Vietnamese Lemongrass Chicken

Course: Main Course

Cuisine: Vietnamese

Prep Time: 3

Cook Time: 14

Total Time: 17

Servings: servings

Calories: 234kcal

Author: Quynh Nguyen

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