Vietnamese lemongrass chicken delivers bold, fragrant flavors with minimal effort. This dish features juicy, tender chicken infused with a lemongrass marinade that balances the punchy notes of garlic, shallots, and fish sauce. It grills up with a beautiful char, offering smoky layers alongside that irresistible sweet, savory, and citrusy kick.
If you’re looking for an easy Vietnamese chicken recipe that’s perfect for weeknight dinners yet fancy enough for entertaining, this one’s for you.
Plus, the entire meal comes together in just 30 minutes of cooking time. Serve it alongside rice or vermicelli noodles with a homemade nuoc cham sauce, and you’ve got yourself a comforting, restaurant-quality meal made at home.
How I Perfected This Vietnamese Lemongrass Chicken
The first time I tasted grilled lemongrass chicken was in Hanoi, where the street vendors serve it hot off smoky charcoal grills.
The combination of the charred, caramelized surface and the fresh, herbal aroma of lemongrass was unforgettable. I knew I needed to recreate it at home.
Over the years, I’ve developed my own version of grilled lemongrass chicken, adapting it to be approachable for home cooks without sacrificing authenticity.
By simplifying the marinade and prioritizing essential ingredients like fish sauce and dark soy, I’ve crafted what I believe is the best Vietnamese chicken marinade.
Pair that with a quick homemade nuoc cham sauce, and this dish is a surefire hit for weeknight meals or casual gatherings. Now, I’m thrilled to help you make it too!
Ingredients for Vietnamese Lemongrass Chicken
- 8 boneless chicken thighs
- 1 stalk lemongrass (approx. 3½ tablespoons, finely chopped)
- 4 cloves garlic (approx. 2 tablespoons, finely chopped)
- 1 shallot (or small onion, approx. 2 tablespoons, finely chopped)
- 1½ tablespoons fish sauce
- 1½ tablespoons dark soy sauce (or mushroom soy, or regular soy)
- 2 tablespoons sugar
- 2 tablespoons water
- Vegetable oil (for grilling)
For Nuoc Cham Sauce:
- 1 clove garlic (finely grated or chopped)
- 2 tablespoons fresh lime juice (approx. 1 lime, or substitute with white vinegar)
- 6 tablespoons hot water
- 2 tablespoons + 1 teaspoon sugar
- 2 tablespoons fish sauce
- Grated carrots (optional for color)
- 1 bird’s eye chili pepper (optional for spiciness)
How to Make Vietnamese Lemongrass Chicken
- Prepare the marinade by finely chopping or grating the garlic, shallot, and lemongrass. Remove the tough outer layers and dry tips of the lemongrass, using only the tender yellow parts near the stalk’s base.
- In a bowl, combine the chopped aromatics with the fish sauce, dark soy sauce, sugar, and water. Add the chicken thighs and massage the marinade into the meat. Let it marinate for at least 30 minutes (or overnight for maximum flavor).
- Remove excess marinade and aromatics from the chicken before grilling to prevent burning. Lightly coat the chicken with vegetable oil to ensure it doesn’t stick to the grill.
- Preheat your grill to medium heat. Place the chicken skin-side down and sear for 2-3 minutes with the lid open. Flip and cook for another 5-8 minutes with the lid closed, ensuring the chicken is cooked through but not burned.
- Check the internal temperature of the chicken to ensure it reaches 165°F (74°C). If the skin isn’t adequately charred, turn it skin-side down one final time for an extra minute.
- While the chicken rests for 5 minutes, prepare the nuoc cham sauce by mixing the garlic, lime juice, hot water, sugar, and fish sauce. Adjust flavors to your liking, and add optional grated carrot or chili for extra flair.
- Slice the chicken and serve it with steamed rice or vermicelli noodles, fresh veggies, and a generous drizzle of the nuoc cham sauce.
My Chef Tips for the Best Vietnamese Lemongrass Chicken
- Marinate longer for deeper flavor: While 30 minutes works in a pinch, overnight marinating allows the lemongrass and fish sauce to fully penetrate the chicken.
- Remove aromatics before grilling: Scrape off any excessive garlic and lemongrass to avoid burning on the grill.
- Control heat to prevent burning: Medium heat is ideal—this allows for caramelization without over-charring the sugar in the marinade.
- Perfect grill marks every time: Oil the grill grates or chicken lightly to ensure a clean release.
- Pair wisely: Serve with cooling sides like cucumber and tomato slices to balance the bold flavors of the chicken.
- Nuoc Cham for everything: This dipping sauce is versatile and pairs wonderfully with the chicken or as a dressing for noodles and salads.
Vietnamese Lemongrass Chicken FAQs
Can I make Vietnamese lemongrass chicken without a grill?
Yes! A cast-iron skillet or a stovetop grill pan works wonderfully. Cook over medium heat and monitor closely to avoid burning.
What’s the best cut of chicken to use for this recipe?
Boneless, skinless chicken thighs are my favorite—they’re juicy and flavorful. However, you can also use drumsticks or even chicken breast if you prefer.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to maintain tenderness.
Is this an easy Vietnamese chicken recipe for beginners?
Absolutely! The instructions are straightforward, and there’s room for flexible cooking methods depending on what tools you have at home.
What makes the best Vietnamese chicken marinade?
A perfect balance of salty (fish sauce), sweet (sugar), savory (soy sauce), and aromatic (lemongrass and garlic). Marinating for longer amplifies these flavors.
Time to Try This Vietnamese Lemongrass Chicken
This bold and flavorful Vietnamese lemongrass chicken recipe is packed with aromatic herbs and spices, delivering vibrant, juicy results every time. You’ll love how simple it is to make while still feeling like a special treat.
What’s your favorite way to enjoy grilled chicken? Let me know in the comments, and don’t forget to tag me on social media when you try this recipe at home!
Vietnamese Lemongrass Chicken
Ingredients
- 8 boneless chicken thighs
- 1 stalk lemongrass (approx. 3½ tablespoons, finely chopped)
- 4 cloves garlic (approx. 2 tablespoons, finely chopped)
- 1 shallot (or small onion, approx. 2 tablespoons, finely chopped)
- 1½ tablespoons fish sauce
- 1½ tablespoons dark soy sauce (or mushroom soy, or regular soy)
- 2 tablespoons sugar
- 2 tablespoons water
- Vegetable oil (for grilling)
- 1 clove garlic (finely grated or chopped)
- 2 tablespoons fresh lime juice (approx. 1 lime, or substitute with white vinegar)
- 6 tablespoons hot water
- 2 tablespoons + 1 teaspoon sugar
- 2 tablespoons fish sauce
- Grated carrots (optional for color)
- 1 bird’s eye chili pepper (optional for spiciness)
Instructions
- Prepare the marinade by finely chopping or grating the garlic, shallot, and lemongrass. Remove the tough outer layers and dry tips of the lemongrass, using only the tender yellow parts near the stalk’s base.
- In a bowl, combine the chopped aromatics with the fish sauce, dark soy sauce, sugar, and water. Add the chicken thighs and massage the marinade into the meat. Let it marinate for at least 30 minutes (or overnight for maximum flavor).
- Remove excess marinade and aromatics from the chicken before grilling to prevent burning. Lightly coat the chicken with vegetable oil to ensure it doesn’t stick to the grill.
- Preheat your grill to medium heat. Place the chicken skin-side down and sear for 2-3 minutes with the lid open. Flip and cook for another 5-8 minutes with the lid closed, ensuring the chicken is cooked through but not burned.
- Check the internal temperature of the chicken to ensure it reaches 165°F (74°C). If the skin isn’t adequately charred, turn it skin-side down one final time for an extra minute.
- While the chicken rests for 5 minutes, prepare the nuoc cham sauce by mixing the garlic, lime juice, hot water, sugar, and fish sauce. Adjust flavors to your liking, and add optional grated carrot or chili for extra flair.
- Slice the chicken and serve it with steamed rice or vermicelli noodles, fresh veggies, and a generous drizzle of the nuoc cham sauce.
