweet soy flavor that deepens the marinade.
- 1 tablespoon honey: Adds just the right touch of sweetness to balance the tang and salt.
- 1 tablespoon lime juice: Brightens and lifts the entire dish with a zesty punch.
- 1 tablespoon vegetable oil: Helps the marinade coat the chicken and keeps it moist during grilling.
- 1/2 teaspoon ground black pepper: Adds a subtle kick and warmth.
- 1/4 teaspoon salt: Enhances all the flavors, so they sing in perfect harmony.
How to Make Grilled Vietnamese Lemongrass Chicken Recipe
Step 1: Prepare the Lemongrass
The first step to unlocking the signature flavor of this Grilled Vietnamese Lemongrass Chicken Recipe is preparing the lemongrass. Slice off the root end and peel away the tough outer layers until you’re left with the tender core. Finely chop it into tiny pieces, then give it a good smash with the side of your knife—that releases the essential oils and intensifies the fragrance that will perfume your chicken.
Step 2: Make the Marinade
Next, mix together the minced lemongrass, fragrant garlic, fish sauce, soy sauce, honey, lime juice, vegetable oil, black pepper, and salt. This combination is what infuses the chicken with those bold Southeast Asian flavors, balancing sweet, salty, tangy, and aromatic all at once. Take a moment to marvel at how simple ingredients come together into something so flavorful.
Step 3: Marinate the Chicken
Place your boneless chicken thighs in a bowl or zip-top bag and pour the marinade over them, making sure every piece is fully coated. Cover and pop it into the refrigerator for at least one hour to allow those complex flavors to soak in. If you can, leave it overnight—your future self will thank you for the intensified taste.
Step 4: Preheat the Grill
Before you start cooking, preheat your grill to medium-high heat. This ensures the chicken gets a beautiful char on the outside while remaining juicy inside, locking in that fantastic marinade-infused flavor.
Step 5: Grill the Chicken
Place the marinated chicken thighs directly on the grill, cooking each side for 5 to 7 minutes. Watch as the edges char and darken—it’s a sure sign that your Grilled Vietnamese Lemongrass Chicken Recipe is nearing perfection. Be cautious not to overcook; you want that tender juiciness safeguarded inside.
Step 6: Rest and Serve
Once grilled, remove the chicken from the heat and let it rest for a few minutes. This simple step allows the juices to redistribute, which means every bite will be moist and bursting with flavor when you finally dig in.
How to Serve Grilled Vietnamese Lemongrass Chicken Recipe
Garnishes
Fresh garnishes like chopped cilantro, thinly sliced green onions, or a sprinkle of toasted sesame seeds enhance this dish with bursts of color and extra texture. Don’t overlook a wedge of lime on the side—just a quick squeeze elevates the flavors brilliantly.
Side Dishes
For a complete meal, serve this grilled chicken alongside steamed jasmine rice or fluffy coconut rice to soak up every bit of marinade-dripped goodness. Alternatively, wrap the chicken in crisp lettuce leaves and add pickled vegetables for a fresh, crunchy contrast.
Creative Ways to Present
Take your presentation up a notch by laying the grilled chicken over a bed of vermicelli noodles topped with shredded carrots and fresh herbs. Drizzle with some nuoc cham (Vietnamese dipping sauce) for an authentic experience that’s as beautiful as it is delicious.
Make Ahead and Storage
Storing Leftovers
Store any leftover grilled lemongrass chicken in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it a perfect option for quick meals or snacks throughout the week.
Freezing
If you want to keep it longer, the cooked chicken freezes well. Wrap it tightly or place in a freezer-safe container for up to 2 months. Just be sure to thaw it overnight in the fridge for best texture and flavor.
Reheating
To reheat, gently warm the chicken in a skillet over medium heat or use your oven at 350°F (175°C) until heated through. Avoid the microwave if you want to maintain that lovely grilled texture and juiciness.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work fine but can be a bit drier than thighs. Marinate well and keep an eye on grilling time to avoid overcooking.
How long should I marinate the chicken for maximum flavor?
While one hour is enough to infuse flavor, marinating overnight elevates the taste even more, allowing the lemongrass and other ingredients to deeply penetrate the meat.
Can I cook this recipe indoors if I don’t have a grill?
Yes! You can use a grill pan or broil the chicken in your oven. Just watch carefully to get that nice char without drying out the meat.
Is there a vegetarian alternative for the marinade?
Definitely! Swap the chicken for firm tofu or tempeh and replace the fish sauce with soy sauce or tamari for a plant-based version full of flavor.
What can I use as a dipping sauce?
Nuoc cham, a traditional Vietnamese dipping sauce made with fish sauce, lime juice, sugar, garlic, and chili, pairs perfectly. You can also try a simple mix of soy sauce and lime with a dash of chili for a quick dip.
Final Thoughts
I truly hope you’ll give this Grilled Vietnamese Lemongrass Chicken Recipe a try soon. It’s one of those dishes that’s simple to make yet impressively flavorful, bringing a little sunshine and zest to your table. Whether you’re cooking for family, friends, or just treating yourself, it’s guaranteed to delight and keep you coming back for more.
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Grilled Vietnamese Lemongrass Chicken Recipe
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
Description
This Grilled Vietnamese Lemongrass Chicken recipe features tender boneless chicken thighs marinated in a fragrant mixture of lemongrass, garlic, fish sauce, and a blend of savory and sweet elements. Grilled to perfection over medium-high heat, the chicken boasts a charred exterior and juicy interior, making it a flavorful and authentic dish perfect for serving with steamed rice or fresh lettuce wraps.
Ingredients
Chicken
- 8 boneless chicken thighs
Lemongrass Chicken Marinade
- 1 stalk lemongrass (approx. 3 and 1/2 tablespoons, finely chopped)
- 3 cloves garlic, minced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
Instructions
- Prepare the lemongrass: Cut off the root end, remove the tough outer layers of the lemongrass stalk, then finely chop the remaining tender part into small pieces. Smash it lightly with the side of a knife to release its essential oils and enhance flavor.
- Make the marinade: In a mixing bowl, combine the minced lemongrass, garlic, fish sauce, soy sauce, honey, lime juice, vegetable oil, ground black pepper, and salt. Mix thoroughly to create a well-balanced marinade with sweet, savory, and tangy notes.
- Marinate the chicken: Add the boneless chicken thighs to the bowl with the marinade, ensuring each piece is fully coated with the mixture for maximum flavor infusion.
- Refrigerate: Cover the bowl with plastic wrap and refrigerate the chicken for at least 1 hour. For deeper flavors, marinate overnight, allowing the lemongrass and seasonings to tenderize the meat and develop rich aroma.
- Preheat the grill: Heat your grill to medium-high, ensuring the grates are clean and lightly oiled to prevent sticking. This heat level will provide a nice char while cooking the chicken evenly.
- Grill the chicken: Place the marinated chicken thighs on the hot grill and cook for 5-7 minutes per side. Grill until the exterior is charred and caramelized and the internal temperature reaches 165°F (75°C), indicating the chicken is fully cooked and juicy.
- Rest the chicken: Remove the grilled chicken from the heat and let it rest for a few minutes. This helps the juices redistribute inside the meat, enhancing tenderness.
- Serve: Serve the grilled lemongrass chicken hot with steamed rice or wrapped in fresh lettuce leaves for a traditional and delicious Vietnamese experience.
Notes
- For best results, marinate the chicken overnight to deepen the lemongrass flavor.
- Use fresh lemongrass for optimal fragrance and authentic taste.
- Adjust honey and lime juice to taste for preferred sweetness or acidity.
- Ensure the grill is properly preheated and oiled to prevent sticking.
- Let chicken rest after grilling to maintain juiciness.
- This dish pairs excellently with steamed jasmine rice, fresh herbs, and pickled vegetables.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Vietnamese
