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Lemongrass Chicken Recipe

Vietnamese · Main course · 27 min total

A fragrant and flavorful Vietnamese-inspired dish featuring tender chicken marinated in lemongrass, garlic, and fish sauce, then grilled or pan-seared to perfection.

Ingredients

• 1.5 lbs boneless skinless chicken thighs (about 4-6 thighs)
• 3 stalks lemongrass, tender inner part only, minced
• 3 cloves garlic, minced
• 2 shallots, minced
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon vegetable oil
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• Optional: 1 red chili, minced (for heat)

Instructions

1. Pound chicken thighs to even thickness (about 1/2 inch) using a meat mallet or rolling pin.
2. In a bowl, combine minced lemongrass, garlic, shallots, fish sauce, soy sauce, brown sugar, vegetable oil, black pepper, salt, and chili (if using). Mix well.
3. Add chicken to the marinade, turning to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
4. Heat a grill or grill pan over medium-high heat. Lightly oil the grates.
5. Grill chicken for 5-6 minutes per side, until charred and cooked through (internal temperature 165°F). Alternatively, pan-sear in a hot skillet with a little oil.
6. Let chicken rest for 5 minutes before slicing. Serve with steamed rice and fresh herbs.

Tips

• For extra flavor, add 1 tablespoon of honey to the marinade.
• Serve with nuoc cham dipping sauce and a side of pickled vegetables.
• Leftovers can be stored in the refrigerator for up to 3 days.

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