Description
This Grilled Vietnamese Lemongrass Chicken is a flavorful and aromatic dish featuring tender chicken thighs marinated in a vibrant blend of lemongrass, garlic, shallots, lime, and traditional Vietnamese seasonings. Perfectly grilled to achieve a slightly charred exterior and juicy interior, this recipe brings the authentic taste of Vietnamese cuisine right to your table in under 30 minutes.
Ingredients
Scale
Marinade
- 2 stalks lemongrass (tender white part only, finely chopped)
- 1 large shallot (thinly sliced, skin removed)
- 4 large garlic cloves (minced)
- 3 tablespoons fresh lime juice
- Zest of 1 lime
- 2 tablespoons packed light brown sugar
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 2 teaspoons fish sauce
Main Ingredient
- 2 pounds boneless, skinless chicken thighs
Instructions
- Prepare the Marinade: In a food processor or mortar and pestle, finely chop the lemongrass, shallot, and garlic until you form a coarse paste. Transfer this paste to a mixing bowl and add the fresh lime juice, lime zest, brown sugar, vegetable oil, soy sauce, and fish sauce. Whisk everything together to combine thoroughly.
- Marinate the Chicken: Place the boneless, skinless chicken thighs in a large bowl or zip-top bag and pour the marinade over them. Massage the marinade into the chicken ensuring every piece is well coated. Cover the bowl or seal the bag and refrigerate for at least 30 minutes, ideally 1-2 hours, to allow the flavors to penetrate deeply.
- Preheat the Grill: Heat your grill to medium-high heat, around 400°F (204°C). Lightly oil the grill grates to prevent sticking.
- Grill the Chicken: Remove the chicken from the marinade, letting the excess drip off. Place the thighs on the preheated grill and cook for about 5-6 minutes per side or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through with a nice charred exterior.
- Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for 5 minutes to redistribute the juices. Serve the lemongrass chicken hot with steamed rice, fresh herbs, and a side of pickled vegetables or salad for a complete Vietnamese-inspired meal.
Notes
- For extra flavor, marinate the chicken overnight in the refrigerator.
- If you don’t have a grill, the chicken can be cooked under a broiler or in a grill pan on the stovetop.
- Lemongrass can be tough to chop; using only the tender white parts ensures better texture and flavor.
- Adjust the amount of brown sugar depending on your preferred balance of sweet and savory flavors.
- Check for doneness using a meat thermometer to avoid overcooking.
