Get ready for a culinary adventure with this Vietnamese Lemongrass Chicken! Tender, juicy, and bursting with citrusy flavor, this dish is surprisingly easy to prepare. Perfect for a quick weeknight meal or a gathering with friends, it features a marinade that’s so good you might just want to bottle it up.

Whether grilled to perfection or pan-fried, this dish cooks in under 15 minutes. Serve it over rice, toss it into a salad, or wrap it in lettuce for a fresh, light meal. Trust us—you’re going to love this recipe!

Key Ingredients

• Chicken Thighs: Boneless, skinless thighs are preferred for their juiciness, but feel free to use breasts or any cut you like.
• Lemongrass: Only use the tender white part of the stalk for the best flavor. It’s typically found in the refrigerated produce section. Lemongrass paste works as a good shortcut too!
• Garlic: Minced finely to mix well into the marinade and infuse lovely flavor.
• Shallot: Opt for shallots instead of regular onions for a sweeter, milder taste that complements the lemongrass.
• Fish Sauce: While it may have a strong aroma, its umami kick is unmatched. You can replace it with soy sauce, but it won’t have quite the same authentic flavor.
• Soy Sauce: Low-sodium is ideal for more control over saltiness.
• Brown Sugar: A touch of this sweetener goes a long way, helping the chicken caramelize beautifully when seared or grilled.
• Lime Juice: Fresh citrusy goodness added to the marinade and squeezed over the chicken just before serving gives a zesty finish.
• Sesame Oil: Adds a toasty aroma that pairs wonderfully with the lemongrass.
• Black Pepper & Sriracha: Adjust these to your taste levels; start small and add more for the heat you desire.

How to Make Lemongrass Chicken

Making Vietnamese Lemongrass Chicken is simpler than it seems! The key is a stellar marinade and cooking at high heat for a short time.

Instructions

1. Prepare the Marinade: Combine lemongrass, garlic, shallot, fish sauce, soy sauce, brown sugar, lime juice, sesame oil, black pepper, and sriracha in a bowl.
2. Marinate the Chicken: Place chicken in a ziplock bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours, or overnight for even better flavor.
3. Cook the Chicken: Grill or pan-fry the chicken for 5 to 6 minutes on each side until golden brown and fully cooked.
4. Rest and Serve: Allow the chicken to rest for 5 minutes before slicing. Serve it over jasmine rice with a side of nuoc cham (Vietnamese fish sauce) for dipping. Enjoy every bite!

Tips and Variations

If you want to mix things up a bit or simply make the process easier, check out these helpful tips!

• Trim the Lemongrass: Discard the tough outer layers and use only the tender white part inside. Using a food processor can help speed up prep time!
• Switch Up the Protein: This recipe can easily be adapted for pork, shrimp, or even tofu.
• Meal Prep: Leftovers can be stored in the fridge for up to 4 days without losing flavor.
• Add Ginger: Incorporate 1/2 teaspoon of ground ginger into the marinade for an aromatic twist.
• Spice it Up: For additional heat, toss in some thin slices of Thai red chiles or a pinch of red pepper flakes.
• Avoid Burnt Bits: Be sure to scoop out large pieces of lemongrass or garlic before cooking to prevent bitterness.
• Don’t Crowd the Pan: Cook in batches if needed, as crowding will result in steaming rather than searing.
• Grease Before Grilling: A light brush of oil on the chicken helps reduce sticking during grilling.

How to Serve Vietnamese Lemongrass Chicken

This versatile dish can shine in many forms! Here are some fun and tasty serving ideas.

• Over Rice or Vermicelli Noodles: Serve the chicken over jasmine rice or vermicelli for a classic, hearty meal.
• In a Banh Mi Sandwich: Stuff slices into a crispy baguette with pickled veggies and mayo for a crunchy, savory delight.
• Fresh Spring Rolls (Goi Cuon): Wrap the chicken in rice paper with vermicelli and veggies for a refreshing appetizer. Perfect with a dip!
• As a Salad Topper: Add warm, sliced chicken over a bed of greens and veggies for a satisfying salad.
• With Stir-Fries or Fried Rice: Got leftovers? Toss them into any stir-fry or fried rice for a quick, delicious meal.