Grilled Vietnamese Lemongrass Chicken (Print View)

Tender grilled chicken thighs infused with aromatic lemongrass, garlic, and savory fish sauce for authentic Vietnamese flavor.

# 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 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

# Method:

01 - Combine fish sauce, soy sauce, brown sugar, minced lemongrass, garlic, shallot, vegetable oil, black pepper, and chili in a large bowl. Whisk until sugar dissolves completely.
02 - Add chicken thighs to the bowl, turning to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor absorption.
03 - Prepare 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. Grill for 6 to 7 minutes per side until cooked through with nice char marks. Internal temperature must reach 165°F.
05 - Transfer chicken to a plate and let rest for 5 minutes. Slice if desired and serve with fresh cilantro, lime wedges, and sliced cucumber.

# Insider Tips:

01 -
  • The marinade creates the most incredible depth of flavor that tastes like you have been cooking it all day
  • It is naturally dairy-free and can easily be made gluten-free without sacrificing any taste
  • The chicken grills up with gorgeous charred edges while staying impossibly juicy inside
02 -
  • Do not skip the resting period, I learned this the hard way when I cut into chicken immediately and watched all the delicious juices run onto the cutting board
  • Pat the chicken slightly dry before grilling if you want more pronounced char marks, but do not remove all the marinade or you will lose flavor
  • Fish sauce varies by brand, start with less if you are unsure and adjust to your taste
03 -
  • If you cannot find fresh lemongrass, paste from a tube works in a pinch, though fresh really does make a difference
  • The marinade is excellent on pork chops or even firm tofu if you want to switch up the protein

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