Name: Vietnamese Lemongrass Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 1 h 30 min
Cuisine: Vietnamese
Ingredients: 4 boneless, skinless chicken thighs (or breasts); 2 stalks lemongrass, finely chopped; 4 cloves garlic, minced; 1-inch piece ginger, grated; 2 tablespoons fish sauce; 2 tablespoons soy sauce; 1 tablespoon honey or brown sugar; 1 tablespoon lime juice; 1 teaspoon chili flakes (optional); Salt and pepper to taste; 1 tablespoon vegetable oil (plus more for cooking); Fresh cilantro for garnish; 1 tablespoon toasted sesame seeds (optional)

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Introduction

Vietnamese Lemongrass Chicken is a fragrant and flavorful dish that’s perfect for a quick weeknight dinner or an impressive meal for guests. The combination of lemongrass, garlic, and ginger creates a vibrant marinade that tenderizes the chicken and infuses it with bold Southeast Asian flavors.

A plate of grilled chicken thighs with four large pieces stacked on a white round plate, showing dark brown grill marks and some charred edges, giving a shiny, slightly sticky look from the glaze; beside the plate, three thin slices of cucumber with a pale green color and slightly ridged edges lie on a white marbled surface, and above that, a small white bowl filled with shredded pickled vegetables, mostly orange carrots and white daikon radish; a white cloth napkin is partially visible on the right side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken thighs (or breasts)
2 stalks lemongrass, finely chopped
4 cloves garlic, minced
1-inch piece ginger, grated
2 tablespoons fish sauce
2 tablespoons soy sauce
1 tablespoon honey or brown sugar
1 tablespoon vegetable oil (plus more for cooking)
1 tablespoon lime juice
1 teaspoon chili flakes (optional)
Salt and pepper to taste
Fresh cilantro for garnish
1 tablespoon toasted sesame seeds (optional)

Instructions

Step 1: In a bowl, combine finely chopped lemongrass, minced garlic, grated ginger, fish sauce, soy sauce, honey, lime juice, chili flakes, and a pinch of salt and pepper. Add the chicken thighs and toss well to coat evenly. Cover and refrigerate for at least 1 hour, preferably overnight for the best flavor.
Step 2: Preheat a grill to medium-high heat or heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat if pan-frying.
Step 3: Cook the chicken thighs on the grill or in the skillet for about 6–7 minutes on each side, until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
Step 4: Remove the chicken and let it rest for 3–5 minutes to keep it juicy. Slice if desired or serve whole.
Step 5: Garnish with fresh cilantro and toasted sesame seeds if using. Serve with steamed rice, pickled vegetables, or a fresh herb salad to complete the meal.

Tips & Variations

For a spicier kick, increase the chili flakes or add fresh sliced chili to the marinade.
Substitute chicken breasts for thighs if you prefer leaner meat, but watch the cooking time to avoid drying out.
Marinating overnight really enhances the flavors, so plan ahead if possible.
Add a splash of coconut milk to the marinade for a creamier, richer flavor.

Storage

Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. The marinated uncooked chicken can be kept in the fridge for up to 24 hours before cooking or frozen for up to 1 month.

How to Serve

A white bowl filled with a base layer of fluffy white rice, topped with a second layer of grilled chicken pieces glazed with a shiny, dark sauce and small bits of red chili flakes, surrounded by thin orange carrot strips on one side and green cucumber slices on the other. A bright green lime wedge rests on the edge of the bowl. A metal spoon held by a woman's hand is pouring a thin golden sauce over the chicken. The bowl is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried lemongrass instead of fresh?

Fresh lemongrass is best for authentic flavor and texture. If you only have dried, use about 1 teaspoon and soak it in warm water before mixing it in the marinade.

What can I serve with Vietnamese Lemongrass Chicken?

This dish pairs wonderfully with steamed jasmine rice, pickled vegetables, fresh herbs like mint and basil, or a crisp cucumber salad to balance the flavors.