Oh, let me tell you about one of my absolute favorite dishes that I can’t get enough of: Vietnamese Lemongrass Chicken! The combination of fragrant lemongrass, savory chicken, and a hint of sweetness just transports me straight to the streets of Vietnam. Every time I make this dish, I’m reminded of how simple yet packed with flavor it is. It’s the kind of meal that makes your kitchen smell amazing, and everyone in the house will be eagerly waiting for their first bite!
What I love most about this recipe is the balance of fresh and bold flavors. The lemongrass is the star of the show, infusing the chicken with such a distinctive aroma that’s hard to beat. The marinade itself is so versatile—you can tweak the level of sweetness or spice depending on your preference. It’s perfect for a quick weeknight dinner but special enough to serve when you want to impress your guests. And the best part? It’s so easy to prepare, especially when you let the marinade work its magic for just a little while.
I remember the first time I tried this dish; I was experimenting in the kitchen, trying to recreate the flavors from a Vietnamese restaurant I had visited. When I finally nailed it, I was so proud of myself. The crispy edges of the chicken, combined with that burst of fresh lime juice and cilantro at the end, made me feel like I had just created a masterpiece. Now, whenever I make this dish, I always invite a few friends over to enjoy it together.
Now, let’s get into what makes this Vietnamese Lemongrass Chicken recipe so special:
What’s in Vietnamese Lemongrass Chicken?
Chicken Thighs: I love using boneless, skinless chicken thighs for this recipe. They’re juicy, tender, and soak up the marinade perfectly. Plus, they’re harder to overcook than chicken breasts.
Lemongrass: This is the key ingredient in this dish, providing that unique citrusy, fragrant flavor. Fresh lemongrass is best, but if you can’t find it, you can always use lemongrass paste as a substitute.
Garlic & Shallots: These aromatics add depth to the marinade and bring out the natural flavors of the chicken.
Fish Sauce: A staple in Vietnamese cooking, fish sauce gives the dish a savory umami flavor that’s essential for that authentic taste.
Sugar: A touch of sugar helps balance the savory and tangy notes of the marinade.
Lime Juice: Fresh lime juice adds a zesty brightness to the dish, and it’s perfect for drizzling on top once the chicken is cooked.
Cilantro: Fresh cilantro adds a burst of color and flavor right before serving.
This combination of ingredients creates a truly irresistible dish that’s both comforting and refreshing, perfect for a satisfying meal any time of day. So, now that you know what goes into this, let’s dive into how to make it!
Ingredients + How to Make Vietnamese Lemongrass Chicken
Ingredients:
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4 boneless, skinless chicken thighs
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2 stalks of fresh lemongrass (or 2 tablespoons lemongrass paste)
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3 cloves garlic, minced
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2 shallots, finely chopped
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2 tablespoons fish sauce
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1 tablespoon soy sauce
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1 tablespoon sugar
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1 tablespoon vegetable oil
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1 tablespoon lime juice (plus extra for serving)
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1 teaspoon ground black pepper
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Fresh cilantro, chopped (for garnish)
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Optional: Red chili flakes for heat
How to Make Vietnamese Lemongrass Chicken:
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Prepare the Lemongrass: Start by trimming the lemongrass stalks. Use a mallet or the back of a knife to gently crush them, then finely chop the lemongrass to release all its fragrant oils. If you’re using lemongrass paste, skip this step and use about 2 tablespoons instead.
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Make the Marinade: In a bowl, combine the chopped lemongrass, minced garlic, chopped shallots, fish sauce, soy sauce, sugar, vegetable oil, lime juice, and black pepper. If you like a little spice, feel free to add some red chili flakes to the mix. Stir everything together to form a fragrant marinade.
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Marinate the Chicken: Place the chicken thighs into a shallow dish or zip-top bag. Pour the marinade over the chicken, ensuring each piece is well-coated. Let the chicken marinate in the refrigerator for at least 30 minutes to allow the flavors to meld, though overnight marination is ideal for the best flavor.
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Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Once hot, add a little oil (just enough to coat the bottom of the pan). Place the marinated chicken thighs into the pan and cook for 6-7 minutes on each side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (75°C).
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Finish and Garnish: Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes. Slice it into strips and drizzle with a little extra lime juice for added freshness. Garnish with freshly chopped cilantro for a burst of color and flavor.
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Serve: This dish is perfect when served with steamed rice or a crisp salad. You can even add some pickled vegetables on the side to complete the meal. The chicken’s savory, citrusy flavors will have you coming back for more!
Sweet Tips and Fun Variations:
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If you want to add a bit more texture, try serving the chicken with some crispy fried shallots on top.
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To make this dish even more refreshing, serve it with a cucumber salad on the side.
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For a lighter option, you can swap out the chicken thighs for chicken breasts. However, be mindful that chicken breasts can dry out more easily, so make sure not to overcook them.
This Vietnamese Lemongrass Chicken is the perfect combination of savory, sweet, and citrusy flavors. It’s simple to make but will impress anyone you serve it to. Let me know how it turns out for you and share any fun variations you try! Happy cooking!
How to Make Vietnamese Lemongrass Chicken (Extended)
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Prepare the Lemongrass: Start by trimming the lemongrass stalks to remove the tough outer layers. You want to use the tender inner part, so slice the stalks into 3-4-inch pieces. Then, gently smash them with the back of a knife to release their oils. Finely chop the lemongrass pieces into small, aromatic bits that will infuse the chicken with their unique flavor. If you’re using lemongrass paste, just skip the smashing step and use 2 tablespoons of the paste instead.
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Make the Marinade: In a mixing bowl, combine the chopped lemongrass, minced garlic, finely chopped shallots, fish sauce, soy sauce, sugar, vegetable oil, lime juice, and black pepper. Stir the mixture well, ensuring the sugar dissolves completely. The result should be a fragrant and savory marinade with a slight tanginess from the lime juice. For an extra kick, feel free to add red chili flakes or fresh sliced chili peppers to the marinade—perfect if you like a spicy twist!
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Marinate the Chicken: Place the boneless chicken thighs in a shallow dish or zip-top bag. Pour the prepared marinade over the chicken, ensuring every piece is evenly coated. For the best flavor, let the chicken marinate in the refrigerator for at least 30 minutes, but if you have time, allow it to marinate for a few hours or overnight. This will allow the chicken to absorb all the aromatic flavors of the lemongrass and spices.
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Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Once the pan is hot, drizzle a bit of vegetable oil to prevent sticking. Place the marinated chicken thighs into the pan. You should hear a satisfying sizzle as the chicken hits the pan. Cook the chicken for about 6-7 minutes on each side, or until the chicken is golden brown on the outside and fully cooked on the inside. The internal temperature of the chicken should reach 165°F (75°C), so it’s always a good idea to use a meat thermometer to check. The result will be juicy, tender chicken with crispy, flavorful edges.
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Rest and Slice: Once the chicken is cooked through, transfer it to a cutting board and let it rest for a few minutes. Resting the chicken allows the juices to redistribute, ensuring a juicy and tender bite. After resting, slice the chicken into thin strips or bite-sized pieces.
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Finish and Garnish: Now for the finishing touches! Squeeze a little extra lime juice over the chicken for an added zesty punch. Garnish with freshly chopped cilantro, which adds both color and a burst of freshness. If you’d like, you can also add a sprinkling of toasted sesame seeds or sliced chili peppers for a bit more texture and flavor.
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Serve: This Vietnamese Lemongrass Chicken pairs perfectly with steamed rice or noodles. The fragrant chicken also makes a fantastic filling for fresh spring rolls, and it’s equally delicious when served with a side of pickled vegetables or a tangy cucumber salad. You can also serve it over a bed of lettuce for a light and fresh salad option.
Sweet Tips and Fun Variations:
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Add Some Crunch: For a bit of crunch, try topping the dish with fried shallots or crispy fried garlic.
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Vibrant Salad: Pair the chicken with a tangy Asian-inspired salad made from cabbage, carrots, and bell peppers. The crisp vegetables complement the savory chicken beautifully.
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Vegetarian Option: For a vegetarian twist, try marinating and grilling tofu or tempeh using the same lemongrass marinade. They’ll absorb the flavors and give you a similar delicious result.
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For a Sweeter Kick: If you prefer a slightly sweeter chicken, add a tablespoon of brown sugar or palm sugar to the marinade to enhance the sweet-savory balance.
This Vietnamese Lemongrass Chicken is a delightful meal that’s bursting with fresh flavors and textures. Whether you’re cooking for yourself, your family, or friends, it’s sure to impress everyone at the table. Enjoy experimenting with the recipe and don’t forget to share your favorite variations! Happy cooking!
Vietnamese Lemongrass Chicken
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
These Vietnamese Lemongrass Chicken thighs are a flavorful and aromatic dish, perfect for any meal. The combination of fresh lemongrass, garlic, and lime gives the chicken a bright, tangy flavor, while the marinated meat stays juicy and tender. Serve it with steamed rice, noodles, or a crisp salad for a meal that’s both satisfying and refreshing.
Ingredients
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4 boneless, skinless chicken thighs
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2 stalks of fresh lemongrass (or 2 tablespoons lemongrass paste)
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3 cloves garlic, minced
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2 shallots, finely chopped
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2 tablespoons fish sauce
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1 tablespoon soy sauce
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1 tablespoon sugar
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1 tablespoon vegetable oil
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1 tablespoon lime juice (plus extra for serving)
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1 teaspoon ground black pepper
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Fresh cilantro, chopped (for garnish)
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Optional: Red chili flakes for heat
Instructions
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Trim and crush the lemongrass stalks. Finely chop or use lemongrass paste.
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In a bowl, combine chopped lemongrass, garlic, shallots, fish sauce, soy sauce, sugar, vegetable oil, lime juice, and black pepper. Stir to combine.
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Place chicken thighs in a dish or zip-top bag. Pour marinade over chicken and coat evenly. Marinate for at least 30 minutes or up to overnight.
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Heat a skillet over medium-high heat and add oil. Cook marinated chicken for 6-7 minutes per side, until golden brown and cooked through (internal temperature of 165°F or 75°C).
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Let the chicken rest for a few minutes, then slice into strips.
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Drizzle with extra lime juice and garnish with fresh cilantro. Serve immediately.
Notes
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For added crunch, sprinkle chopped fried shallots over the chicken before serving.
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You can substitute chicken thighs with chicken breasts, but they may need less cooking time.
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Add some red chili flakes to the marinade for extra heat or serve with a spicy dipping sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Frequently Asked Questions
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Can I use chicken breasts instead of thighs? Yes, you can use chicken breasts if you prefer, but keep in mind that chicken breasts can dry out more quickly than thighs. To ensure juicy results, avoid overcooking them. You may also want to marinate the chicken breasts for a bit longer to enhance the flavor and moisture.
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Can I make this dish ahead of time? Absolutely! The chicken can be marinated the day before and stored in the fridge for up to 24 hours. If you’re prepping the chicken ahead of time, simply cook it just before serving. The marinated chicken can also be frozen if you want to save it for later. Just make sure to thaw it in the fridge before cooking.
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What can I substitute for fish sauce? If you don’t have fish sauce or prefer a vegetarian alternative, you can substitute it with soy sauce or tamari. Some people also use coconut aminos as a fish sauce replacement, which gives a slightly sweeter flavor. Just keep in mind that the flavor profile might be a little different, but it’ll still be delicious!
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Can I make this dish spicier? Yes! If you love spice, you can easily amp up the heat by adding extra chili flakes or fresh chopped chilies to the marinade. Another option is to serve the chicken with a spicy dipping sauce, like a chili-lime sauce, to take it up a notch.