Grilled Vietnamese Lemongrass Chicken
User Reviews
5.0
9 reviews
Excellent
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Prep Time
10 mins
-
Cook Time
10 mins
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Marinating Time (Inactive):
2 hrs
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Total Time
25 mins
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Servings
4 servings
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Calories
200 kcal
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Course
Side Dish, Main Course
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Cuisine
Asian, Vietnamese
Grilled Vietnamese Lemongrass Chicken
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This cheap & easy marinade does hard work & you get the glory for SUPER flavorful & juicy Grilled Vietnamese Lemongrass Chicken that cooks up in under 15 minutes! If you don't have a grill, this recipe is so versatile, you can cook it up on the stove or air fryer too!
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Ingredients
INGREDIENTS:
- 2 stalks lemongrass* white parts only minced (see notes below)
- 3 garlic cloves minced
- 3 ½ tablespoons white sugar
- 2 tablespoons fish sauce*
- 2 tablespoons soy sauce
- 3 tablespoons fresh lime juice
- 1 tablespoon neutral oil*
- 1 - 3 Thai chilies* thinly sliced adjust to spice level
- 1 pound skinless boneless chicken thigh
NUOC CHAM SAUCE (optional for serving):
- ½ cup hot water
- 1 ½ tablespoon white sugar
- 1 ½ tablespoon fish sauce
- 1 tablespoon white vinegar
- 2 garlic cloves minced
- 1-2 Thai chili thinly sliced adjust to your spice level
Instructions
- In an airtight container or Ziplock bag, combine the marinade ingredients - lemongrass, garlic, sugar, fish sauce, soy sauce, lime juice, & Thai chilies (if using). Stir until sugar dissolves.
- Add chicken, evenly coat in the marinade, & marinate in the fridge for at least 2 hours, up to overnight.
- In the meantime, make the nuoc cham sauce, if using. Combine the hot water & sugar until dissolved, then add the remaining ingredients. Stir, cover, & chill until ready to serve.
Grill:
- Heat grill on medium-high & lightly brush with oil. Once hot, shake off excess marinade from the chicken then place flat side down. Cover & cook for about 8-10 minutes, or until cooked through. Flip halfway through. Note that cooking time may vary slightly depending on the thickness of the chicken. Remove from heat.
Stovetop:
- Heat a lightly oiled large skillet or cast iron on medium heat. Shake off excess marinade then add chicken flat-side down. Work in batches if needed to prevent overcrowding. Cook for about 8 minutes, or until caramelized & cooked through. Adjust the heat if needed to prevent burning, and flip halfway through. Remove from heat.
- If you need to cook another batch, use tongs & paper towels to carefully wipe down any burnt bits. Then, add more oil & repeat process.
Air-Fryer:
- Pre-heat the air fryer to 400 degrees F. Gently pat dry any excess moisture on the chicken while keeping bits of lemongrass, garlic, & chilies if possible. Line air fryer tray with foil or brush lightly with oil. Add chicken flat-side up & work in batches if needed to prevent overcrowding. Cook for about 7-10 minutes, or until charred & cooked through. Remove from tray.
- Allow chicken to rest for about 5 minutes before slicing to keep them juicy. Serve in a vermicelli bowl or with rice & veggies nuoc cham drizzled on top. Enjoy
Notes
- Lemongrass: Lemongrass is typically sold at Asian markets and should look fresh without any dry edges. To prep the lemongrass, refer to step-by-step photos & instructions in "How to Prepare Lemongrass" section of blog post above.
- Fish Sauce: This adds incredible depth and salty flavor! Don't worry, it's not fishy when combined with the other ingredients. Fish sauce can be easily found at local Asian markets.
- Neutral Oil: This helps retain moisture in the chicken. Using a neutral oil, such as grapeseed, canola, or vegetable oil) ensures it doesn't alter the flavor of the rest of the marinade.
- Thai Chilies: They are very spicy, so adjust to your spice level.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition Information
Show Details
Serving
150g
Calories
200kcal
(10%)
Carbohydrates
8g
(3%)
Protein
23g
(46%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
2g
Trans Fat
0.02g
Cholesterol
108mg
(36%)
Sodium
793mg
(33%)
Potassium
391mg
(11%)
Fiber
0.2g
(1%)
Sugar
1g
(2%)
Vitamin A
69IU
(1%)
Vitamin C
12mg
(13%)
Calcium
24mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Serving | 150g | |
| Calories | 200kcal | 10% |
| Carbohydrates | 8g | 3% |
| Protein | 23g | 46% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 108mg | 36% |
| Sodium | 793mg | 33% |
| Potassium | 391mg | 8% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 69IU | 1% |
| Vitamin C | 12mg | 13% |
| Calcium | 24mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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