Vietnamese Lemongrass Chicken
Vietnamese Lemongrass Chicken is a fragrant and flavorful Southeast Asian-inspired chicken dish.Fresh lemongrass gives the chicken its distinctive citrusy aroma and bright flavor.Garlic, shallots, fish sauce, soy sauce, chili, and sugar create a deeply savory marinade.The chicken cooks until tender, juicy, golden, and beautifully caramelized around the edges.Serve it with jasmine rice, fresh herbs, cucumber, pickled vegetables, or Nuoc Cham.This easy recipe is perfect for a quick weeknight dinner or flavorful family meal.
Ingredients
For the Chicken
- 1½ pounds (680 g) boneless, skinless chicken thighs
- 2 tablespoons finely minced lemongrass
- 3 cloves garlic, minced
- 2 shallots, finely minced
- 1 red chili, finely chopped
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon brown sugar
- 1 tablespoon neutral vegetable oil
- ½ teaspoon sesame oil, optional
For Serving
- Steamed jasmine rice
- Fresh cucumber slices
- Fresh cilantro
- Thai basil or mint
- Sliced red chili
- Lime wedges
- Pickled carrots and daikon, optional
- Nuoc Cham, optional
Instructions
Prepare the Lemongrass
- Remove the tough outer layers from the lemongrass stalks.Trim away the woody top and root end, then finely mince the tender pale section.For the smoothest marinade, mince the lemongrass very finely or pulse it briefly in a food processor.
Make the Marinade
- In a large bowl, combine the minced lemongrass, garlic, shallots, chili, fish sauce, soy sauce, lime juice, brown sugar, vegetable oil, black pepper, and sesame oil if using.Stir thoroughly until the sugar begins to dissolve and all the ingredients are evenly combined.
Marinate the Chicken
- Add the chicken thighs to the marinade.Turn the pieces several times so they are thoroughly coated.Cover and refrigerate for at least 30 minutes. For deeper flavor, marinate for 2–4 hours.Avoid marinating the chicken excessively in the acidic mixture, as the texture can become less pleasant.
Prepare for Cooking
- Remove the chicken from the refrigerator about 10–15 minutes before cooking.Allow excess marinade to drip off, but do not wipe the chicken completely clean. Some of the aromatic mixture should remain attached for caramelization.
Cook the Chicken
- Heat a large skillet or grill pan over medium-high heat.Add a small amount of oil if necessary.Place the chicken thighs in the hot pan without overcrowding.Cook for approximately 5–7 minutes on the first side, then turn and cook for another 5–7 minutes, depending on thickness.The chicken should develop a deep golden-brown exterior and be fully cooked through.
Rest the Chicken
- Transfer the cooked chicken to a clean plate.Allow it to rest for about 5 minutes before slicing.Resting helps the juices redistribute and keeps the chicken tender.
Slice and Serve
- Slice the chicken into strips or bite-sized pieces.Arrange over steamed jasmine rice and garnish with cilantro, mint or Thai basil, cucumber, sliced chili, and lime wedges.Serve with Nuoc Cham for an extra burst of Vietnamese-inspired flavor.
Notes
- Chicken Thighs: Boneless chicken thighs are ideal because they remain juicy and flavorful during high-heat cooking.
- Chicken Breast: Chicken breast can be used, but avoid overcooking it.
- Lemongrass: Use the tender inner portion of fresh lemongrass for the best flavor and texture.
- Marinating: Even 30 minutes provides good flavor, while several hours gives a more pronounced lemongrass taste.
- Fish Sauce: Fish sauce provides the characteristic savory depth of the marinade.
- Chili: Adjust the chili according to your preferred level of heat.
- Sugar: Sugar helps the chicken caramelize, so watch the heat carefully to prevent burning.
- Serving: Rice, fresh herbs, cucumber, pickled vegetables, and Nuoc Cham make excellent accompaniments.