Vietnamese Lemongrass Chicken Recipe

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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Prep Time: 40

Cook Time: 25

Total Time: 1 5

Course: Main Course

Cuisine: Vietnamese

Keyword: lemongrass chicken

Servings:

Calories: 225kcal

Ingredients

1 pound chicken thighs
2 lemongrass stalks
3 garlic cloves
2 limes juiced
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon Sriracha or red chili sauce
2 tablespoons brown sugar
1 teaspoon sesame oil

For the sauce:

2 tablespoons fish sauce
2 tablespoons sugar
2 tablespoons water
1 lime juiced
1 tablespoon rice vinegar
1 garlic clove minced
1 tablespoon garlic chili paste

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Instructions

Add the lemongrass, garlic, lime juice, fish sauce, soy sauce, Sriracha, brown sugar, and sesame oil to a blender’s vase and pulse until you reach a grainy texture.
2 lemongrass stalks, 3 garlic cloves, 2 limes, 1 tablespoon fish sauce, 1 tablespoon soy sauce, 1 tablespoon Sriracha or red chili sauce, 2 tablespoons brown sugar, 1 teaspoon sesame oil
Marinade the chicken in the lemongrass mixture for at least 30 minutes.
1 pound chicken thighs
Heat a grill to medium-high and lightly grease it. Remove the chicken from the marinade and grill on both sides, around 25 minutes in total, until deeply browned on all sides. Reserve on a cutting board, let it cool for a couple of minutes, and thinly slice.
Mix all the fish sauce ingredients and microwave for a couple of minutes, just until the sugar dissolves.
2 tablespoons fish sauce, 2 tablespoons sugar, 2 tablespoons water, 1 lime, 1 tablespoon rice vinegar, 1 garlic clove, 1 tablespoon garlic chili paste
Serve the chicken with the steamed rice, carrots, cabbage, cilantro, lime and sauce.

Notes

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.

Storage and Reheating Instructions

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.

Nutrition

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