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
Scale
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
