Grilled Vietnamese Chicken with Lemongrass (Print Version)

Tender chicken thighs grilled after soaking in aromatic Vietnamese lemongrass, garlic, and fish sauce marinade.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken thighs (approximately 1.3 pounds)

→ Marinade

02 - 2 tablespoons fish sauce
03 - 2 tablespoons soy sauce (gluten-free if needed)
04 - 1 tablespoon light brown sugar
05 - 2 tablespoons lemongrass, finely minced (white part only)
06 - 3 garlic cloves, finely minced
07 - 1 small shallot, finely minced
08 - 1 tablespoon vegetable oil
09 - 1 teaspoon ground black pepper
10 - 1 red chili, deseeded and finely chopped (optional)

→ Garnishes (optional)

11 - Fresh cilantro, chopped
12 - Lime wedges
13 - Sliced cucumber

# Steps:

01 - Combine fish sauce, soy sauce, brown sugar, minced lemongrass, garlic, shallot, vegetable oil, black pepper, and chili (if using) in a large bowl. Whisk until sugar dissolves completely.
02 - Add chicken thighs to the bowl and toss thoroughly to coat with marinade. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor penetration.
03 - Prepare grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
04 - Remove chicken from marinade, allowing excess to drip off. Grill for 6 to 7 minutes per side until cooked through with desirable char marks. Internal temperature must reach 165°F for safe consumption.
05 - Transfer grilled chicken to a serving plate and let rest for 5 minutes to retain juices. Slice if desired and garnish with fresh cilantro, lime wedges, and cucumber slices.

# Expert Tips:

01 -
  • The marinade works double duty, tenderizing and infusing the chicken with that perfect balance of salty, sweet, and aromatic
  • Its incredibly forgiving whether you grill it perfectly or get a little too much char, the flavors remain vibrant
02 -
  • Pat the chicken mostly dry before grilling, too much wet marinade causes flare-ups and prevents proper charring
  • Lemongrass can be tough to chop finely, try smashing it with a heavy knife first to release the oils
03 -
  • If your lemongrass is dried out, soak it in warm water for 10 minutes before mincing to soften it up
  • Let the grilled chicken rest before slicing, this keeps all those juices inside where they belong

Go Back