Grilled Vietnamese Chicken with Lemongrass (Printable)

Tender chicken thighs marinated in aromatic lemongrass, garlic, and fish sauce, then grilled to perfection.

# What You’ll Need:

→ Chicken

01 - 4 boneless skinless chicken thighs (approximately 1.3 pounds)

→ Marinade

02 - 2 tablespoons fish sauce
03 - 2 tablespoons soy sauce (use gluten-free for GF option)
04 - 1 tablespoon light brown sugar, packed
05 - 2 tablespoons lemongrass, finely minced (white part only)
06 - 3 garlic cloves, finely minced
07 - 1 small shallot, finely minced
08 - 1 tablespoon vegetable oil
09 - 1 teaspoon freshly ground black pepper
10 - 1 red chili, deseeded and finely chopped (optional)

→ Garnishes

11 - Fresh cilantro, chopped
12 - Lime wedges
13 - Sliced cucumber

# Directions:

01 - Combine fish sauce, soy sauce, brown sugar, minced lemongrass, garlic, shallot, vegetable oil, black pepper, and chili (if using) in a large mixing bowl. Whisk until sugar dissolves completely.
02 - Add chicken thighs to the bowl and toss thoroughly to coat. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor penetration.
03 - Prepare grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
04 - Remove chicken from marinade and shake off excess liquid. Reserve any remaining marinade for basting if desired.
05 - Place chicken on preheated grill. Cook for 6 to 7 minutes per side until cooked through with nice char marks. Internal temperature must reach 165°F.
06 - Transfer grilled chicken to a serving plate and allow to rest for 5 minutes. Slice if preferred. Garnish with chopped cilantro, lime wedges, and sliced cucumber.

# Expert Suggestions:

01 -
  • The marinade transforms ordinary chicken into something extraordinary with minimal effort
  • Leftovers (if you have any) make incredible banh mi filling the next day
02 -
  • Patting the chicken semi-dry before grilling helps it develop better char marks instead of steaming in the marinade
  • Lemongrass can be tough and stringy, so chop it as finely as your patience allows
03 -
  • Freeze the lemongrass for 15 minutes before mincing, it becomes much easier to chop finely
  • If your grill flare-ups are excessive, keep a spray bottle of water nearby

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