Grilled Vietnamese Lemongrass Chicken Recipe
If you’re on the hunt for a crave-worthy main that balances smoky char, citrusy freshness, and heady aromatics, Grilled Vietnamese Lemongrass Chicken delivers all that and more! This dish brings together juicy, marinated chicken thighs kissed by the grill, a vibrant lemongrass marinade, and all the warmth and zest of classic Vietnamese street food in every bite. It’s an irresistible favorite that’s just as perfect for weeknight dinners as it is for hosting a crowd. Whip this up, and let your senses be transported straight to a bustling Hanoi night market—all from the comfort of your own backyard.
Ingredients You’ll Need
The beauty of Grilled Vietnamese Lemongrass Chicken lies in its simplicity: each ingredient is a powerhouse, working together to create those signature flavors. From the brightness of lemongrass to the salty, umami notes of fish sauce, every element plays a starring role in making this dish totally unforgettable.
- Chicken thighs: Choose boneless, skinless thighs for the juiciest, most flavorful results—they stand up beautifully to bold marinades and grilling.
- Fresh lemongrass (white part only, finely minced): Lemongrass is the heart and soul of this dish, lending its lemony aroma and a slightly floral, citrusy flavor.
- Garlic (minced): Essential for added depth and a savory backbone to the marinade.
- Shallot (minced): These mellow out the other aromatics with their natural sweetness.
- Fish sauce: Brings classic Vietnamese umami—don’t skip it, as it really anchors the flavor profile.
- Soy sauce: For a savory boost and just a hint of caramel-colored richness.
- Brown sugar: Adds a touch of sweetness that balances the tangy and salty notes, while also helping with caramelization on the grill.
- Vegetable oil: Keeps the chicken moist and helps the marinade cling to every nook and cranny.
- Ground black pepper: Adds warmth and a little bite to the marinade blend.
- Chili flakes (optional): For those who enjoy a gentle, lingering heat.
- Lime wedges and fresh herbs (for serving): Brightens up the finished dish and adds bursts of zesty freshness.
How to Make Grilled Vietnamese Lemongrass Chicken
Step 1: Prepare the Marinade
Start by making the fragrant marinade that’s the backbone of Grilled Vietnamese Lemongrass Chicken. In a large mixing bowl, combine the minced lemongrass, garlic, shallot, fish sauce, soy sauce, brown sugar, vegetable oil, black pepper, and a pinch of chili flakes (if you love a little kick). Whisk until everything is well blended—this is where those bold, aromatic flavors start to mingle!
Step 2: Marinate the Chicken
Add the chicken thighs to the bowl, making sure each piece is generously coated in the marinade. For best results, cover and let the chicken chill in the fridge for at least 2 hours. If you have the time (and the patience), marinate overnight—this gives the flavors a chance to deeply infuse every bite. It’s worth the wait, promise!
Step 3: Fire Up the Grill
Preheat your grill or grill pan to medium-high heat. This step is crucial for achieving those signature charred edges and juicy insides. Remove the chicken from the marinade, allowing any excess to drip off before placing on the grill. Grill for about 5 to 6 minutes each side, or until the chicken is beautifully charred and has reached an internal temperature of 165°F.
Step 4: Rest and Slice
Once off the grill, resist the urge to dive in immediately. Let the chicken rest for a few minutes—this helps the juices redistribute and keeps your Grilled Vietnamese Lemongrass Chicken as succulent as possible. Afterwards, slice the chicken into strips (or leave it whole if you prefer) and get ready to plate up!
Step 5: Serve and Enjoy
Dish up your steaming, aromatic chicken with a generous scoop of steamed rice, some crisp pickled veggies, and a handful of fresh herbs like cilantro or Thai basil. Just before serving, squeeze lime wedges over the top to really perk up all those flavors. Each forkful is an invitation to pure happiness!
How to Serve Grilled Vietnamese Lemongrass Chicken
Garnishes
The finishing touches truly elevate your Grilled Vietnamese Lemongrass Chicken from great to unforgettable. Pile on fresh cilantro, Thai basil, or mint for bursts of herbal brightness, and don’t forget the lime wedges—they add that necessary zing that pulls everything together. A sprinkle of thinly sliced chili or crispy shallots can offer another layer of texture and heat if you’re feeling extra fancy.
Side Dishes
Classic pairings include a bowl of fluffy jasmine rice and a side of pickled carrot and daikon for crunch and tang. You can’t go wrong with a simple cucumber salad, either—its coolness balances the smoky, savory chicken perfectly. For a light lunch, try wrapping the chicken and herbs in crisp lettuce leaves to create fresh, hand-held bites.
Creative Ways to Present
If you’re serving guests or just want to change things up, try arranging Grilled Vietnamese Lemongrass Chicken on a family-style platter surrounded by rice, pickled veg, and a rainbow of fresh herbs. Or, slice and layer the chicken into a banh mi baguette for a fusion sandwich. Skewer the marinated chicken before grilling for a summer barbecue-friendly version—perfect for parties!
Make Ahead and Storage
Storing Leftovers
Any leftover Grilled Vietnamese Lemongrass Chicken will stay moist and flavorful for up to 3 days in the fridge, sealed tightly in an airtight container. Leftovers are perfect for quick salads, noodle bowls, or spontaneous rice bowls throughout the week, so don’t hesitate to double the batch!
Freezing
To freeze, lay the fully cooled chicken pieces flat in a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. Grilled Vietnamese Lemongrass Chicken holds up beautifully in the freezer for up to two months. When you’re ready for that flavor bomb, thaw in the fridge overnight before reheating.
Reheating
The best way to reheat is gently—either in a covered skillet over low heat, with a splash of water to keep things juicy, or in the microwave with a damp paper towel draped over the top. Reheat just until the chicken is warmed through to prevent drying it out. Slice and toss with fresh herbs and lime juice before serving to revitalize the flavors.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs deliver maximum juiciness and flavor, chicken breasts work as a leaner substitute. Just keep an eye on grilling time, as breasts can dry out faster—pull them off the grill the moment they’re cooked through.
Is there a substitute if I can’t find fresh lemongrass?
Yes, if fresh lemongrass is unavailable, you can use about 1 tablespoon of lemongrass paste for a similar citrusy aroma. The flavor won’t be quite as vibrant as the real deal, but it’s still delicious and beats skipping it.
What’s the best way to make this gluten-free?
It’s super easy! Just swap regular soy sauce for a certified gluten-free tamari or coconut aminos. Both options preserve that umami-savory punch essential for Grilled Vietnamese Lemongrass Chicken.
Can I bake Grilled Vietnamese Lemongrass Chicken instead of grilling?
You sure can. Preheat your oven to 425°F, place the marinated chicken on a lined baking sheet, and roast for about 20-25 minutes, or until the internal temperature hits 165°F. For some char, finish under the broiler for a minute or two.
How long should I marinate the chicken for best flavor?
Aim for at least 2 hours, but if you can swing it, an overnight marinade makes the flavors much more intense and memorable. The longer marinating time truly turns Grilled Vietnamese Lemongrass Chicken into something special.
Final Thoughts
If you’re ready to up your grilling game and wow your tastebuds, give Grilled Vietnamese Lemongrass Chicken a try. Its unbeatable combo of zesty, savory, and smoky flavors is guaranteed to impress, whether you’re cooking for friends, family, or just yourself. Fire up the grill and treat yourself to a taste of Vietnam—no plane ticket necessary!
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Grilled Vietnamese Lemongrass Chicken Recipe
- Total Time: 27 minutes (plus marinating time)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Grilled Vietnamese Lemongrass Chicken recipe is bursting with vibrant flavors. Marinated in a fragrant blend of lemongrass, garlic, and soy sauce, the juicy chicken thighs are grilled to perfection, creating a deliciously charred exterior. Serve with steamed rice and pickled vegetables for an authentic Vietnamese meal.
Ingredients
Chicken:
- 1 1/2 pounds boneless, skinless chicken thighs
Lemongrass Marinade:
- 3 stalks fresh lemongrass (white part only, finely minced)
- 3 cloves garlic, minced
- 1 shallot, minced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon chili flakes (optional)
For Serving:
- Lime wedges
- Fresh herbs
Instructions
- Marinate the Chicken: In a bowl, combine lemongrass, garlic, shallot, fish sauce, soy sauce, brown sugar, oil, black pepper, and chili flakes. Add chicken thighs, coat well, cover, and refrigerate for at least 2 hours.
- Grill the Chicken: Preheat grill to medium-high. Grill chicken for 5–6 minutes per side until cooked through. Rest before slicing.
- Serve: Accompany with rice, pickled vegetables, herbs, and a squeeze of lime.
Notes
- If fresh lemongrass is unavailable, use 1 tablespoon lemongrass paste.
- Chicken breasts can be substituted, but thighs offer more flavor and tenderness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 310
- Sugar: 5g
- Sodium: 690mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 135mg
