Zesty Grilled Vietnamese Lemongrass Chicken Recipe for Weeknights

Vietnamese lemongrass chicken brings vibrant flavors dancing across your plate with aromatic complexity.

Marinating meat enhances ordinary protein into an extraordinary culinary experience that tingles taste buds.

Fragrant herbs and zesty seasonings create a harmonious blend of sweet, tangy, and savory notes.

Each ingredient contributes a unique layer of depth to this beloved Southeast Asian dish.

Regional cooking techniques infuse the chicken with remarkable tenderness and intense flavor profiles.

Carefully selected spices elevate simple ingredients into a sophisticated meal that feels both comforting and exciting.

Prepare to embark on a delicious journey that celebrates traditional Vietnamese cuisine and bold, fresh ingredients.

Tips for Juicy Grilled Lemongrass Chicken

• Maximize Flavor Absorption: Slice lemongrass and garlic finely to help marinade penetrate chicken more deeply, ensuring every bite bursts with authentic Vietnamese taste.
• Perfect Marinating Technique: Allow chicken to marinate at least 30 minutes, but overnight refrigeration develops richer, more complex flavors that elevate the entire dish.
• Grill with Precision: Start grilling skin-side down to render fat and create crispy, caramelized exterior while maintaining juicy, tender meat inside.
• Temperature Control Matters: Maintain medium heat to prevent burning and ensure even cooking, letting the natural sugars in marinade create beautiful golden-brown coloration.
• Resting is Crucial: Let grilled chicken rest 5-7 minutes after cooking to redistribute juices, guaranteeing succulent, tender meat that doesn't dry out when sliced.

Reheating and Storage Tips for Lemongrass Chicken

• Refrigeration: Store leftover grilled chicken in an airtight container within 2 hours of cooking. Seal tightly to preserve moisture and prevent bacterial growth. Consume refrigerated chicken within 3-4 days for best quality and safety.
• Reheating: Warm chicken gently in a preheated oven at 350°F to maintain juiciness. Arrange chicken pieces on a baking sheet, cover loosely with foil to prevent drying. Heat for 10-15 minutes until internal temperature reaches 165°F, ensuring food safety and keeping the meat tender.
• Freezing Option: Wrap individual chicken pieces in plastic wrap, then place in freezer-safe bags. Remove excess air to prevent freezer burn. Freeze for up to 2 months.

Pairing Options for Lemongrass Chicken

• Pair with Crisp Vietnamese Beer: Grab a cold Saigon or 333 beer to cut through the rich, aromatic chicken flavors. Its light, refreshing taste perfectly balances the bold lemongrass and umami notes.
• Complement with Fresh Herb Salad: Create a zesty side salad with mint, cilantro, and Thai basil. The bright, cool herbs will enhance the grilled chicken's smoky and citrusy undertones.
• Match with Chilled Jasmine Rice Wine: Serve a small glass of light, subtly sweet rice wine. Its delicate flavor profile beautifully supports the complex marinade and grilled chicken, offering a smooth drinking experience.
• Serve Alongside Cucumber Pickles: Prepare quick pickled cucumbers with rice vinegar and sugar. Their tangy, crunchy texture provides a refreshing contrast to the savory, charred chicken.

Lemongrass Chicken Variations You Can Try

• Citrus Herb Fusion: Replace lemongrass with orange zest and add fresh basil and mint for a brighter, fresher flavor profile.
• Spicy Coconut Kick: Incorporate coconut milk into the marinade and add red chili flakes for a creamy, spicy Vietnamese-inspired chicken dish.
• Smoky Barbecue Adaptation: Include smoked paprika and a touch of honey in the marinade to create a deeper, more complex grilled chicken experience.
• Vegetarian Tofu Alternative: Swap chicken thighs with firm tofu, using the same marinade and grilling technique for a plant-based version of the dish.

Why Grilled Vietnamese Lemongrass Chicken Packs Flavor

• Burst with Exotic Flavors: Lemongrass and fish sauce create a bold, aromatic punch that transports your taste buds straight to Vietnamese street markets, delivering an authentic culinary experience with every bite.
• Effortless Grilling Magic: Simple marinating technique transforms ordinary chicken thighs into a restaurant-quality dish, requiring minimal cooking skills and delivering maximum flavor with just 15 minutes of grilling.
• Quick Weeknight Warrior Meal: From prep to plate, this recipe takes under an hour, making it perfect for busy home cooks who crave delicious international cuisine without spending hours in the kitchen.
• Versatile Crowd-Pleaser: Easily adaptable to different serving styles – pair with rice, noodles, or salad, and the bright Nuoc Cham sauce ensures everyone at the table will be asking for seconds.

Lemongrass Chicken Ingredient List

• Chicken Thighs: Skin-on cuts provide rich flavor and stay juicy during grilling, with bone-in preferred for better taste and moisture.

• Lemongrass, Garlic, Shallot: Fresh, fragrant herbs and alliums that infuse deep Vietnamese flavor and create complex taste profile.

• Fish Sauce, Dark Soy Sauce, Water: Salty and umami-rich liquids that tenderize meat and add depth to the marinade.

• Sugar: Balances savory flavors and helps create caramelization during grilling.

• Lime Juice, Hot Water, Fish Sauce, Sugar: Tangy and sweet combination creating classic Vietnamese nuoc cham sauce.

• Chili, Garlic: Add heat and extra aromatic complexity to the traditional dipping sauce.

• Vermicelli Noodles, Rice, Fresh Vegetables: Light and fresh side dishes that complement the grilled chicken.

How to Grill Vietnamese Lemongrass Chicken

Step 1: Create Flavor-Packed Marinade

Finely chop lemongrass, garlic, and shallots into tiny pieces. Combine chopped ingredients with fish sauce, dark soy sauce, sugar, and water in a mixing bowl. Whisk until sugar completely dissolves and ingredients are well blended.

Step 2: Marinate Chicken

Submerge chicken thighs completely in marinade. Cover and let sit at room temperature for 30 mins to 1 hour, or refrigerate overnight for deeper flavor absorption.

Step 3: Prepare Grilling Station

Preheat grill to medium heat. Lightly oil grill grates to prevent chicken from sticking.

Step 4: Grill Chicken to Perfection

Remove chicken from marinade, allowing excess to drip off. Place chicken skin-side down on grill. Cook for 12-15 mins, rotating occasionally to ensure even cooking and beautiful golden-brown color.

Step 5: Craft Tangy Nuoc Cham Sauce

• Fresh lime juice
• Hot water
• Sugar
• Fish sauce
• Optional spicy additions

Stir until sugar completely dissolves.

Step 6: Rest and Serve

Let grilled chicken rest for a few minutes. Slice chicken and plate with vermicelli noodles or rice. Drizzle with Nuoc Cham sauce and add fresh vegetables on the side.

Grilled Vietnamese Lemongrass Chicken Recipe

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4.7 from 13 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Succulent Vietnamese lemongrass chicken brings zesty southeast Asian flavors to your grill. Marinated in aromatic herbs and citrusy lemongrass, this dish promises a perfect balance of tangy and savory notes you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Protein:

• 8 boneless chicken thighs

Marinade Ingredients:

• 1 stalk lemongrass (approximately 3.5 tablespoons)
• 4 cloves garlic (approximately 2 tablespoons)
• 1 shallot (approximately 2 tablespoons)
• 1.5 tablespoons fish sauce
• 1.5 tablespoons dark soy sauce
• 2 tablespoons sugar
• 2 tablespoons water

Nuoc Cham Dipping Sauce Ingredients:

• 1 clove garlic
• 2 tablespoons fresh lime juice (approximately 1 lime)
• 6 tablespoons hot water
• 2.5 tablespoons sugar
• 2 tablespoons fish sauce

Optional Garnish:

• Grated carrots
• 1 birds eye chili pepper

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Instructions

1. Carefully mince the lemongrass stalks, garlic cloves, and shallots into ultra-fine pieces, ensuring maximum flavor extraction.
2. Combine finely chopped aromatics with fish sauce, dark soy sauce, granulated sugar, and water in a mixing bowl, whisking until ingredients are thoroughly integrated.
3. Submerge chicken thighs completely in the marinade, coating each piece evenly. Allow to marinate for a minimum of 30 minutes at ambient temperature or refrigerate overnight for deeper flavor penetration.
4. Preheat grill to medium heat (approximately 350-400°F or 175-200°C), ensuring grates are clean and lightly brushed with vegetable or olive oil.
5. Remove chicken from marinade, gently patting excess liquid with paper towels to prevent flare-ups during grilling.
6. Position chicken thighs skin-side down on the grill, allowing direct heat to crisp the exterior and render fat.
7. Grill chicken for 12-15 minutes, rotating periodically to achieve uniform caramelization and prevent burning, ensuring internal temperature reaches 165°F (74°C).
8. For the accompanying nuoc cham dipping sauce, whisk fresh lime juice, hot water, granulated sugar, fish sauce, and optional chili or garlic until sugar completely dissolves.
9. After grilling, let chicken rest for 5-7 minutes to redistribute internal juices, then slice against the grain.
10. Plate grilled lemongrass chicken alongside vermicelli noodles or steamed jasmine rice, accompanied by fresh herbs and nuoc cham sauce.

Notes

• Marinating transforms ordinary chicken into a flavor-packed Vietnamese delicacy bursting with aromatic lemongrass and savory depth.
• Overnight marination intensifies the complex taste profile, allowing chicken to absorb every nuanced seasoning from the marinade.
• Grilling technique ensures crispy exterior while maintaining juicy, tender meat by carefully monitoring heat and turning periodically.
• Nuoc Cham sauce adds bright, tangy contrast that elevates the rich grilled chicken with its zesty lime and umami-packed fish sauce blend.
• Room temperature marination helps chicken absorb flavors more effectively and promotes even cooking throughout the meat.
• Fresh herbs and accompanying vegetables provide refreshing balance to the richly seasoned grilled chicken, creating a complete and satisfying meal.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner
• Method: Grilling
• Cuisine: Vietnamese

Nutrition

• Serving Size: 4
• Calories: 320 kcal
• Sugar: 12 g
• Sodium: 680 mg
• Fat: 22 g
• Saturated Fat: 6 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 1 g
• Protein: 28 g
• Cholesterol: 140 mg