Vietnamese Lemongrass Chicken is a delicious and fragrant dish that’s perfect for anyone craving bold, fresh flavors. Marinated in a savory blend of lemongrass, garlic, soy sauce, and a touch of sweetness, this chicken is grilled or pan-fried to perfection. It’s often served with rice or noodles, making it a simple yet satisfying meal. This dish captures the essence of Vietnamese cuisine with its balance of salty, sweet, and aromatic elements, making it a favorite in many households.
Why You’ll Love This Recipe
This Vietnamese Lemongrass Chicken is a delightful combination of flavors that will transport you straight to Vietnam with every bite. The lemongrass adds a refreshing citrusy taste, while the marinade infuses the chicken with savory goodness. It’s incredibly easy to prepare, making it a perfect weeknight dinner or a weekend treat for family and friends. The dish is also versatile and can be enjoyed in various ways, whether served over rice, wrapped in lettuce, or incorporated into a salad. Plus, it’s packed with fresh ingredients that bring a burst of flavor and brightness to your meal.
Ingredients
-
4 boneless, skinless chicken thighs (or breasts)
-
3 tablespoons lemongrass, finely minced
-
4 cloves garlic, minced
-
2 tablespoons soy sauce
-
1 tablespoon fish sauce
-
1 tablespoon honey
-
1 tablespoon vegetable oil
-
1 teaspoon ground black pepper
-
1/2 teaspoon salt
-
Juice of 1 lime
-
1/2 teaspoon chili flakes (optional, for spice)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
In a medium bowl, combine the lemongrass, garlic, soy sauce, fish sauce, honey, vegetable oil, black pepper, salt, lime juice, and chili flakes (if using). Mix well until the marinade is well-blended.
-
Place the chicken thighs (or breasts) in the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, but ideally 1-2 hours for more flavor infusion.
-
Preheat your grill or skillet over medium-high heat. If using a grill, oil the grill grates lightly. If using a skillet, add a bit of oil to prevent sticking.
-
Grill or pan-fry the chicken for about 5-7 minutes per side or until the chicken is cooked through and golden brown on the outside.
-
Remove the chicken from the heat and let it rest for a few minutes before slicing.
-
Serve the chicken over steamed rice, noodles, or in a salad. Garnish with fresh herbs or extra lime slices if desired.
Servings and Timing
-
Servings: 4
-
Prep time: 10-15 minutes
-
Marinate time: 30 minutes to 2 hours
-
Cook time: 12-14 minutes
-
Total time: 50-60 minutes (including marination)
Storage/Reheating
To store leftovers, place the cooked chicken in an airtight container and refrigerate for up to 3 days. If you have leftover marinade, discard it after it’s been used with raw chicken for safety.
To reheat, warm the chicken in a skillet over low heat, covered, or in the microwave for 1-2 minutes until heated through. For an even crispier result, you can reheat the chicken in a hot skillet for a minute or two to crisp up the exterior.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but keep in mind they might not be as juicy as thighs. Thighs tend to stay tender and moist during cooking.
2. Can I make this dish vegetarian?
Absolutely! You can substitute the chicken with tofu or tempeh for a vegetarian version. Just ensure the tofu or tempeh absorbs the marinade well before cooking.
3. Can I make this recipe in advance?
Yes, you can marinate the chicken up to 24 hours in advance for a more intense flavor. Just make sure to refrigerate it during marination.
4. How can I make this dish spicier?
Add more chili flakes to the marinade or toss the cooked chicken with some sliced fresh chili for an extra kick.
5. Can I grill this chicken in the oven?
Yes, you can bake the chicken in the oven at 400°F (200°C) for about 20-25 minutes, flipping halfway through. You may want to broil it for the last 2 minutes for a nice char.
6. What’s the best way to serve Vietnamese Lemongrass Chicken?
You can serve it over steamed rice, as part of a salad, or wrapped in lettuce leaves for a fresh, light meal.
7. Is fish sauce necessary for the recipe?
Fish sauce gives the dish a distinct depth of flavor, but if you don’t have it, you can substitute with extra soy sauce or a vegan alternative.
8. Can I use dried lemongrass instead of fresh?
Fresh lemongrass is ideal for this dish as it provides a vibrant, aromatic flavor. However, if you must use dried lemongrass, be sure to soak it in warm water for 15 minutes before using it in the marinade.
9. Can I freeze leftover Vietnamese Lemongrass Chicken?
Yes, you can freeze the cooked chicken for up to 3 months. Just make sure to store it in an airtight container or freezer bag. To reheat, thaw in the fridge overnight and warm through in a skillet or microwave.
10. Can I add vegetables to the marinade?
Absolutely! Vegetables like bell peppers, onions, or zucchini can be marinated in the same mixture and grilled alongside the chicken for a complete meal.
Conclusion
Vietnamese Lemongrass Chicken is an easy, flavorful, and versatile dish that will quickly become a favorite in your recipe rotation. The balance of aromatic lemongrass, savory fish sauce, and a touch of sweetness makes it a standout. Whether you’re preparing it for a weeknight meal or a special occasion, this dish is sure to impress. Try it today and enjoy the fresh and vibrant flavors of Vietnamese cuisine!
Print
Vietnamese Lemongrass Chicken
- Prep Time: 10-15 minutes
- Cook Time: 12-14 minutes
- Total Time: 50-60 minutes (including marination)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling or Pan-frying
- Cuisine: Vietnamese
- Diet: Gluten Free
Description
Vietnamese Lemongrass Chicken is a savory, aromatic dish that’s bursting with fresh, bold flavors. Marinated with lemongrass, garlic, soy sauce, and a touch of honey, this chicken is pan-fried or grilled to perfection. Serve it over rice or noodles for an authentic Vietnamese meal. Perfect for weeknight dinners or special occasions!
Ingredients
-
4 boneless, skinless chicken thighs (or breasts)
-
3 tablespoons lemongrass, finely minced
-
4 cloves garlic, minced
-
2 tablespoons soy sauce
-
1 tablespoon fish sauce
-
1 tablespoon honey
-
1 tablespoon vegetable oil
-
1 teaspoon ground black pepper
-
1/2 teaspoon salt
-
Juice of 1 lime
-
1/2 teaspoon chili flakes (optional, for spice)
Instructions
-
In a medium bowl, mix lemongrass, garlic, soy sauce, fish sauce, honey, vegetable oil, black pepper, salt, lime juice, and chili flakes.
-
Coat the chicken thighs (or breasts) in the marinade, ensuring it is evenly covered. Refrigerate for at least 30 minutes, ideally 1-2 hours.
-
Preheat grill or skillet over medium-high heat. Lightly oil the grill grates or skillet.
-
Grill or pan-fry the chicken for 5-7 minutes per side, or until golden brown and fully cooked.
-
Let the chicken rest for a few minutes, then slice.
-
Serve over steamed rice, noodles, or in a salad. Garnish with fresh herbs or extra lime slices if desired.
Notes
-
You can substitute chicken breasts for thighs, but thighs will be juicier.
-
For a vegetarian version, use tofu or tempeh instead of chicken.
-
Leftover chicken can be stored in the fridge for up to 3 days.
Your email address will not be published. Required fields are marked *