Grilled Vietnamese Lemongrass Chicken

This delicious Grilled Vietnamese Lemongrass Chicken is marinated with lemongrass and spices, grilled to perfection, and is a quick and flavorful meal ideal for the whole family.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Total Time 35

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Vietnamese

Calories: 320

Ingredients Method Notes

Ingredients

For the marinade

2 stalks lemongrass, minced (tender white part only) Use fresh lemongrass for the best aroma.
4 cloves garlic, minced
1 tablespoon fish sauce (or soy sauce for a vegetarian option)
1 tablespoon sugar Stir until dissolved.
1 teaspoon salt
1 tablespoon vegetable oil
1 lime Juice of 1 lime

For the chicken

1 pound boneless, skinless chicken thighs Thighs are juicier for grilling.

For garnish

Fresh herbs (such as cilantro and mint) Add fresh herbs for garnish.

Method

Preparation of Marinade

In a mixing bowl, combine the minced lemongrass, minced garlic, fish sauce, sugar, salt, vegetable oil, and lime juice. Stir well until the sugar is dissolved.

Marinating the Chicken

Place the chicken thighs in a zip-top bag or a shallow dish. Pour the marinade over the chicken, ensuring it’s well-coated. Seal the bag or cover the dish, and let marinate in the fridge for at least 20 minutes or up to 2 hours.

Grilling the Chicken

Preheat your grill to medium-high heat.
Remove the chicken from the marinade and shake off any excess. Grill the chicken for about 6-7 minutes on each side or until fully cooked (internal temperature should reach 165°F).

Serving

Let the chicken rest for a few minutes before slicing it. Garnish with fresh herbs and a squeeze of lime juice. Serve with steamed jasmine rice and enjoy!

Notes

For best results, let the chicken marinate overnight for deeper flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat gently to avoid drying out.