Grilled Vietnamese Lemongrass Chicken Recipe
Smoky, savory, and utterly irresistible, Grilled Vietnamese Lemongrass Chicken is the kind of dish that always leaves you licking your fingers and planning the next time you’ll make it. Bursting with fragrant lemongrass, garlic, fish sauce, and just the right touch of sweetness from brown sugar, this recipe nails that legendary harmony of flavors Vietnamese cuisine Main Course. Whether you’re looking to jazz up a weeknight dinner or impress friends at your next cookout, this vibrant grilled chicken delivers big punchy flavors with minimal fuss.
Ingredients You’ll Need
What truly makes Grilled Vietnamese Lemongrass Chicken unforgettable is its simple yet punchy line-up of ingredients. Each element plays a starring role in delivering the depth and brightness that defines the dish, from the zippy citrus notes of lemongrass to the satisfying umami of fish sauce. Here’s what you’ll need and why each ingredient matters:
- Chicken Thighs: Juicy, tender, and perfect for grilling, thighs soak up all the marinade flavor best.
- Lemongrass: Provides those signature citrusy, floral notes; paste works well if you can’t find fresh stalks.
- Garlic: Adds an earthy warmth and depth, enhancing the overall aroma of the marinade.
- Shallots: They bring subtle sweetness and rounded, almost buttery notes to the chicken.
- Fish Sauce: This classic Vietnamese ingredient packs incredible savory umami flavor into every bite.
- Soy Sauce: Balances the saltiness while lending a lovely depth and a kiss of color.
- Brown Sugar: Just a spoonful helps to balance all the savory, salty flavors, and encourages a gorgeous caramelized char on the grill.
- Vegetable Oil: Keeps the chicken moist and helps the marinade cling to every piece.
- Black Pepper: A little heat! Cracked black pepper rounds out the flavor profile.
- Lime Juice: Adds tang and brightness, which brings the marinade together and wakes up the final dish.
- Optional Cilantro & Lime Wedges: These make for a fresh and lively garnish, perfect for serving.
How to Make Grilled Vietnamese Lemongrass Chicken
Step 1: Prepare the Marinade
Grab a large mixing bowl (or even better, a sturdy zip-top bag if you want easy clean-up). Finely mince the lemongrass, garlic, and shallots. Add them all into the bowl along with fish sauce, soy sauce, brown sugar, vegetable oil, black pepper, and lime juice. Give everything a good mix to make sure the flavors are beautifully blended.
Step 2: Marinate the Chicken
Add the chicken thighs to your bowl or bag, making sure every piece is thoroughly coated in that aromatic marinade. Cover and let it rest in the fridge for at least 2 hours, but if you can manage overnight, do it! The extra marinating time lets all those bold flavors sink deep into the chicken, making each bite absolutely unforgettable.
Step 3: Preheat the Grill
When you’re ready to cook, heat up your grill or grill pan to medium-high. Give the grates a light coating of oil to prevent sticking. You want the grill hot enough to sear the chicken and lock in those smoky notes, but not so hot that the sugar in the marinade burns.
Step 4: Grill to Perfection
Remove the chicken thighs from the marinade, letting any excess drip off, and arrange them on the preheated grill. Grill each side for 5 to 7 minutes, or until the chicken is cooked through, juicy, and has those irresistible charred edges. If you’re not sure, a quick poke with a meat thermometer should register 165°F at the thickest part.
Step 5: Rest and Serve
Let the chicken rest for a few minutes after grilling—this helps preserve all those precious juices inside. Slice the chicken as desired and get ready for a flavor explosion. Garnish with chopped cilantro and lime wedges for an extra fresh kick.
How to Serve Grilled Vietnamese Lemongrass Chicken
Garnishes
The finishing touch matters: a handful of chopped cilantro is the classic topping, but don’t forget juicy lime wedges for a final burst of tanginess. For extra visual appeal and even more flavor, scatter on some thinly sliced scallions or mild red chili if you like a little heat.
Side Dishes
Steamed jasmine rice is the traditional base for Grilled Vietnamese Lemongrass Chicken, soaking up all the marinade’s incredible juices. Crunchy pickled vegetables or a simple cucumber salad lend a refreshing crispness. If you’re craving something more substantial, tuck the chicken into a toasty baguette for a banh mi-inspired treat!
Creative Ways to Present
Try slicing the chicken and arranging it atop a rice noodle salad with tons of fresh herbs, bean sprouts, and a drizzle of nuoc cham. Or serve pieces skewered, tapas-style, at your next summer party. However you style it, this dish brings vibrant color to the table and makes any meal feel festive.
Make Ahead and Storage
Storing Leftovers
Once cooled, any leftover Grilled Vietnamese Lemongrass Chicken should be placed in an airtight container and kept in the fridge. It’ll stay fresh and punchy for up to three days, making it perfect for tossing into salads or quick weeknight meals.
Freezing
If you’d like to save some for another time, simply transfer the cooked (or even uncooked, marinated) chicken into freezer-safe bags. Label and freeze for up to two months. The fragrant lemongrass flavor actually holds up beautifully through freezing, so you can enjoy the dish with almost zero effort later on.
Reheating
For the best results, reheat the chicken gently on the stovetop or in the oven, covered with foil to prevent it from drying out. A quick pass on a grill pan also revives the original char and crisp edges. Microwaving works in a pinch, but keep it to short bursts to retain juiciness.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While thighs tend to be juicier and more forgiving on the grill, chicken breasts work well too. Just keep an eye on the cook time so they don’t dry out, and consider pounding them thinner for even grilling.
How spicy is Grilled Vietnamese Lemongrass Chicken?
Traditionally, this dish is not spicy on its own since the basic marinade doesn’t include chilis. However, you can always add chili flakes or serve fresh sliced chilies on the side if you like it with a kick.
What if I can’t find fresh lemongrass?
No worries! Lemongrass paste is a fantastic substitute and a real time-saver, offering all the zesty flavor you’d expect. You can find it in most Asian grocery stores or the international aisle of many supermarkets.
Can I bake the chicken instead of grilling?
Definitely. If you don’t have a grill, you can lay the marinated chicken on a baking sheet and bake in a hot oven (about 425°F) for roughly 20-25 minutes, or until cooked through. Broil at the end for a bit of charred flavor.
How long should I marinate the chicken for best flavor?
At least two hours will infuse the chicken with plenty of flavor, but overnight marinating is where the magic really happens. The longer time allows the lemongrass and aromatics to fully permeate the meat.
Final Thoughts
If you haven’t tried making Grilled Vietnamese Lemongrass Chicken at home yet, this is your invitation to take the plunge! The marinade is a breeze to put together, the flavors never fail to impress, and there’s nothing quite like the aroma of lemongrass drifting from a hot grill. Gather your ingredients, fire it up, and let this Vietnamese favorite become a cherished staple at your table.
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Grilled Vietnamese Lemongrass Chicken Recipe
- Total Time: 2 hours 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Grilled Vietnamese Lemongrass Chicken recipe is a flavorful and aromatic dish that’s perfect for a summer barbecue or a weeknight meal. The marinade infuses the chicken with the vibrant flavors of lemongrass, garlic, and fish sauce, creating a dish that is both tangy and savory.
Ingredients
Chicken Marinade:
- 2 pounds boneless, skinless chicken thighs
- 3 stalks lemongrass, trimmed and minced (or 3 tablespoons lemongrass paste)
- 4 cloves garlic, minced
- 2 shallots, finely chopped
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- 1/2 teaspoon black pepper
- 1 tablespoon lime juice
Serving:
- Optional: chopped cilantro and lime wedges for serving
Instructions
- Prepare the Marinade: In a large bowl or resealable bag, combine lemongrass, garlic, shallots, fish sauce, soy sauce, brown sugar, vegetable oil, black pepper, and lime juice.
- Marinate the Chicken: Add chicken thighs to the marinade, toss until coated, cover, and refrigerate for at least 2 hours or overnight.
- Grill the Chicken: Preheat grill, grill chicken for 5-7 minutes per side until cooked through with a char.
- Serve: Let the chicken rest before slicing. Serve with rice, pickled vegetables, or in a banh mi-style sandwich.
Notes
- You can use chicken breasts instead of thighs, but thighs stay juicier when grilled.
- Lemongrass paste is a great substitute if fresh lemongrass is unavailable.
- Prep Time: 15 minutes (plus 2+ hours marinating)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 4g
- Sodium: 690mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 33g
- Cholesterol: 150mg
