Name: Grilled Vietnamese Lemongrass Chicken
Prep time: 15 min
Cook time: PT-492292H13M12S
Total time: 1 h 30 min
Cuisine: Vietnamese
Ingredients: 1.5 lbs (700g) boneless chicken thighs (skinless preferred); 2 stalks lemongrass (white part only), finely minced or smashed and chopped; 3 garlic cloves, minced; 1 shallot, finely chopped; 2 tbsp fish sauce; 1 tbsp soy sauce; 1 tbsp brown sugar (or honey); 1 tbsp lime juice (or rice vinegar); 1 tbsp neutral oil (such as canola or sunflower); 1/2 tsp ground black pepper; Optional: 1 small chili, finely chopped

Jump to Recipe·Print Recipe

I love making this Grilled Vietnamese Lemongrass Chicken when I want something fresh, fragrant, and packed with bold Southeast Asian flavors. The combination of lemongrass, fish sauce, garlic, and lime creates a savory-sweet marinade that caramelizes beautifully on the grill. The result is juicy chicken with a smoky char and irresistible aroma.

Grilled Vietnamese Lemongrass Chicken

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1.5 lbs (700g) boneless chicken thighs (skinless preferred)

2 stalks lemongrass (white part only), finely minced or smashed and chopped

3 garlic cloves, minced

1 shallot, finely chopped

2 tablespoon fish sauce

1 tablespoon soy sauce

1 tablespoon brown sugar (or honey)

1 tablespoon lime juice (or rice vinegar)

1 tablespoon neutral oil (such as canola or sunflower)

½ teaspoon ground black pepper

Optional: 1 small chili, finely chopped

Directions

I start by mixing the lemongrass, garlic, shallot, fish sauce, soy sauce, brown sugar, lime juice, oil, black pepper, and chili (if using) in a bowl to create a fragrant marinade.

I add the chicken thighs and toss them well to ensure they are fully coated. I let the chicken marinate for at least 1 hour, though I prefer leaving it overnight for deeper flavor.

I preheat my grill or grill pan to medium-high heat and lightly oil the grates or pan.

I grill the chicken for about 4–6 minutes per side, until nicely charred and fully cooked through.

I let the chicken rest for a few minutes before slicing and serving.

I enjoy serving it with steamed jasmine rice or vermicelli noodles, along with pickled carrots and daikon, fresh herbs like mint and cilantro, and a drizzle of nuoc cham dipping sauce.

Servings and Timing

Servings: 4 servings

Prep time: 15 minutes

Marinating time: 1 hour (or up to overnight)

Cook time: 10–12 minutes

Total time: About 1 hour 30 minutes (including minimum marinating time)

Variations

I sometimes swap chicken thighs for boneless chicken breast when I want a leaner option, adjusting the grilling time slightly to avoid drying it out. When I prefer cooking indoors, I bake the marinated chicken at 400°F (200°C) for about 20–25 minutes, finishing with a quick broil for extra char. I also like threading the marinated chicken onto skewers for easy grilling. For a stronger citrus note, I occasionally add a bit of extra lime zest to the marinade.

Storage/Reheating

I store leftover chicken in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze it for up to 2 months. When reheating, I prefer warming it gently in a skillet over medium heat with a small splash of water to keep it moist. I can also microwave it in short intervals, covered, to prevent it from drying out.

FAQs

Can I use chicken breast instead of thighs?

I can absolutely use chicken breast. I just make sure not to overcook it, as it tends to dry out faster than thighs.

How long should I marinate the chicken?

I recommend at least 1 hour, but I find that overnight marinating gives the most flavorful results.

Can I cook this without a grill?

I often use a grill pan or bake the chicken in the oven when I do not have access to an outdoor grill.

What does lemongrass taste like?

I find lemongrass has a bright, citrusy flavor with subtle herbal notes that makes the marinade fresh and aromatic.

How do I know when the chicken is fully cooked?

I check that the internal temperature reaches 165°F (74°C), and I make sure the juices run clear before serving.

Conclusion

I find this Grilled Vietnamese Lemongrass Chicken to be one of those dependable recipes that delivers bold flavor with minimal effort. The marinade transforms simple chicken into something vibrant and memorable. Whether I serve it with rice, noodles, or fresh herbs, I always end up with a satisfying and aromatic meal that I am excited to make again and again.

📖 Recipe:

Grilled Vietnamese Lemongrass Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 1 hour 30 minutes
Yield: 4 servings
Diet: Low Lactose

Print Recipe

Description

This Grilled Vietnamese Lemongrass Chicken is marinated in a fragrant blend of lemongrass, garlic, fish sauce, and lime, then grilled to smoky perfection. Juicy, savory, and slightly sweet, it is a vibrant and satisfying main dish.

Instructions

In a bowl, mix the lemongrass, garlic, shallot, fish sauce, soy sauce, brown sugar, lime juice, oil, black pepper, and chili (if using) to create the marinade.
Add the chicken thighs and toss well to coat evenly. Marinate for at least 1 hour, or preferably overnight for deeper flavor.
Preheat a grill or grill pan to medium-high heat and lightly oil the grates or pan.
Grill the chicken for 4–6 minutes per side, until nicely charred and fully cooked through with an internal temperature of 165°F (74°C).
Let the chicken rest for a few minutes before slicing and serving.