Vietnamese Lemongrass Chicken Recipe
If you’ve ever wished your chicken dinners could deliver restaurant-quality flavor with minimal effort, this Vietnamese Lemongrass Chicken is about to become your go-to. Imagine tender slices of juicy chicken, marinated to perfection in aromatic lemongrass, garlic, lime, and just the right balance of sweet and salty from fish sauce and brown sugar. A few fresh herbs on top, and you’ve got something that tastes just as vibrant as it looks—an irresistible centerpiece for any meal, any night of the week.
Ingredients You’ll Need
What I love most about this recipe is how a handful of simple but essential ingredients create such a symphony of flavors. Each one plays a role: some bring brightness, others depth, and a few lend that unmistakable fragrance that defines Vietnamese Lemongrass Chicken.
- Chicken thighs: Stay juicy and tender even at high heat, perfect for soaking up the bold marinade.
- Lemongrass (3 stalks, white parts only, finely minced): Provides the signature citrusy fragrance and flavor that makes this dish truly special.
- Garlic (3 cloves, minced): Infuses savory goodness into every bite.
- Fish sauce (2 tablespoons): Delivers umami depth and an essential salty note; don’t skip it!
- Soy sauce (1 tablespoon): Rounds out the saltiness with a touch of earthiness.
- Brown sugar (1 tablespoon): Helps caramelize the chicken and balances richer flavors.
- Vegetable oil (1 tablespoon): Ensures even cooking and helps the marinade cling to the chicken.
- Freshly ground black pepper (1/2 teaspoon): Lends gentle heat and a peppery aroma.
- Shallot (1 small, thinly sliced): Adds a mild, sweet onion flavor to the marinade.
- Lime juice (1 tablespoon): Brightens everything up and adds a lovely zing right at the end.
- Green onions (2, chopped): For garnish, they add crunch and fresh color.
- Fresh cilantro: Another garnish that brings herby fragrance and completes the dish.
How to Make Vietnamese Lemongrass Chicken
Step 1: Mix Up the Flavorful Marinade
Start by grabbing a large mixing bowl—something big enough to comfortably toss your chicken in. Combine those beautifully minced lemongrass stalks, garlic, fish sauce, soy sauce, brown sugar, vegetable oil, black pepper, and fresh lime juice. Give it all a quick stir so everything melds together. That mixture right here is where all the magic starts for your Vietnamese Lemongrass Chicken!
Step 2: Marinate the Chicken
Slice your boneless, skinless chicken thighs into thin, even pieces so they soak up flavor on all sides. Toss the chicken and sliced shallots into the marinade, turning and mixing until each piece is fully coated. Pop the bowl in the refrigerator for at least 30 minutes (1 hour is better if you can wait)—this step infuses the chicken deeply and promises every bite is delicious.
Step 3: Get Cooking—Grill or Sear!
Heat a large skillet or grill pan over medium-high heat. Working in batches, lay the marinated chicken in a single layer, letting the pieces sizzle as soon as they hit the pan. Cook 4-5 minutes per side until the chicken is cooked through, lightly golden, and slightly caramelized around the edges. You want those glorious browned bits for maximum flavor. Don’t overcrowd the pan—give each slice some breathing room for a better sear.
Step 4: Garnish and Finish
Once all the chicken is cooked, transfer it to a serving plate. Sprinkle with the chopped green onions and plenty of fresh cilantro. The pops of green are more than just a garnish—they bring a burst of freshness that completes the flavor story of Vietnamese Lemongrass Chicken.
How to Serve Vietnamese Lemongrass Chicken
Garnishes
Add a generous sprinkle of chopped green onions and fresh cilantro just before serving. For those who like a little extra heat, tuck in some sliced fresh chili or a scatter of chili flakes. The more color, the better—it’s visually inviting and adds extra layers of flavor.
Side Dishes
Vietnamese Lemongrass Chicken truly shines with a side of warm, fluffy jasmine rice to soak up all those savory juices. Pair it with a plate of crisp cucumber slices, pickled carrots, or steamed bok choy for freshness and balance. If you’re feeling ambitious, a classic Vietnamese herb salad is a knockout choice.
Creative Ways to Present
Impress your guests by serving the chicken family-style on a large platter surrounded by rice and fresh vegetables, or thread the marinated chicken onto skewers for a party-friendly twist. For a lighter touch, pile slices over a bowl of vermicelli noodles with a drizzle of nuoc cham and plenty of vibrant herbs.
Make Ahead and Storage
Storing Leftovers
Leftover Vietnamese Lemongrass Chicken keeps brilliantly in the refrigerator for up to three days. Store it in a tightly sealed container to keep the flavors locked in and prevent any stray fridge odors from sneaking in!
Freezing
If you want to prep ahead, freeze the uncooked marinated chicken in a zip-top bag for up to two months. Simply thaw overnight in the fridge before cooking. Cooked leftovers freeze well too; just cool them completely and transfer to a freezer-safe container.
Reheating
To reheat, warm the chicken gently in a skillet over low heat with a splash of water to keep things moist. Microwave works in a pinch, but a quick sauté brings back the best texture. Refresh with extra green onions and cilantro before serving.
FAQs
What does lemongrass add to this dish?
Lemongrass gives the chicken its bright, citrusy aroma and flavor, which makes Vietnamese Lemongrass Chicken unmistakable and so addictive—it’s the secret behind that restaurant-style zing!
Can I substitute chicken breasts for thighs?
Absolutely! Chicken breasts work just fine, though thighs will always be juicier and more tender. Slice breasts thinly and don’t overcook them to keep things moist.
Is Vietnamese Lemongrass Chicken spicy?
As written, it has a gentle warmth from black pepper, but it’s not spicy. If you want heat, add fresh chilies or some chili flakes to the marinade or as garnish.
Can I bake this instead of grilling?
Yes! Spread the marinated chicken on a lined baking sheet and roast at 425°F (220°C) for 15-18 minutes until cooked through and slightly charred. Broil for the last minute or two for even more caramelization.
How can I make this gluten-free?
Vietnamese Lemongrass Chicken is naturally gluten-free if you use gluten-free soy sauce (like tamari). Double-check your fish sauce, but most brands are also gluten-free.
Final Thoughts
I’m always amazed how quickly Vietnamese Lemongrass Chicken brings sunshine and excitement to my dinner table. Whether you make it for a quick weeknight meal or a festive family spread, every bite bursts with flavor, freshness, and a little adventure. Trust me—one taste and you’ll wonder how you ever lived without it.
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Vietnamese Lemongrass Chicken Recipe
- Total Time: 30 minutes plus marinating
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Vietnamese Lemongrass Chicken recipe is bursting with flavor from the aromatic lemongrass, garlic, and a blend of savory sauces. The marinated chicken is grilled to perfection, resulting in tender, caramelized pieces that are perfect served over steamed rice.
Ingredients
Chicken Marinade:
- 1 1/2 pounds boneless, skinless chicken thighs, thinly sliced
- 3 stalks lemongrass, white parts only, finely minced
- 3 cloves garlic, minced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- 1/2 teaspoon freshly ground black pepper
- 1 small shallot, thinly sliced
- 1 tablespoon lime juice
Additional:
- 2 green onions, chopped
- Fresh cilantro for garnish
Instructions
- Marinate the Chicken: In a large bowl, combine lemongrass, garlic, fish sauce, soy sauce, brown sugar, vegetable oil, black pepper, and lime juice. Add chicken and shallots, coat evenly. Marinate for at least 30 minutes.
- Cook the Chicken: Cook marinated chicken in batches in a skillet or grill pan over medium-high heat for 4-5 minutes per side until fully cooked and caramelized.
- Serve: Garnish with green onions and cilantro. Serve with rice and vegetables.
Notes
- For extra heat, add sliced fresh chili or chili flakes to the marinade.
- Substitute chicken thighs with chicken breast if preferred.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling or stovetop
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 85mg
