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5.0 from 9 votes

Grilled Vietnamese Lemongrass Chicken

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!

Prep Time
10 mins
Cook Time
10 mins
Marinating Time (Inactive):
2 hrs
Total Time
25 mins
Servings: 4 servings
Calories: 200 kcal
Course: Side Dish , Main Course
Cuisine: Asian , Vietnamese

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

    Cup of Yum
  1. 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.
  2. Add chicken, evenly coat in the marinade, & marinate in the fridge for at least 2 hours, up to overnight.
  3. 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:
  1. 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:
  1. 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.
  2. 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:
  1. 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.
  2. 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

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

% 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.