Grilled Vietnamese Lemongrass Chicken

This Vietnamese lemongrass chicken brings authentic street food flavors right to your kitchen. The aromatic combination of fresh lemongrass, garlic, and shallots creates a marinade that transforms simple chicken thighs into a sweet-savory masterpiece with irresistible char marks and juicy interior.

The first time I made this dish for friends they couldn't believe it wasn't from a restaurant. Now it's become our go-to weekend grilling recipe whenever we want something impressive without spending hours in the kitchen.

Ingredients

• Boneless chicken thighs they stay juicy and tender during grilling with more flavor than breast meat
• Fresh lemongrass the essential aromatic that gives this dish its distinctive citrusy fragrance
• Garlic and shallots create the aromatic base that penetrates deep into the meat
• Fish sauce provides that unmistakable umami depth that makes Vietnamese cuisine so craveable
• Dark soy sauce adds color and richness to complement the fish sauce
• Sugar balances the savory elements and helps create those beautiful caramelized bits

Step-by-Step Instructions

Prepare the Aromatics

Finely chop the lemongrass focusing only on the tender yellow parts near the base. The fibrous top parts won't break down properly in the marinade. Remove the tough outer layer first then mince as finely as possible or pulse in a food processor with the garlic and shallots until you have a fragrant paste. The smaller the pieces the more flavor will infuse into the chicken.

Create the Marinade

Combine the aromatic mixture with fish sauce dark soy sauce sugar and water in a large bowl. This combination creates the perfect balance of salty sweet and savory elements. Stir until the sugar fully dissolves to ensure even distribution of flavors throughout the chicken.

Marinate the Chicken

Add chicken thighs to the marinade and massage it in thoroughly with your hands. For best results let it marinate overnight in the refrigerator but even 30 minutes at room temperature will impart significant flavor. The fish sauce helps the marinade penetrate deep into the meat fibers.

Prepare for Grilling

Remove excess aromatics from the chicken surface by gently scraping them off. This prevents burning and bitter flavors. Coat the chicken lightly with neutral oil to prevent sticking to the grill. Allow the chicken to sit at room temperature for 15 minutes before grilling for more even cooking.

Grill to Perfection

Heat your grill to medium not high as the sugar in the marinade can burn easily. Place chicken skin side down first for 2-3 minutes to develop char marks then flip and cook with the lid closed for another 5-8 minutes. The chicken is done when it reaches 165°F internally and juices run clear.

Rest and Serve

Let the chicken rest for 5 minutes before slicing to allow juices to redistribute. Serve with nuoc cham dipping sauce vermicelli noodles fresh herbs and vegetables for an authentic Vietnamese experience.

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The lemongrass is truly the star of this dish. When I visited Vietnam years ago I watched street vendors pound fresh lemongrass with mortar and pestle before grilling similar chicken dishes over small charcoal flames. The fragrance would fill entire streets and draw crowds of hungry customers. I've tried to capture that same intoxicating aroma in this recipe.

Make-Ahead Options

This lemongrass chicken actually improves with longer marinating time making it perfect for meal prep. You can prepare the marinade and chicken up to 24 hours in advance and keep it refrigerated in an airtight container. The flavors will continue to develop and penetrate deeper into the meat resulting in even more flavorful chicken. If you're really planning ahead you can even freeze the chicken in the marinade for up to 3 months just thaw completely in the refrigerator before grilling.

Serving Suggestions

Vietnamese cuisine is all about balance and contrast. Serve this lemongrass chicken as part of a complete meal by pairing it with rice vermicelli noodles that have been rinsed in cold water and drained. Add a vibrant array of fresh vegetables like sliced cucumbers shredded carrots bean sprouts and leafy herbs such as mint cilantro and Thai basil. For an interactive dining experience set up a build-your-own rice paper wrap station with all these components plus the essential nuoc cham dipping sauce on the side. The cool crunchy vegetables and herbs perfectly complement the hot fragrant chicken.

Flavor Variations

While this recipe captures the classic Vietnamese lemongrass chicken flavor there are several ways to adapt it to your taste preferences. For a spicier version add 1-2 Thai bird's eye chilies to the marinade. If you prefer a sweeter profile increase the sugar to 3 tablespoons. For a more complex flavor profile add 1 tablespoon of finely grated ginger to the aromatic paste. You can also substitute chicken with pork shoulder sliced thinly across the grain or even firm tofu that's been pressed and drained for a vegetarian option just adjust cooking times accordingly.

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Frequently Asked Recipe Questions

→ What cut of chicken works best for this dish?

Dark meat like boneless chicken thighs works best as they have more fat, remain juicier when grilled, and absorb the marinade better. However, you can use any cut of chicken—just adjust cooking time accordingly for different thicknesses.

→ How do I prepare lemongrass for the marinade?

Remove the first outer layer of the lemongrass stalk, cut off the dry tips and hard base. Use only the tender light yellow parts for the marinade. Finely chop it by hand or use a food processor to ensure the fibrous stalk breaks down properly.

→ Can I cook this without a grill?

Yes! While grilling gives the best flavor, you can use a cast iron skillet or frying pan on the stovetop with excellent results. Just maintain medium heat to prevent burning the sugar in the marinade.

→ Why should I remove the aromatics before grilling?

The lemongrass, garlic and shallot pieces burn easily on the grill, creating bitter flavors. Since the marinade has already infused into the meat, removing the solids prevents burning while maintaining all the delicious flavor.

→ What is nuoc cham and is it necessary?

Nuoc cham is a traditional Vietnamese dipping sauce made with fish sauce, lime juice, sugar, garlic and sometimes chili. While optional, it adds brightness and completes the authentic Vietnamese flavor profile of the dish.

→ How long should I marinate the chicken?

For best results, marinate the chicken overnight (up to 24 hours) in the refrigerator. If you're short on time, even 30 minutes to 1 hour at room temperature will impart good flavor.