Vietnamese Lemongrass Chicken

Vietnamese lemongrass chicken is savory, slightly sweet, and full of fresh lemongrass flavor, with tender chicken and caramelized edges. The chicken marinates with garlic, shallots, fish sauce, and a little sweetness, then you can pan-sear, grill, bake, or air fry it depending on what works best for dinner.

The lemongrass is what gives this chicken its fresh, citrusy flavor, while fish sauce, soy sauce, and oyster sauce make the marinade savory without overpowering it. I also add a little brown sugar so the chicken caramelizes nicely as it cooks.

Chicken thighs work especially well here because they stay juicy and are harder to overcook than chicken breasts. The marinade does need some time to sit, but you can prep it earlier in the day or the night before and have most of the work done by dinnertime.

Serve it with rice, cucumbers, pickled carrots and daikon, and Vietnamese dipping sauce (nuoc cham) for an easy Vietnamese rice plate.

What Is Vietnamese Lemongrass Chicken?

Vietnamese lemongrass chicken is chicken marinated with lemongrass, garlic, fish sauce, and other seasonings, then cooked until browned and caramelized.

It’s often grilled, but you can also cook it in a skillet, oven, or air fryer. The cooking method changes the texture a little, but the marinade stays the same.

A Few Things to Know About the Ingredients

Chicken thighs: Boneless, skinless thighs stay tender and juicy and work especially well with higher-heat cooking. Chicken breast can also be used, but watch it closely so it doesn’t dry out.

Lemongrass: Use the tender pale part near the bottom of the stalk. Remove the tough outer layers and finely mince it so you don’t end up with large, fibrous pieces in the marinade.

Fish sauce: This gives the chicken its savory Vietnamese flavor. A little goes a long way.

Soy sauce and oyster sauce: These add saltiness, depth, and a little sweetness to the marinade.

Brown sugar: The sugar balances the savory ingredients and helps the outside of the chicken caramelize.

Paprika and Chinese five spice: These are optional. Paprika adds color, while five spice adds a little more warmth and depth.

Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.

How to Make Vietnamese Lemongrass Chicken

Start by trimming the tough green tops and woody ends from the lemongrass. Peel away the outer layers until you reach the tender pale center, then finely chop it.

Add the lemongrass, shallot, and garlic to a food processor and pulse until finely minced. You can also mince everything by hand.

Mix the aromatics with the oil, soy sauce, oyster sauce, fish sauce, brown sugar, paprika, and Chinese five spice if using.

Add the chicken thighs and coat them well in the marinade. Cover and refrigerate for at least 1 hour, or overnight for a stronger lemongrass flavor.

Before cooking, shake off some of the excess aromatics and marinade so the small pieces of garlic and lemongrass don’t burn.

Then choose your cooking method below.

Four Ways to Cook It

Stovetop

Heat 1 tablespoon of oil in a large skillet over medium-high heat.

Add the chicken in a single layer and cover. Cook for 5–7 minutes without moving it so the underside can brown.

Flip the chicken, uncover the pan, and cook for another 7–9 minutes, or until browned and the thickest part reaches 165°F.

Let the chicken rest for 5 minutes before slicing.

Grill

Preheat the grill to medium-high heat, about 375–400°F, and lightly oil the grates.

Grill the chicken for 8–10 minutes per side, or until cooked through and the internal temperature reaches 165°F.

Rest for 5 minutes before serving.

Oven

Preheat the oven to 400°F and line a baking sheet with parchment paper or foil.

Arrange the chicken in a single layer and bake for 20–25 minutes, flipping halfway through, until cooked through.

Air Fryer

Preheat the air fryer to 375°F.

Arrange the chicken in a single layer and cook for 12–14 minutes, flipping halfway through, until golden and the internal temperature reaches 165°F.

Cook in batches if needed rather than overcrowding the basket.

What to Serve With Lemongrass Chicken

For a simple Vietnamese rice plate, serve the chicken with jasmine rice, sliced cucumbers, pickled carrots and daikon, and Vietnamese dipping sauce (nuoc cham).

You can also serve it over vermicelli noodles with fresh herbs and scallion oil, or slice it for a banh mi with pickled vegetables, cilantro, and mayonnaise.

Storing and Reheating

Store leftover lemongrass chicken in an airtight container in the refrigerator for up to 4 days.

Reheat it gently in a skillet, microwave, or air fryer until warmed through. If using the air fryer, keep the temperature moderate so the chicken doesn’t dry out.

You can also freeze the cooked chicken for a future meal. Thaw it overnight in the refrigerator before reheating.

If you make this Vietnamese Lemongrass Chicken, I’d love to hear how it turned out! Leave a comment and rating below.

RECIPE