Name: Vietnamese Lemongrass Chicken
Prep time: 10 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 2 tablespoons canola oil; 2 tablespoons finely chopped lemongrass; 1 tablespoon lemon juice; 2 teaspoons soy sauce; 2 teaspoons light brown sugar; 2 teaspoons minced garlic; 1 teaspoon fish sauce; 1.5 pounds chicken thighs, or more to taste, pounded to an even thickness

Cook Time: 10 minutes

This simple recipe for grilled chicken thighs infused with a tangy lemongrass marinade is perfect for a quick dinner. With a balance of savory and sweet flavors, it's a dish thats sure to impress your family or guests.

Ingredients

2 tablespoons canola oil
2 tablespoons finely chopped lemongrass
1 tablespoon lemon juice
2 teaspoons soy sauce
2 teaspoons light brown sugar
2 teaspoons minced garlic
1 teaspoon fish sauce
1 pounds chicken thighs, pounded to an even thickness (or more, depending on taste)

Directions

Gather all the ingredients. Ensure that the chicken thighs are evenly pounded for uniform cooking.
In a glass bowl, mix together the canola oil, finely chopped lemongrass, lemon juice, soy sauce, brown sugar, minced garlic, and fish sauce. Stir until the sugar dissolves completely, creating a smooth marinade.
Add the chicken thighs to the bowl and turn them to coat in the marinade. Make sure each piece is fully covered with the mixture.
Cover the bowl and refrigerate the marinating chicken for at least 20 minutes, but no more than 1 hour. This allows the flavors to infuse the meat.
While the chicken marinates, preheat your grill to medium heat and lightly oil the grate to prevent sticking.
Once the chicken has marinated, remove the thighs from the bowl, allowing excess marinade to drip off. Discard the leftover marinade.
Place the chicken thighs on the preheated grill. Cook for 3 to 5 minutes on each side, or until the chicken is no longer pink in the center and the juices run clear. To be sure, insert an instant-read thermometer into the thickest part of the chicken. The internal temperature should reach at least 165F (74C).
Once done, remove the chicken from the grill and allow it to rest for a couple of minutes before serving.
Serve with your favorite side dishes, and enjoy the tangy, flavorful grilled chicken!

Nutrition Facts (per serving)

Calories: 308
Fat: 19g (24% Daily Value)
Saturated Fat: 4g (19% Daily Value)
Cholesterol: 105mg (35% Daily Value)
Sodium: 339mg (15% Daily Value)
Total Carbohydrate: 4g (1% Daily Value)
Dietary Fiber: 0g (0% Daily Value)
Total Sugars: 2g
Protein: 29g (58% Daily Value)
Vitamin C: 2mg (2% Daily Value)
Calcium: 21mg (2% Daily Value)
Iron: 2mg (9% Daily Value)
Potassium: 303mg (6% Daily Value)

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Vietnamese Lemongrass Chicken Recipe

Comments

Debra Scott

10/08/2025 11:58:12 PM

I have prepared this dish several times now, and my entire family adores it. Here are a few tips and adjustments I've found helpful: I opt for using a whole lemongrass stick, 2 garlic cloves, and the juice of a whole lemon to streamline the process. Instead of chopping, I blend all of the marinade ingredients in my smoothie blender. Additionally, I prepare this dish in advance and freeze the chicken in the marinade. This way, I can simply pull it out in the morning on a hectic weekday, and by evening it's defrosted and ready to cook. The chicken turns out perfectly marinated every time.

Lisa Garcia

10/09/2025 11:07:03 AM

One of my top choices. Typically, I prepare this dish using flavor cubes, but when I ran out, I decided to search for a from-scratch recipe. I opted to double the recipe and included: 1/2 of a diced onion, 2 minced hot chili peppers, 1 tablespoon of salt, and used lime juice in place of lemon. After removing the skin and fat from the chicken, I quartered the thighs. Instead of grilling, I stir-fried the dish. To accompany it, I served with rice and steamed broccoli.

Frank Perez

10/06/2025 05:09:49 AM

Absolutely amazing! I decided to slice organic skinless, boneless chicken thighs into strips before marinating them for an hour. Because of a gluten intolerance, I used GF tamari instead of soy sauce. Since I couldn't grill, I pan-fried the chicken, and it still caramelized perfectly. I served it over rice with shredded lettuce, carrots, and thinly sliced cucumbers. I also provided chili garlic sauce, hoisin with chopped peanuts, and nuoc cham as optional sauces for everyone to customize their dish. This recipe was a definite hit! Everyone loved it and there were no leftovers. I'm thinking of trying it with pork next time.

Elizabeth Jones

10/06/2025 05:12:48 AM

I made some modifications based on the ingredients I had on hand. I marinated the chicken breasts, which I cut into bite-sized pieces, with a mixture of peanut oil, teriyaki sauce, rice wine vinegar, chives, scallions, lemongrass, parsley, and two small Thai chili peppers. I grilled the chicken on my barbecue until it had a nice char. In a separate pan, I stir-fried julienned red peppers, carrots, onions, and minced garlic in peanut oil with teriyaki sauce and salt. I then combined the chicken with the vegetables and sauce, finishing it off with a sprinkle of coarse salt, freshly chopped parsley, and scallions. I served the dish with white rice.

Richard Hall

10/08/2025 04:01:52 PM

I prepared this dish for my family but had to skip the lemongrass due to unavailability. It turned out incredibly tasty!!! I had some leftovers, which I later added to my salad and it was surprisingly fantastic!! Planning to make it again today!!! I definitely recommend trying it out!!

Paul Collins

10/08/2025 08:28:40 AM

I am Vietnamese and I wholeheartedly endorse this recipe :) It is authentic and absolutely delicious. Just make sure to use thigh meat for the best results.