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
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4 boneless, skinless chicken thighs (or breasts)
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3 tablespoons lemongrass, finely minced
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4 cloves garlic, minced
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2 tablespoons soy sauce
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1 tablespoon fish sauce
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1 tablespoon honey
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1 tablespoon vegetable oil
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1 teaspoon ground black pepper
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1/2 teaspoon salt
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Juice of 1 lime
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1/2 teaspoon chili flakes (optional, for spice)
Instructions
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In a medium bowl, mix lemongrass, garlic, soy sauce, fish sauce, honey, vegetable oil, black pepper, salt, lime juice, and chili flakes.
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Coat the chicken thighs (or breasts) in the marinade, ensuring it is evenly covered. Refrigerate for at least 30 minutes, ideally 1-2 hours.
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Preheat grill or skillet over medium-high heat. Lightly oil the grill grates or skillet.
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Grill or pan-fry the chicken for 5-7 minutes per side, or until golden brown and fully cooked.
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Let the chicken rest for a few minutes, then slice.
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Serve over steamed rice, noodles, or in a salad. Garnish with fresh herbs or extra lime slices if desired.
Notes
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You can substitute chicken breasts for thighs, but thighs will be juicier.
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For a vegetarian version, use tofu or tempeh instead of chicken.
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Leftover chicken can be stored in the fridge for up to 3 days.