Servings
Font
Back
0 from 0 votes

Vietnamese Lemongrass Chicken

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!

Prep Time
3 mins
Cook Time
3 mins
Total Time
17 mins
Servings: 6 servings
Calories: 234 kcal
Course: Main Course
Cuisine: Vietnamese

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

    Cup of Yum
  1. 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.
  2. 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
    Cup of Yum
  1. 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
  2. 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.
  3. 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).
  4. 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.
  5. 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

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

% 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.