Grilled Vietnamese Lemongrass Chicken Recipe

This Grilled Vietnamese Lemongrass Chicken is a game-changer for your dinner rotation! With its perfect balance of citrusy, savory, and slightly sweet flavors, this dish brings authentic Vietnamese street food right to your backyard. The aromatic lemongrass and zesty lime create an irresistible marinade that transforms simple chicken thighs into something truly spectacular – and it’s much easier to make than you might think!

Why You’ll Love This Recipe

• Irresistible Flavor Profile: The combination of lemongrass, lime, and fish sauce creates that authentic Vietnamese taste that’s impossible to resist.
• Make-Ahead Friendly: Marinate overnight and you’re halfway to dinner before you even start cooking the next day.
• Weeknight Wonder: Despite its complex flavors, the active cooking time is minimal – perfect for busy evenings when you want something special without the fuss.
• Crowd Pleaser: Even picky eaters tend to love these aromatic flavors. It’s familiar enough not to scare anyone off, but exciting enough to impress dinner guests.
• Versatile: Works beautifully as a main dish, in salads, or tucked into rice paper rolls or banh mi sandwiches.

this Recipe

Ingredients You’ll Need

• Lemongrass: The star of the show! Provides that distinctive citrusy, floral flavor that makes Vietnamese cuisine so special. Focus on the tender white part for the best flavor without fibrous bits.
• Shallot: Offers a milder, sweeter flavor than regular onions, creating depth in the marinade without overwhelming the other ingredients.
• Garlic: Brings essential pungency and depth. Don’t skimp here – those four cloves really make a difference!
• Lime juice and zest: Adds brightness and acidity that balances the rich flavors and helps tenderize the meat.
• Brown sugar: Provides caramelization when grilling and balances the salty and sour elements in the marinade.
• Vegetable oil: Helps carry flavors into the meat and prevents sticking during grilling.
• Soy sauce: Contributes savory umami notes and helps with browning.
• Fish sauce: The secret ingredient in Vietnamese cooking! Adds that distinctive savory depth that’s impossible to replicate with anything else.
• Chicken thighs: Boneless, skinless thighs are perfect here – they stay juicy on the grill and absorb flavors beautifully.

Variations

Looking to mix things up? Try these tasty twists:

• Pork Option: This marinade works beautifully with pork tenderloin or thin-cut pork chops.
• Seafood Swap: Try it with shrimp or firm white fish like sea bass (just reduce the marinating time to 30 minutes).
• Vegetarian Version: Marinate extra-firm tofu or tempeh – press the tofu first to remove excess moisture for best results.
• Spicy Kick: Add 1-2 Thai bird’s eye chilies to the food processor for heat lovers.
• Herb Boost: Throw in a handful of cilantro or Thai basil to the marinade for a fresh twist.

How to Make Grilled Vietnamese Lemongrass Chicken

Step 1: Prepare the Marinade

Add lemongrass, shallot, garlic, lime juice and zest, brown sugar, vegetable oil, soy sauce, and fish sauce to your food processor. Pulse until you have a smooth, fragrant paste. This aromatic blend is the flavor foundation of your dish!

Step 2: Marinate the Chicken

Place chicken thighs in a large bowl and pour the marinade over them. Use your hands or tongs to ensure each piece is thoroughly coated. Cover with plastic wrap and refrigerate for at least 4 hours, but preferably overnight to let those flavors truly penetrate the meat.

Step 3: Prepare for Grilling

When you’re ready to cook, preheat your grill to medium-high heat. Remove the chicken from the refrigerator about 20 minutes before grilling to take the chill off.

Step 4: Grill to Perfection

Place the marinated chicken on the preheated grill, discarding any excess marinade. Grill for approximately 6 minutes per side, or until the internal temperature reaches 165°F. Look for nice char marks and caramelization – that’s where the magic happens!

Step 5: Rest and Serve

Let the chicken rest for 5 minutes before serving to allow the juices to redistribute. This simple step makes a huge difference in juiciness!

Pro Tips for Making the Recipe

• Finding Lemongrass: Can’t find fresh lemongrass? Many grocery stores carry tubes of lemongrass paste in the produce section, which works as a good substitute.
• Marinade Magic: Reserve a small portion of the marinade before adding raw chicken to use as a sauce after cooking. Just bring it to a boil first for food safety.
• Indoor Option: No grill? Use a cast-iron grill pan on your stovetop for similar results, or broil in your oven on high.
• Cutting Board Trick: Place a damp paper towel under your cutting board when prepping the chicken to prevent slipping.
• Flavor Amplifier: For even more flavor, make shallow cuts in thicker parts of the chicken before marinating.

How to Serve

This versatile chicken works beautifully in multiple presentations:

Main Dish Serving

Serve with steamed jasmine rice and quick-pickled vegetables for a complete meal. A simple cucumber salad with rice vinegar makes the perfect cooling side.

Vietnamese-Inspired Feast

Pair with fresh spring rolls, nuoc cham dipping sauce, and a bright, crunchy slaw for a full Vietnamese experience.

Family-Style Platter

Slice the chicken and arrange on a platter with lettuce leaves, herbs (mint, cilantro, Thai basil), rice noodles, and dipping sauce for a fun, interactive meal where everyone builds their own wraps.

Make Ahead and Storage

Make Ahead

This recipe is perfect for meal prep! The marinade can be made up to 3 days ahead and stored in the refrigerator. The chicken can marinate for up to 24 hours, making this ideal for prepping the night before.

Storing Leftovers

Store cooled leftover chicken in an airtight container in the refrigerator for up to 3 days. The flavors actually continue to develop, making the leftovers incredible!

Freezing

Cooked lemongrass chicken freezes beautifully for up to 3 months. Wrap individual portions tightly in plastic wrap, then foil, before placing in freezer bags. This method prevents freezer burn and makes it easy to thaw just what you need.

Reheating

For best results, thaw frozen chicken in the refrigerator overnight. Reheat gently in a covered skillet with a splash of water to maintain moisture, or briefly in the microwave at 70% power.

FAQs

Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work, but they tend to dry out more easily on the grill. If using breasts, pound them to even thickness before marinating and reduce the cooking time to about 5 minutes per side, or until they reach 165°F internally. Consider butterflying thicker breasts for more even cooking.

I can’t find fresh lemongrass. What can I substitute?
While fresh lemongrass gives the most authentic flavor, you have options! Lemongrass paste (found in tubes in the produce section) works well – use about 2 tablespoons. In a pinch, you can substitute 1 tablespoon lemon zest plus 1 teaspoon minced ginger, though the flavor profile will be slightly different.

How spicy is this dish?
As written, this recipe is quite mild and focuses on aromatic flavors rather than heat. To add spice, incorporate 1-2 Thai chilies or 1-2 teaspoons of sambal oelek (chili paste) into the marinade when processing.

Can I bake this chicken instead of grilling?
Definitely! Preheat your oven to 425°F and place the marinated chicken on a lined baking sheet. Bake for about 20-25 minutes or until the internal temperature reaches 165°F. For extra color, finish under the broiler for 2-3 minutes.

Final Thoughts

This Grilled Vietnamese Lemongrass Chicken brings restaurant-quality flavor right to your table with minimal effort. The fragrant lemongrass, bright lime, and savory fish sauce create a perfect harmony that transforms humble chicken thighs into something truly special. Whether you’re cooking for a weeknight family dinner or entertaining friends, this dish strikes that perfect balance of impressive yet accessible. Give your taste buds a ticket to Vietnam tonight!

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