Vietnamese Lemongrass Chicken (Printer-Friendly Format)

Juicy chicken thighs marinated in aromatic lemongrass, grilled to perfection with sweet and savory Vietnamese flavors.

# Ingredients You'll Need:

→ Main

01 - 8 boneless chicken thighs

→ Lemongrass Marinade

02 - 1 stalk lemongrass (approximately 3½ tablespoons when minced)
03 - 4 cloves garlic (approximately 2 tablespoons when minced)
04 - 1 shallot or small onion (approximately 2 tablespoons when minced)
05 - 1½ tablespoons fish sauce
06 - 1½ tablespoons dark soy sauce (or mushroom soy, or regular soy)
07 - 2 tablespoons sugar
08 - 2 tablespoons water

→ Nuoc Cham Dipping Sauce

09 - 1 clove garlic
10 - 2 tablespoons fresh lime juice (approximately 1 lime, or substitute with white vinegar)
11 - 6 tablespoons hot water
12 - 2 tablespoons + 1 teaspoon sugar
13 - 2 tablespoons fish sauce
14 - Grated carrots (optional)
15 - 1 bird's eye chili pepper (optional)

# Step-by-Step Instructions:

01 - Finely chop or grate the garlic and shallot. For the lemongrass, remove the outer layer of the stalk, cut off the dry tips and hard base. Use only the tender light yellow parts. Finely chop by hand or process with the shallots and garlic until finely minced.
02 - Combine the minced aromatics in a bowl with the chicken and remaining marinade ingredients (fish sauce, soy sauce, sugar and water). Marinate at room temperature for 30-60 minutes or refrigerate overnight for 24 hours for optimal flavor. For a spicy variation, add 1-2 tablespoons of sriracha or 1 finely chopped Thai chili.
03 - Remove as much of the aromatic solids from the chicken as possible to prevent burning. Lightly coat the chicken with vegetable or avocado oil to prevent sticking to the grill.
04 - Set the grill to medium heat due to the sugar content in the marinade. Place chicken skin-side down first and sear for 2-3 minutes with lid up. Flip the chicken, close the lid and cook for 5-8 minutes. Check for doneness and if more char is desired, briefly return to skin-side down for one minute. Total cooking time is approximately 12-15 minutes for ¼ inch thick boneless dark meat. Let rest for 5 minutes before slicing.
05 - Grate or finely chop the garlic into a small bowl. Add lime juice, hot water, and sugar, stirring until sugar dissolves. Mix in fish sauce and adjust to taste. For heat, add finely chopped bird's eye chili. For color, incorporate finely grated carrots.
06 - Arrange sliced lemongrass chicken with vermicelli noodles or white rice, sliced cucumbers and tomatoes. Serve with nuoc cham dipping sauce on the side.

# Additional Information:

01 - Dark meat like chicken thighs produces more flavorful results due to higher fat content and juiciness.
02 - Boneless chicken cooks more quickly and evenly than bone-in cuts.
03 - Removing lemongrass and garlic chunks before grilling prevents burning without sacrificing flavor.
04 - Medium heat is preferred for grilling as the sugar, lemongrass, and garlic in the marinade burn easily.
05 - A cast iron skillet can be used instead of a grill if necessary.

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