Description
Savor zesty Vietnamese lemongrass chicken, a melodic blend of aromatic herbs and tender marinated meat. Fragrant garlic, ginger, and lemongrass create a perfect harmony that transports you straight to Hanoi’s bustling street markets.
Ingredients
Scale
Protein:
- 8 boneless chicken thighs
Marinade Aromatics:
- 1 stalk lemongrass (approximately 3.5 tablespoons)
- 4 cloves garlic (approximately 2 tablespoons)
- 1 shallot (or small onion, approximately 2 tablespoons)
Marinade Liquids and Seasonings:
- 1.5 tablespoons fish sauce
- 1.5 tablespoons dark soy sauce (or mushroom soy, or regular soy)
- 2 tablespoons sugar
- 2 tablespoons water
Nuoc Cham Dipping Sauce:
- 1 clove garlic
- 2 tablespoons + 1 teaspoon sugar
- 2 tablespoons fish sauce
- 2 tablespoons fresh lime juice (approximately 1 lime, or substitute with white vinegar)
- 6 tablespoons hot water
Optional Garnish:
- grated carrots
- 1 birds eye chili pepper
Instructions
- Meticulously mince garlic cloves, shallots, and tender lemongrass stalks into fine, aromatic fragments, releasing their intense flavors into a mixing vessel.
- Whisk together fish sauce, soy sauce, granulated sugar, and cool water until sugar dissolves completely, creating a harmonious marinade with balanced umami and sweet undertones.
- Submerge chicken pieces thoroughly in the liquid mixture, ensuring each surface is generously coated and infused with the fragrant herbs and seasonings.
- Allow chicken to absorb marinade flavors at ambient temperature for 30-60 minutes, or refrigerate for up to 24 hours for deeper flavor penetration.
- Preheat grill to medium heat (350-375 degrees Fahrenheit or 175-190 degrees Celsius), creating an ideal cooking environment for even heat distribution.
- Gently pat chicken pieces dry, removing excess marinade and lightly brushing with neutral cooking oil to prevent sticking and promote beautiful caramelization.
- Position chicken skin-side down on hot grill grates, cooking for 2-3 minutes until crisp golden-brown edges emerge, then carefully flip to opposite side.
- Close grill lid and continue cooking for 5-8 minutes, ensuring internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) for food safety.
- While chicken grills, prepare nuoc cham by combining complementary ingredients, adjusting seasoning to achieve perfect sweet-tangy-savory balance.
- Once fully cooked, let chicken rest for 3-5 minutes to redistribute internal juices, then slice against the grain for maximum tenderness.
- Plate alongside vermicelli noodles or steamed jasmine rice, garnish with fresh herbs, and serve nuoc cham dipping sauce in a separate small bowl.
Notes
- Marinate chicken for maximum flavor infusion, letting the lemongrass and aromatics deeply penetrate the meat.
- Use fresh ingredients like recently harvested lemongrass and just-crushed garlic for vibrant, authentic Vietnamese taste.
- Grill chicken skin-side down first to render fat and create a crispy, golden-brown exterior that locks in juiciness.
- Let chicken rest after grilling to redistribute internal juices, ensuring each bite remains tender and succulent.
- Nuoc Cham sauce provides a tangy, sweet-sour balance that complements the rich, grilled chicken perfectly.
- Serve immediately with cold rice noodles or steamed rice to enjoy the optimal temperature and texture contrast.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 4
- Calories: 280 kcal
- Sugar: 12 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 110 mg