Vietnamese Lemongrass Chicken
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. Ridiculously simple, big on flavor, and extremely versatile for meals—serve it over rice, noodles, or lettuce wraps!
4
servings
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.
Notes
This recipe freezes well: both the cooked chicken and the uncooked marinade (separately). Marinate at least 2 hours or up to overnight for best flavor. Chicken thighs are preferred, but breasts or tofu make good subs (adjust cooking time accordingly). For extra heat, add more chili paste. Lemongrass may be replaced with a mix of lime zest and ginger if necessary, but flavor will differ slightly.
Nutrition
Calories: 340kcal | Carbohydrates: 12g | Protein: 31g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 135mg | Sodium: 1150mg | Potassium: 485mg | Fiber: 1g | Sugar: 5g | Vitamin A: 220IU | Vitamin C: 5mg | Calcium: 37mg | Iron: 2mg