Grilled Vietnamese Lemongrass Chicken (Printable Version)
Juicy grilled chicken thighs infused with classic Vietnamese aromatics like lemongrass, garlic, and fish sauce for a vibrant main course.
# What You 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 It:
01 - Combine fish sauce, soy sauce, brown sugar, minced lemongrass, garlic, shallot, vegetable oil, black pepper, and chili (if using) in a large bowl. Whisk until sugar dissolves completely.
02 - Add chicken thighs to the bowl, turning to coat thoroughly. Cover and refrigerate for at least 1 hour, up to overnight for maximum flavor penetration.
03 - Heat grill or grill pan over medium-high heat (approximately 400°F). Lightly oil the grates to prevent sticking.
04 - Remove chicken from marinade, allowing excess to drip off. Grill for 6 to 7 minutes per side until internal temperature reaches 165°F and exterior displays appealing char marks.
05 - Transfer chicken to a serving plate and rest for 5 minutes to redistribute juices. Slice if desired and garnish with cilantro, lime wedges, and cucumber.
# Expert Advice:
01 -
- The marinade works its magic in just an hour, but overnight gives you that fall apart tender goodness
- Everything comes together with pantry staples, yet it tastes like something from a restaurant
02 -
- Do not wash off the marinade before grilling, those sticky bits are where all the flavor lives
- Letting the chicken come to room temperature for 20 minutes before grilling helps it cook more evenly
03 -
- Pound the chicken thighs slightly to even thickness so they grill uniformly
- Brush a little extra oil on the chicken right before flipping for the best char marks