Bright, bold, and just the right kind of punchy: this Vietnamese lemongrass chicken brings together tender chicken thighs, lemongrass, garlic, and fish sauce in a flavor-packed marinade that turns golden and caramelized in the pan. It smells like a street food cart you’d chase down the alley for.
This is one of those meals that whispers “weeknight win” but tastes like you fussed (you didn’t). The lemongrass gives off that lemony-herbal zing, and it plays so well with the salty-sweet mix of fish sauce, soy, and just a nudge of sugar. You’ll get juicy, gingery-intense bites with crispy charred edges you’ll want to pick at even as they’re cooling on the plate.
Open the windows. It gets aromatic. In the best “neighbors-are-peeking-over-the-fence” kind of way.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Vietnamese Lemongrass Chicken
Let’s not overcomplicate it—this dish just tastes like something you’d get at your favorite Vietnamese spot, but it’s 100% doable at home.
- Ridiculously simple to make: You whisk, marinate, and sizzle. No arcane techniques or thirteen-step rituals.
- Big flavor, low effort: That marinade? Does all the heavy lifting while you chill or snooze.
- Versatile for meals: Serve it over rice, tuck it in lettuce wraps, or pile into vermicelli bowls for extra flair.
- Custom-level heat: Crank up the chili paste or leave it out entirely. No judgement here, just flavor control.
- It freezes surprisingly well: Which is not true for every chicken dish, but this one holds up with charm.
Ingredient Notes
Let’s talk through the magic players in this fragrant cast. Each one brings a little something to the table.
- Lemongrass: The obvious star. It adds that clean citrusy punch. Use only the tender white parts and chop finely unless you want to chew pine needles.
- Garlic: Don’t hold back here. It gives the marinade a warm, pungent backbone. Plus, your kitchen will smell borderline illegal.
- Shallots: A touch sweeter and more delicate than onions, they melt into the marinade beautifully.
- Fish sauce: Funky in the best way. Salty, savory, and essential—don’t skip it unless you truly must.
- Soy sauce: Adds deep umami and rounds out the fish sauce’s saltiness.
- Brown sugar: This balances the salt and gives the chicken a gorgeous caramelized char.
- Lime juice: That bright little acidic zap cuts through the richness.
- Sesame oil: Just a whisper of nuttiness to finish off the marinade.
- Black pepper: Adds warmth without taking over. Don’t skimp!
- Sriracha or chili paste: Totally optional. Go wild or go mild.
- Chicken thighs: Juicier than breasts and more forgiving if you overcook them a little (which, let’s be honest, we all do sometimes).
- Vegetable oil: High smoke point and non-opinionated—perfect for browning without arguing with your marinade.
- Fresh cilantro and lime wedges: The finishing move. Bright, fresh, and a little fancy without being that fancy.
How To Make This Vietnamese Lemongrass Chicken
Alright, roll up those sleeves (but keep it casual). This dish does most of the work if you give it a little time to marinate. The rest is a breeze.
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Whisk the magic potion: In a bowl, mix together minced lemongrass, garlic, shallots, fish sauce, soy sauce, brown sugar, lime juice, sesame oil, black pepper, and sriracha if you please. Smells intense but in a deeply promising way.
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Marinate the chicken: Tuck the chicken thighs into a large zip-top bag or shallow dish. Pour the marinade over like it’s a spa treatment. Coat everything thoroughly, then seal it up and refrigerate. Two hours is fine. Overnight? Even better.
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Remove, but don’t rinse: When you’re ready to cook, take the chicken out and scrape off any big bits of garlic or lemongrass that look like they might burn. No need to be surgical—just a quick scrape.
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Sear or grill to amazing: Get a large skillet nice and hot over medium-high heat, then add your oil. Lay the chicken in, letting space between them, and cook about 5–6 minutes per side. You’re looking for golden-brown and slightly crispy on the edges. Grillers? Same timing, medium heat.
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Rest and serve: Let those beauties rest for 5 minutes. This is hard, but worth it. Slice and plate over jasmine rice or vermicelli. Add a drizzle of nuoc cham, a scatter of cilantro, and lime wedges.
Storage Options
Let’s be honest: this chicken’s great right off the skillet—but it also performs like a champ in leftovers.
In the fridge, you can stash cooked lemongrass chicken for up to 4 days in an airtight container. The flavors deepen a little, in the best possible way. Reheat gently in a skillet or microwave, preferably with a splash of water to keep things juicy.
And yes, you can freeze it. Cool the pieces completely, wrap them tightly (foil or reusable wraps work great), and pop into a freezer bag or container. They’ll hang out safely for up to 2 months. Thaw overnight in the fridge or with a slightly guilty microwave zap.
If you’re wondering about freezing the marinade instead? That works too. Just mix up a batch and freeze flat in a bag for your next lemongrass craving attack. Speaking of freezing odd ingredients, did you know you can freeze limes? Handy little citrus cubes!
Variations and Substitutions
Once you get a feel for this dish (after, oh, one bite), you’ll probably want to riff on it. Here’s how to tweak while keeping the spirit intact.
- Chicken substitutions: Boneless breasts work, though they cook faster and can dry out—pull ’em early and keep an eye out.
- Vegan version: Swap chicken for tofu or thick-cut mushrooms. Marinate just the same, and pan-sear for golden bits.
- No lemongrass on hand? Not ideal, but a mix of lime zest and ginger can mimic the vibe. Not perfect, still tasty.
- No fish sauce? Sub in soy sauce with a tiny splash of rice vinegar or check out this handy vinegar swap guide for zingy ideas.
- Extra herbs: Thai basil, mint, even green onions on top—go wild with the garnish garden.
What to Serve with Vietnamese Lemongrass Chicken
Once that sizzling, juicy chicken is ready and waiting, you’ll want some trusty sidekicks on deck. Here’s what I love pairing with it.
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A bowl of hot, fluffy jasmine rice is a no-brainer. It soaks up the juicy sauce and gives the perfect soft texture to hold against the crispy bits. You could swap in cauliflower rice too, if that’s your vibe.
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Vermicelli noodles are great too, especially when you serve this chicken as part of a noodle bowl. Toss in some cucumber matchsticks, pickled carrots, and a drizzle of nuoc cham. Boom, instant summer lunch.
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Lettuce wraps make it handheld and fun. Tuck slices into butter lettuce or romaine with some herbs and shredded veggies. Especially good for parties or impromptu “look what I made” weeknight dinners.
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If you’re looking for something lighter but colorful, a fresh crunchy salad with citrusy dressing contrasts beautifully with the rich chicken. I sometimes throw together a just-sliced mango salad on the side.
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Feeling fancy? Try pairing it with something unexpectedly sharp like this pomegranate reduction idea—not traditional, but bizarrely great with the lemongrass notes.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I bake Vietnamese lemongrass chicken instead of pan-frying?
Yep. You can absolutely bake it, though the texture will be a bit different. Preheat your oven to 400°F, line a sheet pan with foil or parchment (for easy cleanup), and cook for about 20–25 minutes, flipping halfway. I like broiling it for the last 2 minutes to get a bit of that char you’d get in a skillet. No smoke, less mess.
How long should I marinate the chicken?
Two hours is the minimum sweet spot, especially if you’re impatient (like me, frequently). But overnight? Oh, it’s dreamy. The chicken soaks up every bit of flavor and turns into something you’ll crave on a loop. Just be sure to keep it chilled and don’t go past 24 hours—it can start getting weirdly “cured” in texture.
Is there a vegetarian alternative that still works with the marinade?
Totally. Tofu is the most obvious go-to—firm or extra firm, pressed well so it can soak in that marinade. You can also try oyster mushrooms or even tempeh. The marinade doesn’t discriminate. Just cook until browned and crispy on the outside for maximum joy potential.
What’s the best way to reheat leftovers without drying it out?
If you’ve got a few pieces left, a quick pan-saute with a splash of water is ideal. Cover it to let steam do its thing. If you’re using the microwave (no shame), throw in a damp paper towel and only warm in short bursts. That keeps the chicken juicy and stops it from turning weirdly chewy or rubbery.
Vietnamese Lemongrass Chicken
Ingredients
Lemongrass Marinade
- 3 stalks lemongrass tender white parts only, finely minced
- 4 cloves garlic minced
- 2 shallots minced
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (12 g) brown sugar
- 2 tbsp (30 ml) lime juice freshly squeezed
- 1 tsp (5 ml) sesame oil
- 1/2 tsp (2.5 ml) black pepper freshly ground
- 1 tsp (5 ml) sriracha or chili paste optional
Chicken
- 2 lb (900 g) boneless skinless chicken thighs
- 2 tbsp (30 ml) vegetable oil for cooking
For Serving
- jasmine rice or cooked vermicelli noodles
- fresh cilantro coarsely chopped
- lime wedges
Equipment
- Large Skillet or Grill
- Mixing bowl
- Zip-top Bag or Shallow Dish
- Tongs
Instructions
- In a large bowl, whisk together the minced lemongrass, garlic, shallots, fish sauce, soy sauce, brown sugar, lime juice, sesame oil, black pepper, and sriracha or chili paste (if using) until well combined.
- Add the chicken thighs to a large zip-top bag or shallow dish. Pour the marinade over the chicken, turning to coat evenly. Seal or cover and refrigerate for at least 2 hours (overnight for best flavor).
- When ready to cook, remove the chicken from the marinade, scraping off any large bits of lemongrass or garlic that might burn.
- Heat the vegetable oil in a large skillet over medium-high heat (or preheat your grill to medium). Add the chicken in a single layer (work in batches if needed), and sear 5–6 minutes per side until golden-brown, caramelized on the edges, and cooked through.
- Rest the chicken for 5 minutes, then slice. Serve over jasmine rice or vermicelli noodles, topped with fresh cilantro and lime wedges. Optionally, drizzle with nuoc cham or serve in lettuce wraps.
