Grilled Vietnamese Chicken Lemongrass (Printable)
Tender grilled chicken infused with aromatic lemongrass, garlic, and savory fish sauce for an authentic Vietnamese main course.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken thighs (about 1.3 pounds)
→ Marinade
02 - 2 tablespoons fish sauce
03 - 2 tablespoons soy sauce (use gluten-free if needed)
04 - 1 tablespoon light brown sugar
05 - 2 tablespoons lemongrass, finely minced (white part only)
06 - 3 garlic cloves, finely minced
07 - 1 small shallot, finely minced
08 - 1 tablespoon vegetable oil
09 - 1 teaspoon ground black pepper
10 - 1 red chili, deseeded and finely chopped (optional)
→ Garnishes (optional)
11 - Fresh cilantro, chopped
12 - Lime wedges
13 - Sliced cucumber
# Directions:
01 - In a large bowl, whisk together fish sauce, soy sauce, brown sugar, minced lemongrass, garlic, shallot, vegetable oil, black pepper, and chili (if using) until the sugar dissolves completely.
02 - Add chicken thighs to the bowl and turn to coat thoroughly with the marinade. Cover and refrigerate for at least 1 hour, or up to overnight for deeper flavor penetration.
03 - Prepare a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
04 - Remove chicken from the marinade, allowing excess to drip off. Grill for 6–7 minutes per side until cooked through with appealing char marks. The internal temperature should reach 165°F.
05 - Transfer grilled chicken to a serving plate and let rest for 5 minutes to redistribute juices. Slice if desired and serve garnished with cilantro, lime wedges, and cucumber.
# Expert Suggestions:
01 -
- The marinade comes together in minutes but transforms ordinary chicken into something extraordinary
- It hits all those Vietnamese restaurant flavors sweet, salty, aromatic, and fresh
02 -
- Overnight marinating makes a huge difference in flavor penetration
- Dont crowd the grill or the chicken will steam instead of char
03 -
- Pound the lemongrass with a mortar and pestle before mincing
- Let the chicken come to room temperature for 20 minutes before grilling