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
Scale
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
