I savor the vibrant flavors of this Vietnamese lemongrass chicken—tender chicken marinated in fragrant lemongrass, garlic, shallot, and umami-rich sauces, then grilled or baked to golden perfection.

Vietnamese Lemongrass Chicken

Why You’ll Love This Recipe

I love how the citrusy brightness of lemongrass and lime mingles with savory fish sauce and garlic. It’s versatile—great for weeknight dinners, meal prep, or lit-up leftovers. I can grill, pan-fry, or bake it, and it pairs beautifully with rice, noodles, or a fresh salad.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken (boneless thighs or breasts)
Fresh lemongrass (white part, finely chopped)
Garlic cloves
Shallot (or red onion)
Lime juice
Fish sauce
Soy sauce (low‑sodium)
Oil (neutral flavor like avocado or olive)
Sweetener (maple syrup or brown sugar)
Black pepper

Directions

Make the marinade: I blend lime juice, fish sauce, soy sauce, oil, sweetener, garlic, shallot, and lemongrass until smooth.
Marinate the chicken: I toss the chicken in the marinade and refrigerate for ~30 minutes (or up to overnight).
Cook the chicken:
- Grill or pan-fry: Heat griddle/grill pan, thread chicken if skewering, and cook 5–7 min per side until golden and 165 °F internal temp.
- Oven bake: Preheat oven to 425 °F, bake on sheet pan ~25–30 min until cooked.
Rest & serve: I let the chicken rest 5 minutes, then squeeze fresh lime juice and garnish with green onion. Serve with rice or noodles.

Servings and Timing

Prep: ~15–20 minutes (plus marinating time)
Cook: ~10–30 minutes depending on method
Serves: About 4 people (using ~1½–2 lb chicken)

Variations

Spicy kick: Stir in Thai chili or red pepper flakes to the marinade.
Ginger twist: Add grated ginger for warmth and zest.
Alternate proteins: Try pork, beef, shrimp—or tofu for a plant-based version.
Gluten-free: Swap soy sauce for tamari or coconut aminos.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days, or freeze for up to 3 months. To reheat, I gently warm it in a skillet or oven (350 °F) until heated through.

FAQs

How long can I marinate this chicken?

I recommend at least 30 minutes, but up to 24 hours maximizes flavor. If marinating very long, use ground ginger—fresh ginger can overly tenderize the meat.

Can I use chicken breast instead of thighs?

Yes—I sometimes use breasts. Just watch cooking time: breasts cook faster and can dry out if overcooked.

What if I don’t have fresh lemongrass?

I substitute frozen or paste-style lemongrass at about 3 tablespoons in place of fresh.

What dipping sauce should I serve with it?

A classic nuoc cham—lime juice, fish sauce, sugar, garlic, chili—is my go-to. It balances sweet, sour, salty, and spicy.

Can I bake it instead of grilling or pan-frying?

Absolutely! Baking at 425 °F for ~25–30 minutes works great and is nearly foolproof.

Conclusion

This Vietnamese lemongrass chicken is one of my favorites—bright, fragrant, and flexible enough for any cooking method or protein. Whether I’m grilling for guests or prepping ahead for lunch, it never disappoints. Let me know how yours turns out!