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
Scale
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.
