Description
Vietnamese lemongrass chicken is tender, juicy chicken marinated in a fragrant blend of lemongrass, garlic, fish sauce, and spices, then grilled or pan-seared to perfection. Perfect for weeknight dinners, family gatherings, or meal prep. Easily made gluten-free or vegan.
Ingredients
For the Marinade:
– 2 stalks fresh lemongrass (white parts only, finely minced)
– 3 garlic cloves, minced
– 2 tbsp shallots, finely chopped
– 2 tbsp fish sauce
– 1 tbsp soy sauce (or tamari for gluten-free)
– 1 tbsp brown sugar or palm sugar
– 1 tbsp lime juice
– 1 tsp sesame oil
– ½ tsp freshly ground black pepper
– 1–2 tsp sriracha or chili paste (optional, for heat)
For the Chicken:
– 1½ lbs boneless, skinless chicken thighs
– 1 tbsp vegetable oil (for cooking)
For Garnish:
– Fresh cilantro, chopped
– Lime wedges
Optional Sides:
– Steamed jasmine rice
– Vermicelli noodles
– Nuoc cham (Vietnamese dipping sauce)
Instructions
- In a bowl, whisk together minced lemongrass, garlic, shallots, fish sauce, soy sauce, brown sugar, lime juice, sesame oil, black pepper, and sriracha (if using).
- Place chicken thighs in a large zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring every piece is coated. Seal or cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
- Remove chicken from the marinade and scrape off large pieces of lemongrass and garlic. Discard excess marinade.
- Heat vegetable oil in a large skillet over medium-high heat. Alternatively, preheat a grill to medium heat.
- Add chicken to the skillet or grill and cook for 5–6 minutes per side, or until golden brown and cooked through (internal temperature of 165°F / 74°C). Avoid overcrowding the pan to ensure proper searing.
- Let the chicken rest for 5 minutes before slicing.
- Serve over steamed jasmine rice or vermicelli noodles, garnished with fresh cilantro and lime wedges. Pair with nuoc cham for dipping if desired.
Notes
– Use fresh lemongrass: dried lemongrass can be substituted, but fresh provides better aroma and flavor.
– Marinate overnight for deeper flavor penetration.
– Gluten-free option: Use tamari instead of soy sauce and verify that fish sauce is gluten-free (most are).
– Vegan option: Substitute chicken with tofu or tempeh; adjust cooking time as needed.
– Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Freeze cooked chicken for longer storage; thaw overnight in the fridge and reheat gently with a splash of broth or water to retain moisture.
– Serving suggestions: Pair with cucumber salad, pickled vegetables, or fresh herbs for a complete Vietnamese-inspired meal.
- Prep Time: 15 minutes (+ 2 hours marinating)
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling or Pan-Searing
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving (about 1 chicken thigh + marinade)
- Calories: ~280
- Sugar: 6g
- Sodium: 850mg (varies with fish sauce and soy sauce)
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 95mg