Fire up the grill & get ready for the most mouthwatering chicken the fam will be begging for all year! The cheap & easy marinade does all the heavy lifting for this SUPER flavorful & juicy Vietnamese Lemongrass Chicken Thighs recipe that cooks up in under 15 minutes!
Fall in love with eating healthy – and the secret is in the marinade! This Vietnamese Lemongrass Chicken is sweet, salty, tangy, and is one of my favorite recipes for BBQ gatherings because it comes together with minimal effort. But what if you don’t have a grill? No problem!
This Lemongrass Chicken is SO versatile, enjoy this easy recipe from the air fryer or stovetop for insanely flavorful and tender chicken all year ’round *drool*.
You could even do a build-your-own-bowl night with friends! Lay out all the ingredients for Lemongrass Chicken Vermicelli Bowls & invite everyone to build their own bowls. It’s a fun & healthy meal that feeds the masses on a budget!
And if you’re feeling indulgent, don’t forget the frosty Vietnamese Smoothie (Sinh To Bo), creamy Vietnamese Coffee, or refreshing Iced Thai Tea to top it off.
❤️ Highlights
🥘Ingredients
- Boneless Chicken Thighs: Dark meat has more fat for more tender juicy meat & getting the boneless variety makes cooking time even shorter! Lemongrass with chicken is a classic match, but you can swap out the protein for lemongrass beef, pork, or shrimp!
- Lemongrass: Fresh lemongrass stalks can typically be found at local Asian markets in the fresh produce section, though it’s starting to become more accessible. You can find it on Amazon now!
- Fish Sauce: This adds so much umami along with its saltiness. You can easily find it at local Asian markets & has become so popular, some local groceries started carrying it too! Squid is my fave brand because it doesn’t have a long list of mysterious additives – only 3 simple ingredients.
- Soy Sauce: We’re going regular soy sauce here – not low-sodium! Yes, we’re feeling salty… And it’s in the best way possible 😛
- Lime: The lime helps accentuate the zesty lemongrass flavor for a burst of freshness that also helps tenderize the meat.
- Sugar: Sugar helps balance the tangy lemongrass and lime, along with the saltiness from the soy sauce and fish sauce. (p.s. are you noticing the flavor balance pattern here?? Your taste buds are about to experience flavor heaven!)
- Neutral Oil: A little bit of oil helps distribute the flavor of the marinade, round out the sharpness of the acid, and retain moisture for super flavorful & juicy chicken! I usually use grapeseed oil, however, avocado, vegetable, or canola oil work too.
- Thai Chilies (optional): If you love a little heat, toss in thinly sliced chilies for SPICY lemongrass chicken.
See recipe card for quantities.
What is Lemongass
If you’ve never tried lemongrass, you’re missing out! Like the name suggests, it has a fresh lemony flavor that’s bright, zesty, and subtly minty.
Lemongrass is a tropical plant native to Southeast Asia and is commonly used in this region for cooking, including in Vietnamese cuisine. Stores usually sell them in 12-inch to 18-inch stalks and they have a tough outer layer with a tender fragrant core, which is what’s used for cooking.
How to Choose Lemongrass
Pick the freshest looking lemongrass for the most flavor! The stalks should be bright green at the top, pale yellow at the bottom, and firm and fragrant overall.
Avoid any lemongrass stalks turning dark, dry, or brittle. That usually means it’s been stored for a while (aka not very fresh).
🔪 Instructions
How to Prepare Lemongrass
As we mentioned, the fibers of the lemongrass is VERY tough, so you’ll need to do one of two things.
Either break up the fibers to release its flavor, while keeping it it in chunks big enough to remove later, OR finely mince the lemongrass so it’s easily edible. I prefer the latter so the flavor is completely dispersed throughout the marinade and the small pieces of lemongrass give zesty bursts of flavor while eating. YUM
You’ll essentially only use the bottom third of the stalks that has the inner white part. It’s the most flavorful, tender, & fragrant. Here’s how to prep the lemongrass!
Step 1. Cut the bottom bulb, then start removing the tough outer layers until you get to a tender & fragrant inner core. Bend the stalk to see where it’s no longer pliable (usually around where it turns green), & use that as your guide of where to stop cutting.
Step 2. Cut the lemongrass so it’s thinly chopped.
Step 3. To an airtight container or Ziplock bag, combine lemongrass marinade ingredients – lemongrass, garlic cloves, fish sauce, soy sauce, sugar, lime juice, neutral oil, & Thai chilies (if using). Stir until sugar is dissolved.
Step 4. Pat dry boneless chicken thighs well, then add to the marinade, & coat well. Marinate for at least 2 hours, or up to overnight (~8 hours).
Step 5. Grill (or see alternative cooking methods below): Grill on medium-high heat on lightly oiled grates to prevent sticking. Once hot, place lemongrass chicken thighs flat-side down & cook 8 – 10 minutes, or until golden brown, charred, & fully cooked (cooking time may vary depending on size/thickness). Flip halfway through.
Step 6. Remove from heat, allow to rest for about 5 minutes to keep juicy before slicing. Enjoy with hot fluffy white rice, vermicelli noodles, and/or fresh vegetables & drizzle of nuoc cham sauce!
Alternative Cooking Methods
Can you make lemongrass chicken without a grill? Yes, you can! Enjoy Lemongrass Chicken all year long by cooking it on the stovetop or air fryer.
- Stovetop:
- Heat a lightly oiled large skillet or cast iron on medium heat. Shake off excess marinade then cook chicken flat-side down or about 4 minutes on each side, or until golden brown & cooked through. Work in batches if needed to prevent overcrowding. Wipe down pan with paper towels & tongs, then add more oil between each batch. Adjust the heat if needed to prevent burning.
- Air Fryer:
- Pre-heat the air fryer to 400 degrees F. Gently pat dry any excess moisture on the chicken while keeping bits of lemongrass, garlic, & chilies if possible. Line air fryer tray with foil or brush lightly with oil. Add chicken in a single layer flat-side up & cook for about 7-10 minutes, or until charred & cooked through. Work in batches if needed to prevent overcrowding.
👩🏽🍳 Key Tips
- Not in the Mood to Mince? If you’re not in the mood to mince the lemongrass or garlic, toss them into a blender or food processor to blitz until minced. Keep in mind, you’ll still need to trim the lemongrass to its core (see instructions above) before blending!
- Ideal Marinating Time: Ideally, I prefer to marinate the chicken ~8 hours. So, I’ll prep it before heading to bed to cook the next day OR in the morning for dinner. This gives the marinade time to penetrate the chicken to infuse as much flavor as possible, while tenderizing it. If you’re short on time, you can still get by with 2 hours, but the longer the better for the best flavor & super juicy chicken thighs!
- Creating Smoky Char & Caramelization: Let’s be honest, the best part of Lemongrass Chicken are the caramelized & burnt bits! The sugars from the marinade get sticky, then caramelize, but keep a close eye and adjust the temperature if needed so your chicken doesn’t burn to a crisp.
- Adjusting Sweetness: I try to keep sugar low in my recipes & this amount of sugar in this Vietnamese Lemongrass Chicken recipe balances the salt and acid so well. BUT if you’re hesitant it’s too much sugar, start with a lower amount & adjust to your taste buds!
💭 Recipe FAQs
🥗 More Easy Chicken Recipes You’ll Love!
Let’s get cooking!
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Grilled Vietnamese Lemongrass Chicken
Watch How to Make It!
Ingredients
INGREDIENTS:
- 2 stalks lemongrass* white parts only minced (see notes below)
- 3 garlic cloves minced
- 3 ½ tablespoons white sugar
- 2 tablespoons fish sauce*
- 2 tablespoons soy sauce
- 3 tablespoons fresh lime juice
- 1 tablespoon neutral oil*
- 1 – 3 Thai chilies* thinly sliced adjust to spice level
- 1 pound skinless boneless chicken thigh
NUOC CHAM SAUCE (optional for serving):
- ½ cup hot water
- 1 ½ tablespoon white sugar
- 1 ½ tablespoon fish sauce
- 1 tablespoon white vinegar
- 2 garlic cloves minced
- 1-2 Thai chili thinly sliced adjust to your spice level
Instructions
- In an airtight container or Ziplock bag, combine the marinade ingredients – lemongrass, garlic, sugar, fish sauce, soy sauce, lime juice, & Thai chilies (if using). Stir until sugar dissolves.
- Add chicken, evenly coat in the marinade, & marinate in the fridge for at least 2 hours, up to overnight.
- In the meantime, make the nuoc cham sauce, if using. Combine the hot water & sugar until dissolved, then add the remaining ingredients. Stir, cover, & chill until ready to serve.
Grill:
- Heat grill on medium-high & lightly brush with oil. Once hot, shake off excess marinade from the chicken then place flat side down. Cover & cook for about 8-10 minutes, or until cooked through. Flip halfway through. Note that cooking time may vary slightly depending on the thickness of the chicken. Remove from heat.
Stovetop:
- Heat a lightly oiled large skillet or cast iron on medium heat. Shake off excess marinade then add chicken flat-side down. Work in batches if needed to prevent overcrowding. Cook for about 8 minutes, or until caramelized & cooked through. Adjust the heat if needed to prevent burning, and flip halfway through. Remove from heat.
- If you need to cook another batch, use tongs & paper towels to carefully wipe down any burnt bits. Then, add more oil & repeat process.
Air-Fryer:
- Pre-heat the air fryer to 400 degrees F. Gently pat dry any excess moisture on the chicken while keeping bits of lemongrass, garlic, & chilies if possible. Line air fryer tray with foil or brush lightly with oil. Add chicken flat-side up & work in batches if needed to prevent overcrowding. Cook for about 7-10 minutes, or until charred & cooked through. Remove from tray.
- Allow chicken to rest for about 5 minutes before slicing to keep them juicy. Serve in a vermicelli bowl or with rice & veggies nuoc cham drizzled on top. Enjoy
Notes
- Lemongrass: Lemongrass is typically sold at Asian markets and should look fresh without any dry edges. To prep the lemongrass, refer to step-by-step photos & instructions in “How to Prepare Lemongrass” section of blog post above.
- Fish Sauce: This adds incredible depth and salty flavor! Don’t worry, it’s not fishy when combined with the other ingredients. Fish sauce can be easily found at local Asian markets.
- Neutral Oil: This helps retain moisture in the chicken. Using a neutral oil, such as grapeseed, canola, or vegetable oil) ensures it doesn’t alter the flavor of the rest of the marinade.
- Thai Chilies: They are very spicy, so adjust to your spice level.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.
My family really enjoyed this dish last night.
Thanks Mikha
Oh yay! So glad your family enjoyed it 🙂 Thanks for sharing, Tony!
the lemongrass marinade was wonderful and foolproof. Really impressed my guests and was easy to grill!
Yay! So glad everyone enjoyed it 🙂 Thanks for sharing, Susanne 🙂