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Vietnamese Lemongrass Chicken

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Vietnamese Lemongrass Chicken is a vibrant and aromatic dish that perfectly balances bold, savory flavors with fresh, fragrant ingredients. The combination of lemongrass, garlic, ginger, and fish sauce creates a delicious marinade that infuses the chicken with complex, rich flavors. Typically served with steamed rice, pickled vegetables, or a fresh herb salad, this dish is a quintessential part of Vietnamese cuisine and a wonderful way to experience the unique flavors of Southeast Asia. Whether you’re cooking for a family dinner or a special occasion, Vietnamese Lemongrass Chicken is sure to impress.

Ingredients

Scale

To make Vietnamese Lemongrass Chicken, you’ll need the following ingredients:

  • 4 boneless, skinless chicken thighs (or breasts)
  • 2 stalks lemongrass, finely chopped
  • 4 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 2 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon honey or brown sugar
  • 1 tablespoon vegetable oil (plus more for cooking)
  • 1 tablespoon lime juice
  • 1 teaspoon chili flakes (optional for spice)
  • Fresh cilantro for garnish
  • 1 tablespoon toasted sesame seeds (optional)
  • Salt and pepper to taste

Instructions

Marinate the Chicken:

  1. Prepare the Marinade: In a bowl, combine the finely chopped lemongrass, minced garlic, grated ginger, fish sauce, soy sauce, honey (or brown sugar), lime juice, and chili flakes (if using). Stir until the honey or sugar is fully dissolved.
  2. Season the Chicken: Season the chicken thighs with salt and pepper. Place the chicken in a large resealable plastic bag or shallow dish, and pour the marinade over the chicken. Seal the bag or cover the dish, ensuring the chicken is well coated.
  3. Marinate: Refrigerate the chicken for at least 1 hour (or up to overnight) to allow the flavors to penetrate the meat.

Cook the Chicken:

  1. Preheat the Grill or Pan: If grilling, preheat the grill to medium-high heat. For pan-frying, heat a tablespoon of vegetable oil in a large skillet over medium-high heat.
  2. Grill the Chicken: If grilling, cook the chicken thighs for about 6-7 minutes per side, until they reach an internal temperature of 165°F (75°C). If pan-frying, cook the chicken thighs for 5-7 minutes per side, turning occasionally until golden and cooked through.
  3. Rest the Chicken: Once the chicken is cooked, let it rest for a few minutes before slicing it into strips or serving whole.

Garnish and Serve:

  1. Garnish: Top the chicken with freshly chopped cilantro, toasted sesame seeds, and extra lime wedges for an added burst of freshness.
  2. Serve: Serve the Vietnamese Lemongrass Chicken with steamed rice, pickled vegetables, or a fresh herb salad for a well-rounded meal.

Nutrition

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