If you’re ready to thrill your senses with flavors that leap off your plate, this Grilled Vietnamese Lemongrass Chicken Recipe is the dish you’ve been searching for! Succulent chicken thighs are marinated in a lively blend of fresh lemongrass, garlic, and zesty lime, then seared to smoky, golden perfection. Every bite offers an irresistible balance of savory, tangy, sweet, and aromatic notes, just like the street food stalls of Hanoi. Whether it’s the main attraction at a summer cookout or a quick weeknight dinner, this recipe brings a little taste of Vietnam right to your home kitchen.
Ingredients You’ll Need
The beauty of this dish lies in its simplicity—it’s all about infusing each ingredient’s distinct personality into every bite. Don’t be tempted to skip any component; together, they work culinary magic, creating that signature Vietnamese punch of flavor and vibrant color. Here’s what you’ll need, plus a quick tip for each!
- Chicken thighs: Opt for boneless, skinless for juicy, tender results that soak up all the marinade goodness.
- Lemongrass: Use the tender white part—finely minced, it offers a citrusy aroma that’s the heart of this dish.
- Garlic: Fresh cloves pack bold flavor and mellow sweetness once grilled.
- Shallot: Adds subtle sweetness and depth, rounding out the sharpness of the other aromatics.
- Fish sauce: A dash imparts that essential umami, briny depth that makes Vietnamese cuisine Main Course.
- Soy sauce: Lends a salty complexity—choose a gluten-free version if needed for dietary needs.
- Brown sugar: Just the right hint of sweetness to balance the zing and saltiness.
- Lime juice: A squeeze of freshness that brightens every bite.
- Vegetable oil: Helps conduct heat for evenly charred, juicy chicken.
- Black pepper: A subtle kick that lifts all the vibrant flavors.
How to Make Grilled Vietnamese Lemongrass Chicken Recipe
Step 1: Whisk Together the Aromatic Marinade
Grab a large mixing bowl and combine the lemongrass, minced garlic, finely chopped shallot, fish sauce, soy sauce, brown sugar, lime juice, vegetable oil, and black pepper. Whisk everything together until the sugar is mostly dissolved and the ingredients look perfectly blended. This fragrant mixture is the secret to infusing your chicken with zesty, citrusy, and savory character.
Step 2: Marinate the Chicken Thighs
Add the chicken thighs to your bowl of marinade, turning and tossing to coat each piece evenly. Take a moment to really massage the marinade in—this helps the flavors go beyond the surface. Cover the bowl with plastic wrap and refrigerate for a minimum of 2 hours. Overnight is even better, turning the chicken exceptionally flavorful and tender.
Step 3: Preheat Your Grill
When you’re ready to cook, fire up your grill or grill pan to medium-high heat. Let it get nice and hot; a properly heated grill will give you that irresistible char and caramelization on the outside of the chicken, locking in all the juiciness.
Step 4: Grill to Juicy, Smoky Perfection
Remove the chicken thighs from the marinade, letting any excess drip off. Place them directly onto the hot grill and cook for 4 to 6 minutes per side. Keep an eye on them—what you want is a golden, slightly smoky char, and the insides cooked through with an internal temperature of 165°F. Don’t rush this step; patience leads to perfect flavor and texture.
Step 5: Rest, Slice, and Serve
After grilling, give the chicken a 5-minute rest on a cutting board. This pause allows the juices to redistribute and ensures every bite is moist and satisfying. Slice or serve as whole thighs, and get ready for the compliments to roll in!
How to Serve Grilled Vietnamese Lemongrass Chicken Recipe
Garnishes
A finishing flourish goes a long way. Sprinkle the chicken with a riot of fresh herbs—think cilantro, mint, or Thai basil. Add a few slices of red chili for heat, and a generous handful of thinly sliced scallions for color and crunch. A scattering of finely chopped roasted peanuts can add delightful texture and nuttiness, making the dish feel truly special.
Side Dishes
This dish absolutely sings alongside a mound of fluffy steamed jasmine rice, soaking up all those beautiful juices. For an even more authentic Vietnamese meal, pair with crunchy pickled carrots and daikon, fresh cucumber slices, or a quick tangy salad of herbs and greens. If you need something extra to round out the meal, try spring rolls or stir-fried greens with garlic.
Creative Ways to Present
For a festive spin, serve your Grilled Vietnamese Lemongrass Chicken Recipe sliced and piled into rice bowls, over vermicelli noodles, or stuffed into a baguette for a homemade banh mi. Skewer the chicken before grilling for party-perfect kebabs, or lay the pieces atop a vibrant herb salad for a lighter presentation that wow your guests visually and with every bite.
Make Ahead and Storage
Storing Leftovers
Leftover Grilled Vietnamese Lemongrass Chicken Recipe keeps wonderfully in the fridge for up to three days. Store it in an airtight container to preserve all those bright, fragrant flavors. The marinated chicken even tastes better the next day as the seasonings continue to develop.
Freezing
If you want to save some for later, freeze the cooked chicken in a zip-top freezer bag or airtight container for up to two months. For best results, slice the chicken before freezing, so you can reheat portions as needed without drying it out.
Reheating
To reheat, gently warm the chicken in a skillet over medium-low heat with a splash of water or chicken broth to keep it moist. You can also use a microwave in short bursts, but cover the dish to retain juiciness. Avoid overcooking, as you want to preserve that lovely, tender texture.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work just fine in this Grilled Vietnamese Lemongrass Chicken Recipe. Keep in mind that breasts cook a bit faster and can dry out if overcooked, so aim for just-cooked, juicy centers and slice against the grain for tenderness.
What if I can’t find fresh lemongrass?
No worries! Substitute with one tablespoon of store-bought lemongrass paste for every three stalks of fresh lemongrass. It’s a convenient swap that still delivers that signature citrusy flavor in your Grilled Vietnamese Lemongrass Chicken Recipe.
Is this dish gluten-free?
Yes, just use a gluten-free soy sauce (often labeled as tamari) to make the recipe fully gluten-free. All the other ingredients in this Grilled Vietnamese Lemongrass Chicken Recipe are naturally gluten-free!
Can I bake this instead of grilling?
You can! Arrange the marinated chicken thighs on a baking rack over a sheet pan and roast at 425°F for around 20–25 minutes. Finish under the broiler for a few minutes to mimic that grilled char and smokiness.
How long should I marinate the chicken?
The longer, the better! While a 2-hour marinate gives solid flavor, overnight is where the magic happens, as the flavors will really soak in and tenderize the chicken. Don’t go beyond 24 hours or the texture may change.
Final Thoughts
This Grilled Vietnamese Lemongrass Chicken Recipe is the ultimate ticket to effortless dinnertime vibrance and restaurant-quality flavor at home. Every bite bursts with fresh, zesty, and savory excitement that’s sure to earn repeat requests from your family or guests. Fire up your grill and give this crowd-pleasing favorite a try—you won’t regret adding this gem to your regular recipe rotation!
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Grilled Vietnamese Lemongrass Chicken Recipe
- Total Time: 2 hours 22 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Grilled Vietnamese Lemongrass Chicken recipe is bursting with vibrant flavors from lemongrass, garlic, and a savory marinade. Perfect for a delicious and aromatic main course.
Ingredients
Ingredients:
- 1½ pounds boneless, skinless chicken thighs
- 3 stalks lemongrass (tender white parts only), finely minced
- 3 cloves garlic, minced
- 1 shallot, finely chopped
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil
- ½ teaspoon black pepper
Instructions
- Mix Marinade: In a large bowl, whisk together lemongrass, garlic, shallot, fish sauce, soy sauce, brown sugar, lime juice, oil, and black pepper.
- Marinate Chicken: Add chicken thighs to the marinade, coat evenly, cover, and refrigerate for at least 2 hours or overnight.
- Preheat Grill: Heat grill to medium-high.
- Grill Chicken: Remove chicken from marinade, grill 4-6 minutes per side until charred and internal temperature reaches 165°F.
- Rest and Serve: Let chicken rest for 5 minutes before slicing. Serve with rice, herbs, and pickled vegetables.
Notes
- If lemongrass stalks are unavailable, use 1 tablespoon lemongrass paste. Recipe can also be made with chicken breasts or skewered chicken.
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 chicken thigh portion
- Calories: 310
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 140mg
