Vietnamese Lemongrass Chicken Recipe

Vietnamese Lemongrass Chicken is a dish that captures the essence of Southeast Asia with its vibrant flavors and mouthwatering aroma. This recipe brings together the aromatic sweetness of lemongrass, the zippy tang of lime juice, and layers of savory notes thanks to a lush marinade—all coming together to make tender chicken that’s seared to perfection. Each juicy bite envelops your senses with brightness and that irresistible signature caramelized char. If you’re looking to dazzle dinner guests or simply shake up your weeknight meal routine, this crowd-pleasing favorite is bound to earn a spot in your regular rotation.

Ingredients You’ll Need

Ingredients You’ll Need

What makes this recipe truly special is the lineup of simple yet essential ingredients, each handpicked to elevate the flavor, aroma, and texture of Vietnamese Lemongrass Chicken. Every component plays a distinct role in building layers of zingy, savory, and sweet flavors that make this dish unforgettable.

• Lime juice: Gives the chicken a citrusy brightness that cuts through the rich marinade.
• Fish sauce: Adds an unmistakable depth and umami character that’s key in Vietnamese cooking.
• Maple syrup (or brown sugar): Offers a kiss of sweetness, balancing out the savory kick.
• Avocado oil (or neutral oil): Helps the marinade cling beautifully to the chicken, while keeping everything juicy on the grill.
• Low-sodium soy sauce: Brings a mellow, salty layer and a hint of color to the mix.
• Garlic cloves: Infuses the chicken with pungent, aromatic warmth.
• Lemongrass stalks: The absolute star ingredient, providing iconic citrusy-fragrant notes that make Vietnamese Lemongrass Chicken truly sing.
• Shallot (or red onion): Lends a mild tartness and subtle sweetness to the marinade.
• Boneless chicken breasts or thighs: Choose thighs for the juiciest skewers, or breasts for a lighter, equally satisfying result.
• Black pepper: Adds a gentle tingle, waking up all the other flavors.
• Extra lime wedges: Perfect for squeezing just before serving, adding zing right at the finish!

How to Make Vietnamese Lemongrass Chicken

Step 1: Blend the Marinade

The magic starts with a good marinade. Add the lime juice, fish sauce, maple syrup, oil, soy sauce, black pepper, garlic, lemongrass, and shallot into a blender or food processor. Blitz everything together until you have a smooth, aromatic paste. You’ll immediately smell the zesty, savory notes—the anticipation kicks in already!

Step 2: Marinate the Chicken

Place your chicken pieces in a large bowl and pour the marinade over them. Toss until each chunk of chicken is evenly coated and glistening with flavor. Cover the bowl and let the chicken soak up all those good vibes for 30 minutes (this is the perfect time to prep your grill or set the table).

Step 3: Prepare the Grill and Skewers

Preheat your grill to medium-high. If you’re using wooden skewers, remember to soak them in water for at least 15 minutes—that way, they won’t char or burn on the grill. Thread the marinated chicken onto the skewers, distributing the pieces evenly for the best grilling experience.

Step 4: Grill to Perfection

When the grill is hot, arrange the chicken skewers in a single layer. Cook them for 10 to 14 minutes, turning once halfway through, until each piece is beautifully golden-brown and cooked through (no pink in the center!). The marinade caramelizes, forming an irresistible crust on the outside.

Step 5: Let It Rest

Gently transfer the freshly grilled Vietnamese Lemongrass Chicken to a plate and loosely tent it with aluminum foil. Allow the chicken to rest for at least 5 to 10 minutes—this ensures every bite stays juicy and succulent, locking in all the flavor.

Step 6: Serve and Savor

Serve your Vietnamese Lemongrass Chicken hot off the grill, giving each skewer a fresh squeeze of lime and a sprinkle of green onions if you like. This final burst of freshness lifts everything to new heights, making the dish downright irresistible.

How to Serve Vietnamese Lemongrass Chicken

Garnishes

Garnishing is your chance to add a flash of color and a burst of flavor. A handful of thinly-sliced green onions, fresh cilantro, or even a sprinkle of crushed peanuts can really make your Vietnamese Lemongrass Chicken pop. Don’t forget extra lime wedges—everyone loves adding that extra tang right at the table.

Side Dishes

For a classic Vietnamese meal, pair your chicken with a bowl of fluffy jasmine rice or a cool, crunchy noodle salad. Steamed or stir-fried veggies like bok choy, broccoli, or snap peas complement the juicy, savory chicken and round out the meal beautifully.

Creative Ways to Present

Looking to wow your guests? Serve the chicken skewers on a bed of shredded lettuce or pickled vegetables for a fresh twist. Or tuck slices of Vietnamese Lemongrass Chicken into lettuce cups with herbs and a drizzle of tangy dressing for a light, party-worthy appetizer. These little touches turn dinner into a mini celebration!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Vietnamese Lemongrass Chicken, store it in an airtight container in the fridge. The flavors continue to deepen, so tomorrow’s lunch might taste even better than dinner! Enjoy within three days for the best texture and freshness.

Freezing

Vietnamese Lemongrass Chicken freezes well, making it a lifesaver for busy weeks. Place cooled chicken in a freezer-safe bag or container, squeezing out excess air. It’ll keep for up to three months—just remember to label and date it to avoid any freezer mysteries later.

Reheating

To reheat, thaw frozen chicken overnight in the fridge if needed. Warm the chicken gently in a skillet over medium heat or pop it in the oven until heated through. Add a splash of water or cover with foil to prevent it from drying out, and finish with a fresh squeeze of lime to revive those bright flavors.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are fantastic for Vietnamese Lemongrass Chicken because they stay extra juicy on the grill, though breasts will work if you prefer a leaner option. Just make sure all pieces are cut to a similar size for even cooking.

How do I prep lemongrass for this recipe?

Simply trim away the tough outer layers and use only the tender white part of the stalk. A rough chop is all you need, since the blender or food processor will do the rest. Fresh lemongrass adds the best flavor, but if you need to use frozen, it still works well!

Is there a substitute for fish sauce?

If fish sauce isn’t your thing or you need a vegetarian swap, try using soy sauce plus a small dash of miso paste. It won’t replicate the exact flavor, but it will still bring umami and depth to your Vietnamese Lemongrass Chicken.

Can I bake this instead of grilling?

Yes! Arrange the marinated chicken on a parchment-lined baking sheet and bake at 425°F (220°C) for about 18-22 minutes, flipping halfway through, until golden and cooked through. You can broil for the last minute to achieve a slightly charred edge.

Can I make Vietnamese Lemongrass Chicken ahead for meal prep?

Definitely. Marinate the chicken up to a day ahead and keep it in the fridge until you’re ready to cook. Once grilled, this recipe makes a delicious protein for salads, bowls, or wraps throughout the week.

Final Thoughts

If you haven’t yet given Vietnamese Lemongrass Chicken a try, this recipe is your sign to gather up these fresh, aromatic ingredients and get cooking. With every bite, you’ll savor a burst of flavor that’s as vibrant and welcoming as a home-cooked meal should be. Give it a whirl and watch it become a staple at your table, too!

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