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.
Ingredients
Scale
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
Instructions
- Carefully mince the lemongrass stalks, garlic cloves, and shallots into ultra-fine pieces, ensuring maximum flavor extraction.
- Combine finely chopped aromatics with fish sauce, dark soy sauce, granulated sugar, and water in a mixing bowl, whisking until ingredients are thoroughly integrated.
- 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.
- 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.
- Remove chicken from marinade, gently patting excess liquid with paper towels to prevent flare-ups during grilling.
- Position chicken thighs skin-side down on the grill, allowing direct heat to crisp the exterior and render fat.
- Grill chicken for 12-15 minutes, rotating periodically to achieve uniform caramelization and prevent burning, ensuring internal temperature reaches 165°F (74°C).
- 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.
- After grilling, let chicken rest for 5-7 minutes to redistribute internal juices, then slice against the grain.
- 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