Grilled Vietnamese Chicken with Lemongrass (Printable)
Juicy grilled chicken thighs marinated in aromatic Vietnamese lemongrass, garlic, and fish sauce flavors.
# What You Need:
→ Chicken
01 - 4 boneless skinless chicken thighs (about 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 (optional)
11 - Fresh cilantro, chopped
12 - Lime wedges
13 - Sliced cucumber
# Steps:
01 - In a large bowl, whisk together fish sauce, soy sauce, brown sugar, minced lemongrass, garlic, shallot, vegetable oil, black pepper, and chopped chili if using. Stir until sugar dissolves completely.
02 - Add chicken thighs to the bowl and turn to coat thoroughly with marinade. Cover container and refrigerate for at least 1 hour, preferably overnight for maximum flavor penetration.
03 - Heat grill or grill pan over medium-high heat. Lightly oil grates to prevent sticking. Ensure temperature reaches approximately 400°F.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Reserve marinade for basting if desired.
05 - Place chicken on preheated grill. Cook 6 to 7 minutes per side until internal temperature reaches 165°F and exterior develops nice char marks. Total cooking time approximately 12 to 14 minutes.
06 - Transfer grilled chicken to serving plate. Let rest 5 minutes to allow juices to redistribute. Slice if desired and garnish with fresh cilantro, lime wedges, and sliced cucumber.
# Expert Advice:
01 -
- The marinade transforms ordinary chicken into something extraordinary with minimal effort
- Leftovers taste even better the next day, if they last that long
02 -
- Pounding the chicken to even thickness ensures everything finishes cooking at the same time
- Letting the excess marinade drip off prevents flare ups on the grill
03 -
- Freeze lemongrass stalks when you find them fresh, they mince easily from frozen
- The marinade works equally well for pork chops or shrimp