Vietnamese lemongrass chicken marinates chicken in a fish sauce, lemongrass, and garlic mixture, then sears it in a hot skillet or grill pan until caramelized, ready in about 20 minutes of active cooking after marinating. Marinating for at least 30 minutes, up to 24 hours as the recipe allows, gives the lemongrass and fish sauce time to actually penetrate the chicken rather than just coating the surface.
Vietnamese Lemongrass Chicken
Ingredients
- 1.5 lbs boneless chicken thighs (or breasts)
- 3 stalks lemongrass, trimmed and finely minced
- 3 cloves garlic, minced
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp vegetable oil
- 1/2 tsp black pepper
- 1 tsp lime juice
- Chopped cilantro, mint, or Thai basil (for garnish)
- Cooked jasmine rice or vermicelli noodles (for serving)
Instructions
- In a bowl, mix lemongrass, garlic, fish sauce, soy sauce, sugar, oil, pepper, and lime juice.
- Add chicken and toss to coat. Marinate for at least 30 minutes or up to 24 hours.
- Heat a large skillet or grill pan over medium-high heat.
- Cook chicken 4–5 minutes per side until caramelized and cooked through.
- Let rest 5 minutes before slicing.
- Serve over rice or noodles, topped with herbs and lime wedges.
Recipe Notes
- Use a food processor to finely mince lemongrass quickly.
- Swap fish sauce for soy sauce if preferred, but flavor will vary.
- Leftovers are great in salads, wraps, or bánh mì-style sandwiches.
Nutrition
- Serving Size
- 1 portion
- Calories
- 310
- Sugar
- 4g
- Sodium
- 720mg
- Fat
- 17g
- Saturated Fat
- 4g
- Unsaturated Fat
- 11g
- Trans Fat
- 0g
- Carbohydrates
- 5g
- Fiber
- 0g
- Protein
- 32g
- Cholesterol
- 115mg
Why the marinade caramelizes so quickly
- Finely mincing the lemongrass, rather than leaving it in larger pieces, is what lets its citrusy aroma actually infuse the marinade instead of staying locked inside tough, fibrous stalks.
- Cooking over medium-high heat until caramelized, as the instructions specify, is what develops the browned, slightly sticky exterior characteristic of the dish, which comes from the marinade's sugar and fish sauce browning against the hot pan.
How to brown it without burning the marinade
- Use a food processor to mince the lemongrass quickly, per the recipe's own notes, since finely mincing it by hand is tedious and an uneven mince won't infuse as well.
- Let the chicken rest 5 minutes before slicing, as the instructions specify, so the juices stay in the meat.
- Check the thickest piece reaches 165°F (74°C) rather than judging by colour alone, since the marinade browns well before the chicken is necessarily cooked through.
Troubleshooting
The lemongrass flavor is faint.
Mince it more finely, using a food processor if needed as the recipe's own notes suggest, and marinate closer to the 24-hour end of the range for a more pronounced flavor.
The chicken didn't caramelize.
Make sure the pan is properly hot before the chicken goes in, since the sugar in the marinade needs real heat to brown rather than just cooking through without color.
The outside darkened before the chicken cooked through.
The sugar and fish sauce in the marinade brown fast over medium-high heat. If the surface is colouring too quickly, lower the heat slightly and let it finish more gently rather than holding the same high heat.
Refrigerate promptly and use within 3 to 4 days. Reheat gently until the chicken reaches 165°F (74°C). Leftovers are also good in salads, wraps, or banh mi-style sandwiches.
The recipe's own notes suggest jasmine rice or vermicelli noodles, topped with fresh herbs and lime wedges.
Frequently asked questions
What’s the best cut of chicken for Vietnamese Lemongrass Chicken?
Boneless, skinless chicken thighs work best as they stay juicy and absorb flavors well. Chicken breasts can be used but watch carefully to prevent overcooking.
Can I make this dish vegetarian?
Absolutely! Substitute firm tofu or tempeh for chicken, and use soy sauce instead of fish sauce for a delicious vegetarian version with similar flavor notes.
How spicy is traditional Vietnamese Lemongrass Chicken?
Traditional versions have moderate heat. Adjust to your preference by increasing or decreasing the amount of chili in the marinade.
Can I use dried lemongrass instead of fresh?
Fresh is strongly preferred, but in a pinch, rehydrate dried lemongrass in warm water for 20 minutes before using about half the amount called for.
What’s the secret to getting those caramelized edges on the Vietnamese Lemongrass Chicken?
The brown sugar in the marinade helps with caramelization. Cook on high heat initially to sear, then reduce to medium to finish cooking without burning.
Save this recipe for later
Keep this recipe handy when you are planning another chicken dinner.
Save on Pinterest
