The moment I first took a bite of Vietnamese Lemongrass Chicken, I was transported to the bustling streets of Hanoi, where the air is rich with enticing aromas and sizzling street food. This quick and flavorful BBQ delight is perfect for those nights when you crave something delicious yet easy to whip up. Picture juicy chicken marinated in a harmonious blend of lemongrass, garlic, and savory sauces, then grilled to perfection, creating a mouthwatering char that will leave your guests begging for seconds.
Whether you’re hosting a summer barbecue or just looking for a quick weeknight meal, this dish fits the bill flawlessly. Best of all, the marinade is versatile enough to work beautifully with pork or beef if you’re in the mood to switch things up. Let’s bring a taste of Vietnam into your kitchen with this simple recipe that’s bound to impress!
Why is Vietnamese Lemongrass Chicken a must-try?
Juicy Perfection: This recipe showcases boneless chicken thighs, which are ideal for absorbing the tangy marinade while remaining tender and juicy.
Aromatic Zing: Featuring fresh lemongrass and garlic, every bite is filled with a bright, aromatic flavor that’s hard to resist.
Quick Prep: In just under 30 minutes, you can have a delicious meal on the table, making it perfect for busy nights.
Crowd-Pleaser: Whether at a BBQ or dinner table, this dish is sure to impress your guests, who will rave about the enticing flavors.
Versatile Options: If you’re feeling adventurous, try using pork or beef with the same marinade for a delightful twist!
Vietnamese Lemongrass Chicken Ingredients
• To make your cooking easier, here’s what you’ll need!
For the Marinade
- Boneless Chicken Thighs – the main protein, tender and juicy, perfect for soaking up the marinade flavors.
- Lemongrass – adds a mild citrus aroma; use fresh, bruised stalks for maximum flavor.
- Garlic – provides aromatic depth; if you’re out of fresh, garlic powder can be an easy substitute.
- Shallot (or Small Onion) – enhances sweetness; yellow onion works as a good replacement.
- Fish Sauce – brings a key umami flavor; opt for soy sauce for a vegetarian twist.
- Dark Soy Sauce – contributes to richness and color; standard soy sauce can also be used for a lighter touch.
- Sugar – balances the savory notes; consider honey for a healthier option.
- Water – thins the marinade; omit for a thicker consistency.
For the Nuoc Cham Dipping Sauce
- Garlic – adds a punch; finely minced for the best flavor.
- Lime Juice – brightens up the sauce; fresh is ideal!
- Hot Water – helps dissolve sugar for an even mix.
- Sugar – balances the acidity; adjust based on your taste preference.
- Fish Sauce – adds depth; omit if making a completely vegetarian version.
- Optional Chili – for spice lovers, add fresh chili or sriracha!
With these ingredients, you’re all set to create a fantastic Vietnamese Lemongrass Chicken that’s not just delicious but also shows off vibrant Asian flavors!
How to Make Vietnamese Lemongrass Chicken
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Prepare Marinade: Finely chop the garlic, shallots, and lemongrass. In a large bowl, mix them with fish sauce, dark soy sauce, sugar, and water until well combined.
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Marinate Chicken: Coat the boneless chicken thighs thoroughly with the marinade, ensuring each piece is well-covered. Cover and refrigerate for anywhere from 30 minutes to 24 hours for the best flavor.
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Preheat Grill: Set your grill to medium heat, which helps prevent the sugars in the marinade from burning. This is crucial for achieving that perfect char!
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Grill Chicken: Place the chicken skin side down on the grill. Sear for about 2-3 minutes, then flip and continue grilling for another 5-8 minutes until cooked through, reaching a total cooking time of about 12-15 minutes.
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Rest Chicken: Remove the grilled chicken from the heat and let it rest for 5 minutes before slicing. This allows the juices to redistribute for maximum tenderness.
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Make Nuoc Cham: In a small bowl, mix minced garlic, lime juice, hot water, sugar, and fish sauce. Adjust the seasoning to taste, adding a pinch of chili if desired for some heat.
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Serve: Plate your Vietnamese lemongrass chicken alongside rice or vermicelli noodles, drizzled with nuoc cham, and garnish with fresh cucumbers and tomatoes for a refreshing touch.
Optional: Sprinkle with chopped cilantro for an extra burst of flavor!
Exact quantities are listed in the recipe card below.
Expert Tips for Vietnamese Lemongrass Chicken
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Marinating Time: Aim for at least 2 hours to let flavors penetrate deeply, but overnight is even better for richer taste.
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Avoid Burning: Remove any garlic or shallots from the marinade before grilling, as they can burn and create a bitter taste.
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Even Thickness: Ensure chicken thighs are cut to uniform thickness for even cooking—this prevents some pieces from drying out while others remain undercooked.
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Taste Test: Adjust the nuoc cham dipping sauce based on personal preference; start with less sugar and gradually increase until you find the perfect balance for your palate.
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Use High Heat: When grilling, maintain a good medium heat to achieve that delicious caramelization without burning the sugars in the Vietnamese lemongrass chicken marinade.
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Try Variations: Don’t hesitate to experiment with ingredients; different proteins like pork or beef work wonderfully with the marinade for a delightful twist!
Make Ahead Options
These Vietnamese Lemongrass Chicken thighs are perfect for meal prep, allowing you to savor their bold flavors with minimal effort during hectic weeknights. You can marinate the chicken up to 24 hours in advance, giving it plenty of time to absorb the delicious marinade. To maintain quality, ensure the chicken is tightly covered to prevent any air exposure in the refrigerator. You can also prepare the nuoc cham dipping sauce a day ahead; just give it a quick stir before serving to refresh the flavors. When you’re ready to enjoy your meal, simply grill the marinated chicken according to the recipe instructions, and you’ll have a mouthwatering dish ready to impress without the last-minute rush!
What to Serve with Vietnamese Lemongrass Chicken?
The vibrant and aromatic flavors of this dish create a delightful foundation for a full, satisfying meal.
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Jasmine Rice: This fragrant rice complements the chicken’s marinade, absorbing the delicious juices and balancing the flavors perfectly.
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Vermicelli Noodles: Light and delicate, these noodles provide a neutral base that pairs beautifully with the bold notes of the lemongrass chicken, perfect for a refreshing and fulfilling meal.
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Fresh Cucumber Salad: Crisp cucumbers tossed in a tangy dressing bring a refreshing crunch, brightening the plate and enhancing the dish’s flavors.
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Grilled Vegetables: Charred seasonal veggies like bell peppers and zucchini add a smoky flavor and beautiful color, creating a vibrant display alongside the chicken.
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Nuoc Cham Dipping Sauce: A must-have; this tangy, spicy sauce elevates every bite of chicken with its lively flavor profile, perfectly enhancing the meal.
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Mango Coconut Sticky Rice: For dessert, this sweet and creamy treat finishes the meal on a high note, balancing savory with sweetness and echoing the dish’s tropical roots.
Each of these pairings enhances the experience of enjoying your Vietnamese Lemongrass Chicken, turning your dinner into a memorable feast!
Vietnamese Lemongrass Chicken Variations
Feel free to explore endless possibilities with this recipe and make it your own. Each variation offers a unique spin, turning a simple dish into a delightful experience.
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Pork or Beef: Substitute boneless chicken thighs with pork tenderloin or beef flank steak for delicious twists using the same marinade.
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Coconut Cream: For a richer flavor, introduce a splash of coconut cream into the marinade, creating a creamy, tropical taste that pairs beautifully with the lemongrass.
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Spicy Kick: If your palate craves heat, mix in sriracha or finely diced Thai chilies to the marinade. This fiery addition enhances the dish while balancing the sweet and savory notes beautifully.
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Vegetarian Delight: Replace chicken with firm tofu, marinating it the same way. Grill until crispy for a satisfying vegetarian option that doesn’t skimp on flavor.
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Herb Boost: Add fresh herbs such as basil or cilantro to your marinade for an extra layer of freshness. They will brighten each bite and enhance the aromatic experience.
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Citrus Infusion: Incorporate lime or orange zest into the marinade for a zesty twist. This adds a layer of brightness that elevates the dish and adds depth to the flavors.
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Grilled Veggies: For a complete meal, toss some seasonal vegetables like bell peppers or zucchini on the grill alongside the chicken, marinated in a little leftover sauce for depth.
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Rice Variations: Swap traditional rice for coconut rice or quinoa, bringing a delightful texture and flavor that complements the grilled chicken remarkably well.
No matter how you choose to customize, each idea opens new avenues of taste and excitement!
How to Store and Freeze Vietnamese Lemongrass Chicken
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Fridge: Store any leftover Vietnamese lemongrass chicken in an airtight container for up to 3 days, retaining moisture and flavor for your next meal.
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Freezer: If freezing, place the chicken in a freezer-safe bag, removing as much air as possible. It can be stored for up to 3 months; just thaw in the fridge before reheating.
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Reheating: For best results, reheat gently in a skillet over medium heat or in the oven, wrapped in foil, avoiding dryness and keeping the chicken juicy.
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Marinade Storage: Extra marinade can be refrigerated for up to 1 week; use it as a marinade for other proteins or as a flavor enhancer for veggies!
Vietnamese Lemongrass Chicken Recipe FAQs
What is the best way to select fresh lemongrass?
When choosing lemongrass, look for stiff, straight stalks that are firm to the touch. Fresh lemongrass will have a vibrant green color and a fragrant citrus scent. Avoid stalks that are wilted or have dark spots, as this indicates they may be past their prime. You can gently peel away the outer layers to reveal a tender center that is perfect for cooking.
How should I store leftover Vietnamese Lemongrass Chicken?
Absolutely! Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. To keep it tasting as delightful as the first day, allow it to cool before sealing it up. If you’re likely to keep it longer, make sure to freeze it for the best quality.
Can I freeze Vietnamese Lemongrass Chicken?
Very! To freeze, place the cooled chicken in a freezer-safe bag, ensuring to squeeze out as much air as possible to prevent freezer burn. Label with the date, and you can enjoy it up to 3 months later! When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight before reheating.
What should I do if my chicken is dry after grilling?
If your chicken turns out a bit dry, it could be due to overcooking. I recommend using a meat thermometer to check for doneness (165°F or 75°C is ideal). Additionally, marinating the chicken for longer can help tenderize the meat. If it’s already cooked, slice it thin and serve it with a sauce or over rice to add moisture back into the dish.
Are there any dietary considerations for Vietnamese Lemongrass Chicken?
You bet! If you’re cooking for someone with dietary restrictions, you can substitute fish sauce with a mushroom or soy sauce for a vegetarian option. Always double-check your sauces and ingredients for allergens, especially if you’re dealing with gluten sensitivities. For those with seafood allergies, ensure the fish sauce is formulated without any shellfish components.
How can I adjust the spiciness of the nuoc cham dipping sauce?
Absolutely! To adjust the heat level of the nuoc cham, start with a small amount of chili or sriracha, tasting as you go. If you prefer it spicier, gradually add more. Alternatively, you can choose to omit the chili entirely for a milder flavor or use sweet chili sauce for an added sweet note.
Grill Up Vietnamese Lemongrass Chicken for a Flavor Explosion
Ingredients
Equipment
Method
- Finely chop the garlic, shallots, and lemongrass. In a large bowl, mix them with fish sauce, dark soy sauce, sugar, and water until well combined.
- Coat the boneless chicken thighs thoroughly with the marinade, ensuring each piece is well-covered. Cover and refrigerate for anywhere from 30 minutes to 24 hours for the best flavor.
- Set your grill to medium heat, which helps prevent the sugars in the marinade from burning. This is crucial for achieving that perfect char!
- Place the chicken skin side down on the grill. Sear for about 2-3 minutes, then flip and continue grilling for another 5-8 minutes until cooked through, reaching a total cooking time of about 12-15 minutes.
- Remove the grilled chicken from the heat and let it rest for 5 minutes before slicing. This allows the juices to redistribute for maximum tenderness.
- In a small bowl, mix minced garlic, lime juice, hot water, sugar, and fish sauce. Adjust the seasoning to taste, adding a pinch of chili if desired for some heat.
- Plate your Vietnamese lemongrass chicken alongside rice or vermicelli noodles, drizzled with nuoc cham, and garnish with fresh cucumbers and tomatoes for a refreshing touch.