Grilled Vietnamese Chicken with Lemongrass

The first time I made this grilled Vietnamese chicken, my tiny apartment smelled like a street stall in Hanoi. I'd spent weeks hunting down fresh lemongrass at three different markets, and when I finally found those fragrant stalks, I knew this recipe would become my summer grilling staple.

Last July, I grilled this for a group of friends who were skeptical about fish sauce. By the time they reached for seconds, they were asking for the marinade recipe instead of debating the ingredients. That's when I knew this chicken had converted another household.

Ingredients

• Chicken thighs: Boneless and skinless absorb the marinade beautifully and stay juicy on the grill
• Fish sauce: The salty umami foundation that makes Vietnamese cuisine sing
• Lemongrass: Finely minced white parts release citrusy oils that permeate every bite
• Garlic and shallot: This aromatic duo creates depth and sweetness
• Brown sugar: Balances the salty elements and helps with gorgeous grill marks
• Vegetable oil: Keeps the chicken from sticking and aids in charring

Instructions

Prepare the marinade:

Whisk together the fish sauce, soy sauce, brown sugar, minced lemongrass, garlic, shallot, oil, pepper, and chili until the sugar dissolves completely

Coat the chicken:

Add the chicken thighs to the bowl and turn them several times to ensure every surface is covered with the fragrant mixture

Let it rest:

Cover and refrigerate for at least one hour, though overnight marinating makes the flavors sing even louder

Fire up the grill:

Preheat your grill to medium high and lightly oil the grates to prevent sticking

Grill to perfection:

Cook the chicken for 6 to 7 minutes per side until you see beautiful char marks and the meat reaches 74°C internally

Rest and serve:

Let the chicken rest for 5 minutes before slicing, then top with fresh herbs and serve with lime wedges

Pin it

My father in law still talks about the night I served this at our first family cookout. He's a traditional grill master who was wary of the exotic aromatics, but he went back for thirds and now requests it every time he visits.

Making It Your Own

I've experimented with adding ginger to the marinade when I want extra warmth, especially on cooler evenings. Sometimes I swap in chicken breasts for a lighter option, though I watch them carefully to prevent drying out.

Serving Suggestions

This chicken shines alongside steamed jasmine rice, but I've also shredded it over vermicelli noodles with fresh herbs and pickled vegetables for a complete Vietnamese inspired bowl. The contrast of hot charred meat against cool crisp cucumber is absolutely magic.

Perfect Pairings

A crisp aromatic white wine like Riesling cuts through the rich marinade beautifully. If you prefer beer, a light lager works wonders with the grilled flavors and spicy heat.

• Double the marinade and use half for grilling vegetables alongside the chicken
• Reserve some fresh herbs for garnish to add bright pops of color
• Serve extra lime wedges so guests can adjust the acidity to their taste

Pin it

Every time I smell lemongrass hitting a hot grill, I'm transported back to that first summer experimenting with Vietnamese flavors in my cramped kitchen, making something that felt like magic.

Recipe Questions & Answers

→ How long should I marinate the chicken?

Marinate the chicken for at least 1 hour in the refrigerator. For deeper flavor penetration, you can marinate overnight up to 24 hours. The longer marinating time allows the lemongrass, garlic, and fish sauce to fully infuse the meat.

→ Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts for thighs. Adjust the grilling time to 5-6 minutes per side, as breasts cook faster than thighs. Be careful not to overcook, as breasts can dry out more easily than the darker thigh meat.

→ What should I serve with grilled Vietnamese chicken?

Serve with steamed jasmine rice or vermicelli noodles for a complete meal. Fresh garnishes like chopped cilantro, lime wedges, and sliced cucumber add brightness. A crisp aromatic white wine such as Riesling or Sauvignon Blanc pairs beautifully.

→ Is this grilled Vietnamese chicken gluten-free?

The dish is naturally gluten-free when you use gluten-free soy sauce (tamari). Standard soy sauce contains wheat, so simply substitute with a certified gluten-free alternative to accommodate dietary restrictions while maintaining the authentic flavor profile.

→ Can I cook this indoors without a grill?

Yes, you can use a grill pan on the stovetop or broil the chicken in your oven. For broiling, cook on high heat for 5-6 minutes per side, watching closely to prevent burning. The charred flavor will still develop nicely.

→ How do I store and reheat leftovers?

Store cooled chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave at 50% power. The chicken maintains its flavor well and can be enjoyed cold over salads.