Grilled Vietnamese Lemongrass Chicken
This cheap & easy marinade does hard work & you get the glory for SUPER flavorful & juicy Grilled Vietnamese Lemongrass Chicken that cooks up in under 15 minutes! If you don't have a grill, this recipe is so versatile, you can cook it up on the stove or air fryer too!
Servings: 4 servings
Calories: 200kcal
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
Video
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
Serving: 150g | Calories: 200kcal | Carbohydrates: 8g | Protein: 23g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 793mg | Potassium: 391mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 69IU | Vitamin C: 12mg | Calcium: 24mg | Iron: 2mg