Vietnamese Lemongrass Chicken
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Unrated
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Prep Time
3 mins
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Cook Time
3 mins
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Total Time
17 mins
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Servings
6 servings
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Calories
234 kcal
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Course
Main Course
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Cuisine
Vietnamese
Vietnamese Lemongrass Chicken
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This Vietnamese Lemongrass Chicken is juicy, flavorful, and packed with aromatic lemongrass, garlic, and a savory-sweet marinade. Perfect for grilling, pan-searing, baking, or air frying, this easy recipe delivers authentic Vietnamese flavors in every bite. Serve it with rice or noodles for a delicious, restaurant-quality meal at home!
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Ingredients
For the Chicken
- 2 pounds boneless, skinless chicken thighs
For the Lemongrass Marinade
- 3 tablespoons minced lemongrass stems
- 1 shallot, finely diced
- 3 cloves garlic, minced
- 1 tablespoon cooking oil
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 2 tablespoons brown sugar
- 1 teaspoon ground paprika
- 1 teaspoon Chinese five spice seasoning (optional)
Instructions
- Prepare the Lemongrass: Trim the top green part and woody bottom end of the lemongrass stalk. Peel away the tough outer layers until you reach the softer, pale yellow core.
- Make the Marinade: Use a food processor or mince the lemongrass, shallots, and garlic finely. In a large bowl, combine all marinade ingredients. Add the chicken thighs, ensuring they are well coated. Cover and let it marinate in the refrigerator for at least 1 hour (or overnight for best flavor).
Choose a Cooking Method
- Pan Sear (Stovetop): Heat 1 tablespoon of oil in a large skillet over medium-high heat. Shake off any excess marinade and aromatics to prevent burning—the chicken has already absorbed all the rich flavors. Place the chicken in the pan in a single layer, ensuring good contact with the surface. Cover with a lid and cook for 5-7 minutes without moving, allowing a golden crust to develop. Once the chicken easily releases from the pan, flip it. Continue cooking uncovered for another 7-9 minutes, or until the juices run clear and the chicken is deeply golden brown with an internal temperature of 165°F (74°C). Remove from heat and let the chicken rest for 5 minutes before serving
- Grill: Preheat the grill to medium-high heat (375-400°F / 190-205°C). Lightly oil the grates to prevent sticking. Grill the chicken for 8-10 minutes per side, flipping once, until cooked through. Let rest for 5 minutes before serving.
- Bake: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. Arrange the chicken in a single layer. Bake for 20-25 minutes, flipping halfway, until the internal temperature reaches 165°F (74°C).
- Air Fryer: Preheat the air fryer to 375°F (190°C). Lightly spray the air fryer basket with oil. Arrange the chicken in a single layer (cook in batches if necessary). Air fry for 12-14 minutes, flipping halfway through, until golden and cooked through.
- Serve with jasmine rice, vermicelli noodles, or a fresh salad. Garnish with scallion oil, nuoc cham, fresh cilantro, or sliced chilies for extra flavor.
Notes
- Don’t skip the marinade! Even 30 minutes makes a huge difference in flavor. For best results, let it marinate overnight.
- Finely chop the lemongrass! If using fresh lemongrass, remove the tough outer layers and use only the tender, fragrant core (the white part).
- Brush off excess aromatics before cooking to prevent burning. The marinade has already infused the chicken with plenty of flavor!
- Pan-searing tip: Cover the pan with a lid for the first half of cooking to lock in moisture and ensure the chicken cooks through evenly.
- Rest before serving! Let the chicken rest for 5 minutes after cooking to keep it juicy and flavorful.
- Check for doneness! Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- Meal prep friendly! Store leftovers in the fridge for up to 4 days or freeze for a quick and easy future meal.
Nutrition Information
Show Details
Calories
234kcal
(12%)
Carbohydrates
7g
(2%)
Protein
30g
(60%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.04g
Cholesterol
144mg
(48%)
Sodium
871mg
(36%)
Potassium
456mg
(13%)
Fiber
0.4g
(2%)
Sugar
4g
(8%)
Vitamin A
203IU
(4%)
Vitamin C
1mg
(1%)
Calcium
32mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 7g | 2% |
| Protein | 30g | 60% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 144mg | 48% |
| Sodium | 871mg | 36% |
| Potassium | 456mg | 10% |
| Fiber | 0.4g | 2% |
| Sugar | 4g | 8% |
| Vitamin A | 203IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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