Grilled Vietnamese Chicken with Lemongrass (Printable Version)
Tender grilled chicken infused with aromatic lemongrass, garlic, and fish sauce marinade for authentic Vietnamese flavors.
# What You'll Need:
→ 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:
01 - Whisk together fish sauce, soy sauce, brown sugar, minced lemongrass, garlic, shallot, vegetable oil, black pepper, and chili in a large 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 maximum flavor penetration.
03 - Heat grill or grill pan to medium-high temperature (approximately 375°F). Lightly oil the grates to prevent sticking.
04 - Remove chicken from marinade, shaking off excess liquid. Place on preheated grill and cook for 6-7 minutes per side until internal temperature reaches 165°F and exterior shows nice char marks.
05 - Transfer grilled chicken to a clean plate and let rest for 5 minutes to redistribute juices. Slice if desired and serve garnished with cilantro, lime wedges, and cucumber slices.
# Expert Tips:
01 -
- The marinade creates this magical sweet and savory balance that makes everything taste restaurant quality
- Its incredibly forgiving and actually tastes better if you let it sit overnight
02 -
- Dense packing of lemongrass can burn easily so shake off excess marinade and watch for flare ups
- Fish sauce varies in intensity between brands so start with less if you are using an unfamiliar bottle
03 -
- Pound the thighs slightly to even thickness so they cook at the same rate
- Keep a spray bottle of water nearby to tame any aggressive flare ups from the sugar