Vietnamese Lemongrass Chicken Recipe tastes bright, garlicky, and a little sweet with caramelized edges and a citrusy lemongrass kick. It suits weeknight cooks and grill lovers, and you can get dinner on the table in about 45 minutes, including a quick 20 to 30 minute marinade. I make this when I crave big flavor with minimal fuss.
Why You Should Try This Vietnamese Lemongrass Chicken Recipe
Vietnamese Lemongrass Chicken Recipe gives you huge flavor with simple pantry staples and a short marinade. Lemongrass, fish sauce, lime, and a touch of sugar team up for savory-sweet magic that plays well with rice, noodles, or salad bowls. You can pan sear, grill, or roast it without stress. The aroma alone might invite your neighbors over, so keep extra rice handy.
Ingredients You’ll Need
- Chicken: 2 pounds boneless, skinless chicken thighs. Use breasts if you prefer leaner meat, and pound them to even thickness for quick, juicy results.
- Lemongrass: 3 thick stalks, tender white parts minced very fine. Shortcut: 3 tablespoons lemongrass paste or frozen chopped lemongrass. Gourmet Garden and Mekhala both work well.
- Garlic: 4 cloves, minced. Use jarred minced garlic in a pinch.
- Shallot: 1 small, minced. Red onion works if you need a swap.
- Fish sauce: 3 tablespoons. I like Red Boat 40N for clean flavor; Three Crabs brings a rounder, slightly sweeter note.
- Soy sauce or tamari: 1 tablespoon for depth. Coconut aminos also works and tastes slightly sweeter.
- Brown sugar or palm sugar: 2 tablespoons. Honey works if that is what you have.
- Lime: zest of 1 lime and 1 tablespoon juice. Lemon works, but lime tastes more classic.
- Neutral oil: 2 tablespoons, plus more for the pan. Use avocado, canola, or peanut oil.
- Black pepper: 1 teaspoon, freshly ground. White pepper also tastes great here.
- Optional boosters: 1 to 2 Thai chiles or 1 teaspoon red pepper flakes for heat, 1 teaspoon grated ginger for extra zip, 1/2 teaspoon ground turmeric for golden color.
- Garnishes: chopped cilantro, scallions, and lime wedges.
- Quick nuoc cham sauce (optional but awesome): 3 tablespoons fish sauce, 3 tablespoons fresh lime juice, 3 tablespoons warm water, 1 to 2 tablespoons sugar, 1 clove garlic minced, sliced chili.
Equipment
- Chef’s knife and cutting board, or a mini food processor.
- Mortar and pestle if you have one, it releases more lemongrass oils.
- Mixing bowl or zip-top bag for marinating.
- Cast iron skillet or grill pan, or an outdoor grill.
- Sheet pan and wire rack for oven option.
- Tongs and an instant-read thermometer.
How to Make Vietnamese Lemongrass Chicken Recipe
Step 1: Prep the lemongrass
Trim off the woody tops and root ends, peel the tough outer layers, and use only the pale inner stalk. Mince it very fine, or pulse it in a mini processor with the garlic and shallot. Aim for a rough paste so it clings to the chicken.
Step 2: Mix the marinade
In a bowl, combine lemongrass, garlic, shallot, fish sauce, soy or tamari, brown sugar, lime zest, lime juice, oil, and pepper. Stir until the sugar dissolves. Add chiles, ginger, or turmeric if you want extra kick and color.
Step 3: Marinate the chicken
Add chicken and coat every piece well. Marinate 20 to 30 minutes at room temp, or up to 24 hours in the fridge. If you marinate overnight, cover tightly and pull the chicken out 20 minutes before cooking so it cooks evenly.
Step 4: Boil the leftover marinade for glaze
Pour leftover marinade into a small saucepan and bring it to a lively simmer for 2 minutes. Reduce it until syrupy and glossy. You will brush this on during the last minute of cooking.
Step 5: Stovetop sear
Heat a film of oil in a heavy skillet over medium-high until hot. Lay the chicken in a single layer and let it sear without moving until the edges look caramelized, about 4 to 5 minutes. Flip and cook 3 to 5 minutes more, then lower heat to medium and cook until the thickest part hits 165 F. Brush with the boiled glaze during the final minute and let the sugars sizzle.
Step 6: Grill option
Preheat the grill to medium-high, about 425 F, and oil the grates. Grill the chicken 5 to 6 minutes per side, moving pieces to a cooler zone if they char too fast. Brush with glaze during the last minute, then pull at 165 F.
Step 7: Oven option
Heat the oven to 425 F. Set chicken on a wire rack over a foil-lined sheet for airflow and easy cleanup. Roast 15 to 18 minutes until 165 F, then broil 1 to 2 minutes for extra char and brush with glaze.
Step 8: Rest and finish
Let the chicken rest 5 minutes to keep the juices where you want them. Slice or leave whole. Shower with cilantro, scallions, and a squeeze of lime.
Step 9: Mix quick nuoc cham (optional)
Stir fish sauce, lime juice, warm water, sugar, garlic, and chili until the sugar melts. Taste and tweak sweet, sour, or salty to your liking. Drizzle over the chicken or use as a dipping sauce.
Tips & Tricks
- Use thighs for the most forgiving, juicy results; go with breasts if you want lean, and cook them a touch shorter.
- Mince lemongrass very fine so it softens on the heat and does not taste fibrous.
- Short on time? Use lemongrass paste or frozen chopped lemongrass and keep a tube or bag in the freezer.
- Pat chicken dry before marinating if it looks wet; this helps good browning later.
- Do not crowd the pan; cook in batches so steam does not fight your sear.
- Control heat; if sugars start to smoke, drop the heat a notch and keep going.
- Boil the leftover marinade and brush it on at the end to boost gloss and flavor safely.
- Aim for 165 F internal temp, then rest 5 minutes for juicy slices.
- Want extra char on the grill? Park the chicken over direct heat at the end for 30 to 60 seconds per side.
- Freeze leftover chopped lemongrass in tablespoon portions, then toss straight into future marinades.
What to Serve with Vietnamese Lemongrass Chicken Recipe
Serve Vietnamese Lemongrass Chicken Recipe with jasmine rice, cucumber slices, and a handful of fresh herbs like mint and cilantro. Build a bun bowl with rice vermicelli, lettuce, pickled daikon and carrot, herbs, and a drizzle of nuoc cham. Slide leftovers into a toasty baguette with mayo, pickles, and herbs for a banh mi vibe. Cold lager, iced tea, or lime soda pairs nicely with the citrus and char.
Make-Ahead and Storage
Marinate the chicken up to 24 hours in the fridge, or freeze raw chicken in the marinade for up to 2 months. Thaw overnight in the fridge, then cook as directed. Store cooked chicken in an airtight container up to 4 days, or freeze for 2 months.
Reheat gently in a skillet over medium heat with a splash of water, cover for 2 to 3 minutes, then uncover to re-caramelize the edges. An air fryer at 350 F for 3 to 5 minutes also works well. Refresh with a squeeze of lime and fresh herbs to wake up the flavors.
Vietnamese Lemongrass Chicken Recipe
Ingredients
Instructions
- In a bowl, combine minced lemongrass, garlic, shallot, fish sauce, soy sauce, brown sugar, lime juice (if using), black pepper, and salt. Stir to form a marinade.
- Add the chicken pieces to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
- Heat the oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken in a single layer. Cook, stirring occasionally, until the chicken is browned and cooked through, about 8–10 minutes.
- If using sliced chili, add it during the last 2 minutes of cooking and toss to combine.
- Taste and adjust seasoning with a splash more fish sauce or a pinch of sugar if needed.
- Remove from heat, garnish with chopped cilantro or scallions if desired, and serve hot over steamed jasmine rice.
Notes
Approximate per serving (4 servings, chicken only, without rice): 320 calories; fat 15 g; saturated fat 3 g; carbohydrates 9 g; fiber 1 g; sugars 6 g; protein 34 g; sodium 980 mg. Values are estimates and will vary based on exact ingredients, brands, and portion size.