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Vietnamese Lemongrass Chicken

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A flavorful Vietnamese dish featuring tender chicken marinated in aromatic lemongrass, garlic, and fish sauce, then grilled or pan-seared to golden perfection.

Ingredients

Scale
  • 1 lb (450 g) boneless, skinless chicken thighs
  • 2 stalks lemongrass, finely minced (white part only)
  • 3 cloves garlic, minced
  • 1 tablespoon shallots, minced
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon honey or sugar
  • 1 tablespoon vegetable oil
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • Lime wedges and cilantro for garnish

Instructions

  1. In a bowl, combine minced lemongrass, garlic, shallots, fish sauce, soy sauce, honey, oil, pepper, and salt.
  2. Add chicken thighs to the marinade, tossing to coat evenly. Cover and refrigerate for at least 1 hour, preferably 2–4 hours.
  3. Preheat grill or skillet over medium-high heat. Lightly oil the grates or pan.
  4. Remove chicken from marinade, shaking off excess. Grill or sear for 4–5 minutes per side, until cooked through and lightly charred.
  5. Transfer chicken to a cutting board and let rest for 5 minutes.
  6. Slice chicken and garnish with lime wedges and fresh cilantro. Serve with steamed rice or baguette.

Notes

  • For best flavor, marinate overnight.
  • Use chicken thighs for juicier results—breasts can dry out.
  • Adjust honey/sugar to taste depending on sweetness preference.
  • Can be broiled or air-fried if grill or skillet isn’t available.

Nutrition

Find it online: https://easy-tapas-recipes.com/vietnamese-lemongrass-chicken/