Grilled Vietnamese Chicken Lemongrass (Printable)
Tender grilled chicken infused with aromatic Vietnamese flavors—lemongrass, garlic, and fish sauce create a vibrant and juicy main dish.
# What You'll 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
# How to Make It:
01 - In a large bowl, combine fish sauce, soy sauce, brown sugar, lemongrass, garlic, shallot, vegetable oil, black pepper, and chili if using. Whisk until sugar is dissolved.
02 - Add chicken thighs to the bowl and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, or up to overnight for deeper flavor penetration.
03 - Preheat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
04 - Take chicken out of the marinade and let excess drip off. Reserve remaining marinade for basting if desired.
05 - Grill chicken for 6–7 minutes per side until cooked through with nice char marks. Internal temperature should reach 165°F.
06 - Transfer grilled chicken to a plate and let rest for 5 minutes to redistribute juices. Slice if desired and serve with chopped cilantro, lime wedges, and sliced cucumber.
# Expert Hacks:
01 -
- The marinade works its magic in just one hour, but overnight marinating makes the chicken impossibly tender and flavorful throughout every bite.
- Everything gets prepped in one bowl ahead of time, so when it comes to cooking you just need to fire up the grill and let those beautiful char marks happen.
02 -
- Patting the chicken semi-dry before grilling helps the marinade caramelize rather than steam, so shake off the excess liquid but do not rinse the meat.
- Lemongrass can be tough and fibrous, so mince it as finely as possible or pulse it in a food processor to avoid unpleasant stringy bits in your final dish.
03 -
- Pound the chicken thighs to an even thickness before marinating to ensure they cook at the same rate and you do not end up with overcooked edges and undercooked centers.
- Make extra of the marinade (without the chicken) and simmer it down in a small saucepan while the chicken grills, creating an incredible glaze to brush over the meat right before serving.