Vietnamese Lemongrass Chicken: Bold Flavors in Minutes

Experience the bold flavors of Vietnamese Lemongrass Chicken, a quick and tasty dish perfect for busy nights.

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Prep Time 15

Cook Time 15

Marinating Time 2

Total Time 2 30

Servings: 4 pieces

Course: Dinner

Cuisine: Vietnamese

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Marinade

2 lbs Chicken Thighs Boneless, skinless recommended
2 stalks Lemongrass Finely chopped
4 cloves Garlic Minced
2 medium Shallots Finely chopped
3 tbsp Fish Sauce Can substitute with soy sauce for vegetarian option
2 tbsp Soy Sauce Low-sodium preferred
1 tbsp Sugar Brown sugar can be used for deeper flavor
2 pcs Chili Fresh Thai bird chilies preferred

Equipment

Grill
mixing bowl
Meat thermometer

Method

Step-by-Step Instructions

In a mixing bowl, combine finely chopped lemongrass, minced garlic, and shallots for a fragrant base. Add fish sauce, soy sauce, and sugar, stirring to create a well-blended marinade.
Coat the chicken thighs generously with the marinade, ensuring every piece is evenly coated. Cover the bowl or seal in a zip-top bag, then refrigerate for at least 30 minutes, preferably for 2 hours.
Preheat your grill to medium heat, aiming for around 350°F to 400°F.
Place the marinated chicken thighs skin-side down on the grill. Cook for 5–7 minutes until golden brown, then flip and grill for another 5–7 minutes until the internal temperature reaches 165°F.
Remove the chicken from the grill and let it rest for 5 minutes before slicing and serving.

Nutrition

Serving: 1pieceCalories: 350kcalCarbohydrates: 10gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 1200mgPotassium: 350mgFiber: 1gSugar: 3gVitamin A: 150IUVitamin C: 5mgCalcium: 15mgIron: 2mg

Notes

Serve with jasmine rice, in a salad, or wrapped in spring rolls for a versatile meal.

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