Vietnamese Lemongrass Chicken

Course: Main Course

Cuisine: Vietnamese

Prep Time: 10

Cook Time: 20

Marinating Time: 1

Total Time: 1 30

Servings: servings

Calories: 234kcal

Author: Quynh Nguyen

Vietnamese lemongrass chicken is marinated with fresh lemongrass, garlic, shallots, fish sauce, and a savory-sweet sauce, then cooked until tender with caramelized edges. Pan-sear, grill, bake, or air fry it depending on what works best for dinner.

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Ingredients

Chicken

2 pounds boneless, skinless chicken thighs

Lemongrass Marinade

3 tablespoons minced lemongrass
1 shallot
3 cloves garlic
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, optional

Instructions

Prepare the aromatics. Trim the tough green tops and woody ends from the lemongrass. Peel away the tough outer layers and finely chop the tender pale center. Finely mince the shallot and garlic, or pulse all three together in a food processor.
Make the marinade. Combine the lemongrass, shallot, garlic, oil, soy sauce, oyster sauce, fish sauce, brown sugar, paprika, and Chinese five spice if using.
Marinate the chicken. Add the chicken thighs and coat well. Cover and refrigerate for at least 1 hour, or overnight.
Remove excess marinade. Before cooking, shake off some of the excess aromatics and marinade to help prevent burning.
Choose a cooking method:
Stovetop: Heat 1 tablespoon oil over medium-high heat. Add the chicken, cover, and cook for 5–7 minutes. Flip, uncover, and cook another 7–9 minutes.
Grill: Grill over medium-high heat, about 375–400°F, for 8–10 minutes per side.
Oven: Bake at 400°F for 20–25 minutes, flipping halfway through.
Air fryer: Air fry at 375°F for 12–14 minutes, flipping halfway through.
Check for doneness. The chicken is ready when the thickest part reaches 165°F.
Rest and serve. Let the chicken rest for 5 minutes before slicing. Serve with rice, noodles, or your favorite Vietnamese sides.

Notes

Use only the tender pale part of fresh lemongrass.
Finely mince the aromatics so they coat the chicken evenly.
Marinate for at least 1 hour or overnight for more flavor.
Shake off excess aromatics before cooking to prevent burning.
Chicken thighs stay especially juicy, but chicken breast can also be used.
Store leftovers in the refrigerator for up to 4 days.

Nutrition