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–+ servings
Vietnamese Lemongrass Chicken

Vietnamese Lemongrass Chicken

Discover the vibrant flavors of Vietnamese Lemongrass Chicken. Perfectly grilled and bursting with citrusy aroma, this dish is a must-try for any food lover.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 1 hour
Servings: 4 people
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 8 thighs boneless chicken
  • 1 stalk lemongrass about 3 tablespoons finely chopped
  • 4 cloves garlic about 2 tablespoons minced
  • 1 small onion shallot about 2 tablespoons minced
  • 1 tablespoon fish sauce
  • 1 tablespoon dark soy sauce or regular soy sauce
  • 2 tablespoons sugar
  • 2 tablespoons water
  • 1 clove garlic for Nuoc Cham sauce minced
  • 2 tablespoons lime juice or white vinegar
  • 6 tablespoons warm water for Nuoc Cham
  • 2 tablespoons sugar for Nuoc Cham
  • 2 tablespoons fish sauce for Nuoc Cham
  • optional shredded carrots for color and bird’s eye chili for heat

Equipment

  • Sharp knife
  • Cutting board
  • Mixing bowls
  • Grill or skillet
  • Tongs

Method
 

  1. Prepare the marinade by finely chopping or grating lemongrass, garlic, and shallot, then combine with fish sauce, soy sauce, sugar, and water in a bowl.
  2. Marinate the chicken thighs in the prepared marinade for at least 30 minutes at room temperature or overnight in the fridge for deeper flavor.
  3. Preheat the grill to medium-high and lightly brush the chicken with vegetable oil.
  4. Grill the chicken for 2-3 minutes on one side, then flip and grill for another 5-8 minutes, monitoring to avoid burning.
  5. Prepare the Nuoc Cham sauce by combining minced garlic, lime juice, warm water, sugar, and fish sauce in a small bowl; adjust flavor as desired.
  6. Serve the grilled chicken with jasmine rice, vermicelli, or veggies, drizzling with Nuoc Cham sauce or serving it on the side.

Nutrition

Calories: 280kcalCarbohydrates: 10gProtein: 26gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 600mgPotassium: 300mgSugar: 5gVitamin A: 50IUVitamin C: 5mgCalcium: 20mgIron: 1.5mg

Notes

For a substitute for lemongrass, use lemon zest mixed with ginger. To reduce added fats, you can bake the chicken instead of grilling. Store leftovers in an airtight container for up to 3 days, or freeze the marinade in ice cube trays for later use. Don’t skip the marinating time for the best flavor, and always make sure the internal temperature of the chicken reaches 165°F for safety.
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