Description
Grilled Vietnamese Lemongrass Chicken is a fragrant and savory dish featuring chicken marinated in a blend of lemongrass, garlic, fish sauce, and spices. Grilled to perfection, it’s juicy, aromatic, and perfect with rice or noodles.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs
- 3 stalks lemongrass, white part only, finely minced
- 3 cloves garlic, minced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- 1 teaspoon ground black pepper
- 1 tablespoon lime juice
- Fresh herbs (cilantro, mint), for garnish
- Lime wedges, for serving
Instructions
- In a bowl, mix lemongrass, garlic, fish sauce, soy sauce, brown sugar, oil, black pepper, and lime juice.
- Add chicken thighs and toss to coat. Cover and marinate in the fridge for at least 1 hour, preferably overnight.
- Preheat grill to medium-high heat. Lightly oil the grates.
- Grill chicken for 5–7 minutes per side, or until nicely charred and internal temperature reaches 165°F (74°C).
- Let rest for 5 minutes, then slice and serve with rice, noodles, or salad.
- Garnish with fresh herbs and lime wedges.
Notes
- Use a food processor to finely mince lemongrass for best flavor and texture.
- Also works well with chicken breasts or wings.
- Leftovers make great rice bowls or banh mi sandwiches.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 4g
- Sodium: 710mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 135mg