If you love vibrant, fresh flavors that explode in every bite, then the Grilled Vietnamese Lemongrass Chicken Recipe is about to become your new favorite. This dish brings together tender chicken thighs marinated in a fragrant blend of lemongrass, garlic, and tangy lime, then grilled to smoky perfection. Every juicy piece bursts with that unmistakable Vietnamese charm, making it perfect for summer cookouts or an easy weeknight dinner that feels like a special occasion.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and balance—the ingredients are straightforward but each one is essential to create that authentic, irresistible flavor burst and perfect texture.
- 1½ pounds boneless, skinless chicken thighs: juicy and flavorful, ideal for absorbing the marinade while staying tender on the grill.
- 3 tablespoons finely minced lemongrass (white part only): the star ingredient that lends a citrusy, slightly herbal note unique to Vietnamese cuisine.
- 3 cloves garlic (minced): adds a deep, savory punch that complements the fresh lemongrass beautifully.
- 2 shallots (finely chopped): bring a mild sweetness and subtle onion flavor to the marinade.
- 2 tablespoons fish sauce: for authentic umami depth and the perfect salty kick.
- 1 tablespoon soy sauce: enhances the savory layers and adds color to the chicken.
- 1 tablespoon brown sugar: balances the tartness and saltiness with a gentle sweetness.
- 1 tablespoon lime juice: injects fresh acidity to brighten all the flavors.
- 1 tablespoon vegetable oil: helps distribute the marinade evenly and keeps the chicken moist during grilling.
- ½ teaspoon black pepper: a touch of warmth that ties the marinade together.
- Fresh cilantro and lime wedges for serving (optional): add vibrant freshness and extra zing at the table.
How to Make Grilled Vietnamese Lemongrass Chicken Recipe
Step 1: Prepare the Marinade and Chicken
Start by mixing the lemongrass, garlic, shallots, fish sauce, soy sauce, brown sugar, lime juice, vegetable oil, and black pepper in a large bowl or resealable bag. This aromatic marinade is what transforms simple chicken thighs into a fragrant, flavor-packed dish. Add the chicken thighs and toss everything together to coat them thoroughly. Cover and refrigerate for at least an hour, but overnight marinating works wonders if you have time—it allows all that Vietnamese magic to seep deep into the meat.
Step 2: Preheat Your Grill
Whether you’re using an outdoor grill or a grill pan on the stovetop, get it good and hot on medium-high heat. A hot grill will give you those beautiful char marks and caramelization that make this recipe so crave-worthy. Don’t forget to lightly oil the grates to prevent sticking, so your chicken stays intact and juicy.
Step 3: Grill the Chicken
Place the marinated chicken thighs on the grill, cooking for about 5 to 6 minutes on each side. The goal here is to get a nice char that locks in juices and adds that smoky undertone. Chicken is ready when the internal temperature reaches 165°F (74°C). Remove from the grill and let rest for a few minutes—this little pause ensures every bite is tender and packed with juiciness.
Step 4: Slice and Serve
Once rested, slice the chicken into thick pieces and get ready to enjoy! This recipe is simple but shines brilliantly on its own or with your favorite Vietnamese sides. Easy, fresh, and utterly delicious—it’s a guaranteed crowd-pleaser.
How to Serve Grilled Vietnamese Lemongrass Chicken Recipe
Garnishes
A sprinkle of fresh cilantro and a few zingy lime wedges on the side are perfect. The cilantro adds vibrant herbal notes that brighten the smoky chicken, and the lime wedges let each person add an extra hit of citrus if they want. These simple touches transform the experience from good to unforgettable.
Side Dishes
This chicken pairs beautifully with steamed jasmine rice or fragrant coconut rice, soaking up every bit of the flavorful juices. Pickled vegetables provide a crunchy, acidic contrast that complements the sweet-salty marinade perfectly. Or try it alongside a crisp Asian slaw or fresh herb salad for a light, refreshing meal.
Creative Ways to Present
Beyond the classic plate, the Grilled Vietnamese Lemongrass Chicken Recipe tastes amazing tucked inside bánh mì sandwiches, layered over rice bowls with sliced cucumbers and a drizzle of spicy mayo, or diced into fresh summer rolls with vermicelli noodles and crunchy veggies. Its versatility means you can get creative and enjoy these vibrant flavors any way you like.
Make Ahead and Storage
Storing Leftovers
Leftover grilled lemongrass chicken keeps well in an airtight container in the refrigerator for up to 3 days. It’s super handy to have ready-made protein for quick lunches or dinners. Just refrigerate promptly after cooling and make sure your container seals tight to keep it fresh.
Freezing
If you want to keep the Grilled Vietnamese Lemongrass Chicken Recipe longer, freezing works great. Place cooled chicken in a freezer-safe bag or container and freeze for up to 2 months. Label it so you can easily grab it for a quick meal—perfect for busy days when you want flavorful food without the fuss.
Reheating
Reheat gently in a skillet over low heat or in the microwave to avoid drying out the chicken. Adding a splash of water or broth while reheating helps keep it moist. Heating slowly preserves that wonderful lemongrass aroma and juicy texture, making your leftovers just as delightful as fresh.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well but take care not to overcook them since they have less fat and can dry out faster. Marinate thoroughly and grill just until cooked through for the best results.
Is lemongrass hard to find?
Lemongrass is usually available at Asian grocery stores or in the produce section of well-stocked supermarkets. The key is to use the white tender part of the stalk for the best flavor and texture.
Can I make the marinade ahead of time?
Yes, prepping the marinade a day or two in advance intensifies the flavors even more. Just keep it refrigerated and combine with the chicken only when you’re ready to marinate.
Is this recipe gluten-free?
It can be! Make sure to use gluten-free soy sauce, such as tamari, instead of regular soy sauce to keep it gluten-free and safe for those with sensitivities.
How long should I marinate the chicken?
At least 1 hour is enough to impart good flavor, but overnight marinating is ideal to develop deeper, richer tastes. Just be sure not to go beyond 24 hours to keep the meat’s texture just right.
Final Thoughts
There’s something truly special about the Grilled Vietnamese Lemongrass Chicken Recipe—it’s fresh, flavorful, and surprisingly easy to master. This dish brings a touch of Vietnamese sunshine to your grill and your table, making it perfect for sharing with friends or enjoying a simple dinner that feels downright festive. Give it a try and watch it become a delicious staple you’ll keep coming back to!
Print
Grilled Vietnamese Lemongrass Chicken Recipe
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 12 minutes
- Total Time: 27 minutes (plus marinating time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Vietnamese
- Diet: Gluten Free
Description
This Grilled Vietnamese Lemongrass Chicken recipe features tender, marinated chicken thighs infused with the bright, aromatic flavors of lemongrass, garlic, and shallots. Perfectly charred on the grill, this dish offers a delicious balance of savory, sweet, and tangy notes, making it ideal for summer cookouts or an easy weeknight meal.
Ingredients
Chicken and Marinade
- 1½ pounds boneless, skinless chicken thighs
- 3 tablespoons lemongrass (finely minced, white part only)
- 3 cloves garlic (minced)
- 2 shallots (finely chopped)
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil
- ½ teaspoon black pepper
For Serving (Optional)
- Fresh cilantro
- Lime wedges
Instructions
- Prepare the Marinade: In a large bowl or resealable bag, combine the finely minced lemongrass, minced garlic, chopped shallots, fish sauce, soy sauce, brown sugar, lime juice, vegetable oil, and black pepper. Stir well to create a flavorful marinade base.
- Marinate the Chicken: Add the boneless, skinless chicken thighs to the marinade and toss until evenly coated. Cover the bowl or seal the bag and refrigerate for at least 1 hour, preferably overnight, allowing the flavors to deeply penetrate the meat.
- Preheat the Grill: About 20 minutes before cooking, preheat a grill or grill pan to medium-high heat. Lightly oil the grill grates to prevent sticking.
- Grill the Chicken: Place the marinated chicken thighs on the hot grill. Cook for 5 to 6 minutes per side, until the chicken is nicely charred and reaches an internal temperature of 165°F (74°C), ensuring it is fully cooked.
- Rest and Serve: Remove the chicken from the grill and let it rest for a few minutes to retain juices. Slice and serve hot, optionally garnished with fresh cilantro and lime wedges. Accompany with steamed rice, pickled vegetables, or fresh herbs for a complete meal.
Notes
- For maximum flavor, finely chop or pulse the lemongrass in a food processor instead of mincing by hand.
- This recipe also works well using chicken breasts or chicken skewers instead of thighs.
- Leftover grilled chicken is delicious in rice bowls, fresh salads, or in bánh mì sandwiches.
