Vietnamese Lemongrass Chicken

This Lemongrass Chicken recipe packs a punch with the zesty snap of lemongrass and the hearty flavor of chicken. Simple, fun, and absolutely delicious, this dish is sure to spice up your dinner routine. Perfect for beginners!

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I love making lemongrass chicken for family dinners or get-togethers because it’s so versatile and always a hit. I can prep it ahead, store it, or even freeze it for those busy days. Whether I serve it in a sandwich, over rice, or with a salad, it fits every occasion perfectly and makes me look like I’ve put in way more effort than I actually did!

Ingredients You’ll Need

You’ll need all the ingredients in the photograph below.

How to make Lemongrass Chicken with Step-By-Step Instructions

A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.

Getting this Lemongrass Chicken right is easier than you might think! Follow these steps to create a dish that’s bursting with flavor.

Blend and Marinate

First, you’ll want to combine your marinade ingredients. Take the fresh lemongrass, garlic, lime juice, fish sauce, soy sauce, Sriracha, brown sugar, and sesame oil and blend them until they reach a grainy texture.

Then, marinate the chicken thighs in this mixture for at least 30 minutes to let all those flavors sink in.

Grill the Chicken

Once your chicken has soaked up all the good stuff, heat your grill to medium-high and lightly grease it.

Grill the chicken on both sides (around 25 minutes in total) until it’s deeply browned and cooked through. Let it rest for a couple of minutes after grilling, then slice thinly.

Prepare the Sauce

For the sauce, mix fish sauce, sugar, water, lime juice, rice vinegar, minced garlic, and garlic chili paste.

Heat this mixture in the microwave for a couple of minutes, just until the sugar dissolves.

Serve!

Serve your grilled chicken on a bed of steamed rice, accompanied by fresh carrots, cabbage, and cilantro.

Don’t forget to drizzle over some of that delicious sauce and a squeeze of lime to enhance the flavors.

Recipe Notes and Expert Tips

Here are some expert tips that I’ve learned that will help you make the best chicken:

• Chicken: Chicken breasts can be used if you prefer leaner meat, but keep an eye on the cooking time as they can dry out faster than thighs. Bone-in or boneless both work well.
• Marinating Longer: If time allows, let the chicken marinate overnight. The longer it sits, the more flavorful it will be.
• Adjust the Heat: Feel free to tweak the amount of Sriracha or chili sauce based on your spice preference. More for heat lovers, less for those who enjoy milder flavors. You can also sprinkle diced Thai chilies over the top for freshness, color, and heat.
• Lemongrass Prep: To get the most out of your lemongrass, make sure to peel away the tough outer layers and only use the tender part of the stalk.
• Grilling Alternatives: No grill? No problem. You can easily cook the chicken in a large skillet or pan or bake it in the oven.
• Fresh Herbs Finish: Sprinkle with additional fresh herbs like Thai basil or cilantro before serving to add a burst of freshness.
• What can I substitute for fish sauce if I don’t have it? You can usually buy fish sauce at a large grocery store or in Asian grocery stores. If you’re out of fish sauce, soy sauce or tamari are decent substitutes. They won’t replicate the exact flavor but will still add a savory depth to the dish.
• Gluten-Free: To make this gluten-free, use gluten-free soy sauce (like tamari) and gluten-free fish sauce.

How to Store Leftovers

Got leftovers? Here’s how to keep your Lemongrass Chicken tasting great for later:

• Cool and Airtight: Let the chicken cool to room temperature, and use airtight containers to store the chicken in the fridge. 
• Refrigerate: Lemongrass chicken keeps well for 3-4 days in the fridge.
• Reheat: When you’re ready to eat, reheat the chicken thoroughly in a microwave or on the stove. If using a microwave, cover the chicken to retain moisture.
• Freeze: If you won’t be eating the leftovers within three days, consider freezing them. Properly stored, frozen lemongrass chicken can last up to three months.

What to Serve with Lemongrass Chicken

Wondering what to pair with your chicken? Here are some ideas that complement the flavors.

Rice and Noodles

A classic pairing is steamed jasmine rice, which soaks up the sauce beautifully. For something a bit different, try serving it over rice noodles. Both options provide a neutral base that lets the flavors of the chicken shine through. If you’re looking for a heartier, protein-packed alternative, you might enjoy it alongside a Lebanese Mujadara recipe, a delicious combination of lentils, rice, and caramelized onions.

Veggies

Brighten up your plate with some greens! A side of sautéed bok choy or a crisp Asian slaw can add a fresh crunch and a bit of balance to the rich flavors of the chicken.

Additional Sides

For a more filling meal, consider adding a side of spring rolls or fried tofu with nuoc cham to dip. These sides can round out the meal, offering additional textures and flavors that mesh well with the lemongrass and chicken.

More Asian Recipes You Will Love

If you’re a fan of Asian food, take a look at some of my favorite recipes.

• Kung Pao Chicken
• Thai Drunken Noodles
• Tonkotsu Ramen
• Easy Chow Mein
• Thai Coconut Shrimp Curry