Grilled Vietnamese Chicken with Lemongrass (Printable Version)
Succulent chicken thighs infused with classic Vietnamese aromatics and perfectly grilled for charred, smoky flavor.
# What You 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 if needed)
04 - 1 tablespoon light brown sugar
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 ground black pepper
10 - 1 red chili, deseeded and finely chopped (optional)
→ Garnishes
11 - Fresh cilantro, chopped
12 - Lime wedges
13 - Sliced cucumber
# How-To:
01 - In a large mixing bowl, whisk together fish sauce, soy sauce, brown sugar, minced lemongrass, garlic, shallot, vegetable oil, black pepper, and chopped chili if using. Stir until sugar dissolves completely.
02 - Add chicken thighs to the bowl and turn to coat thoroughly. Cover with plastic wrap and refrigerate for at least 1 hour, preferably up to overnight for optimal flavor penetration.
03 - Prepare a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
04 - Remove chicken from marinade, allowing excess to drip off. Place on hot grill and cook for 6 to 7 minutes per side until cooked through with nice char marks. Internal temperature should reach 165°F.
05 - Transfer grilled chicken to a serving plate and let rest for 5 minutes to redistribute juices. Slice if desired and serve with fresh cilantro, lime wedges, and sliced cucumber.
# Expert Hints:
01 -
- The marinade comes together in minutes but tastes like you spent hours planning
- Lemongrass and fish sauce create that perfect sweet-savory-fragrant balance that defines Vietnamese cooking
02 -
- Patting the chicken semi-dry before grilling helps achieve better char and prevents steaming
- Overnight marinating transforms this from good to unforgettable, so plan ahead when possible
03 -
- Freeze lemongrass stalks if you find them on sale, they mince easily when partially frozen
- Double the marinade and use half for grilling vegetables alongside the chicken