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Vietnamese Lemongrass Chicken Recipe

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Vietnamese Lemongrass Chicken is a flavorful and aromatic dish that brings the bold, vibrant flavors of Vietnam into your kitchen. With its juicy chicken marinated in a fragrant blend of lemongrass, garlic, fish sauce, and lime, this dish is a perfect balance of sweet, savory, and tangy flavors. Often served with rice, noodles, or as part of a fresh Vietnamese salad, it’s a versatile dish that captures the essence of Vietnamese street food. Whether you’re looking for a quick weeknight dinner or a special meal to share with friends and family, Vietnamese Lemongrass Chicken is sure to impress.

Ingredients

Scale

To make Vietnamese Lemongrass Chicken, you’ll need:

  • 4 boneless, skinless chicken thighs (or chicken breasts, if preferred)
  • 2 stalks fresh lemongrass, finely chopped (or 1 tablespoon lemongrass paste)
  • 4 cloves garlic, minced
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons brown sugar
  • 1 tablespoon lime juice
  • 1 tablespoon vegetable oil
  • 1 teaspoon chili flakes (optional for heat)
  • 1/2 teaspoon ground black pepper
  • Fresh cilantro or basil leaves, for garnish
  • Sliced cucumber, for serving (optional)

Instructions

Prepare the Marinade:

  1. Prepare the Lemongrass: Trim the tough outer layers of the lemongrass and finely chop the tender inner part. If you’re using lemongrass paste, skip this step.
  2. Make the Marinade: In a bowl, combine the chopped lemongrass, garlic, fish sauce, soy sauce, brown sugar, lime juice, vegetable oil, chili flakes (if using), and black pepper. Mix well until the sugar dissolves.
  3. Marinate the Chicken: Place the chicken thighs in a resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish, then refrigerate for at least 30 minutes. For best flavor, marinate for 1-2 hours.

Cook the Chicken:

  1. Preheat the Grill or Skillet: If grilling, preheat your grill to medium-high heat. If using a skillet, heat 1 tablespoon of oil over medium heat.
  2. Cook the Chicken: Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). If using a skillet, cook the chicken for about 5-6 minutes per side, until golden and cooked through.
  3. Rest the Chicken: Remove the chicken from the heat and let it rest for 5 minutes before slicing to retain its juices.

Serve:

  1. Garnish and Serve: Slice the chicken and garnish with fresh cilantro or basil leaves. Serve with steamed rice, rice noodles, or a fresh Vietnamese salad. Sliced cucumber pairs wonderfully on the side for extra freshness.

Equipment

Nutrition

Find it online: https://succulentrecipes.com/vietnamese-lemongrass-chicken-recipe/