Grilled Vietnamese Chicken with Lemongrass (Print version)
Tender grilled chicken thighs infused with aromatic lemongrass, garlic, and fish sauce for authentic Vietnamese flavors.
# Ingredient List:
→ Chicken
01 - 4 boneless skinless chicken thighs (approximately 1.3 pounds)
→ Marinade
02 - 2 tablespoons fish sauce
03 - 2 tablespoons soy sauce (use gluten-free if needed)
04 - 1 tablespoon light brown sugar
05 - 2 tablespoons lemongrass, finely minced (white part only)
06 - 3 garlic cloves, finely minced
07 - 1 small shallot, finely minced
08 - 1 tablespoon vegetable oil
09 - 1 teaspoon ground black pepper
10 - 1 red chili, deseeded and finely chopped (optional)
→ Garnishes
11 - Fresh cilantro, chopped
12 - Lime wedges
13 - Sliced cucumber
# How To Make It:
01 - Whisk together fish sauce, soy sauce, brown sugar, minced lemongrass, garlic, shallot, vegetable oil, black pepper, and chili in a large mixing bowl until sugar dissolves completely.
02 - Add chicken thighs to the bowl and turn to coat evenly. Cover tightly and refrigerate for at least 1 hour, preferably overnight for optimal flavor penetration.
03 - Heat grill or grill pan to medium-high temperature (approximately 400°F). Lightly oil the grates to prevent sticking.
04 - Remove chicken from marinade, allowing excess to drip off. Grill for 6 to 7 minutes per side until internal temperature reaches 165°F and exterior develops appealing char marks.
05 - Transfer chicken to a serving plate and let rest for 5 minutes to allow juices to redistribute. Slice if desired and garnish with cilantro, lime wedges, and cucumber.
# Expert Advice:
01 -
- The marinade creates this incredible caramelized char that tastes like youve been studying Vietnamese cooking for years
- Its one of those recipes that looks impressive but secretly comes together in minutes
02 -
- Pat the chicken semi-dry before grilling because too much wet marinade causes steaming instead of that desired char
- Dont crowd the grill or youll lower the temperature and miss out on those gorgeous sear marks
03 -
- Smash your lemongrass stalk with the back of your knife before mincing to release more essential oils
- Let the grilled chicken rest under a loose foil tent to keep it warm while the juices settle