Ever eaten something so flavorful it made you sit back and rethink your entire dinner lineup? That’s exactly what happened the first time I bit into grilled Vietnamese lemongrass chicken. The bold aroma. The citrusy zing. That deep, smoky char. It was like my tastebuds threw a party—and everyone was invited.
If you’ve never made this dish at home, you’re missing out on one of Southeast Asia’s greatest culinary hits. But don’t worry—I’ve got you. This guide is all about how to make the perfect grilled Vietnamese lemongrass chicken, even if you’re short on time, have never touched a lemongrass stalk before, or think fish sauce smells weird (spoiler: it totally does, but it’s magical).
Let’s get into it—because this chicken isn’t going to grill itself.
What Makes Vietnamese Lemongrass Chicken So Dang Irresistible?
Okay, so what’s the big deal about this chicken? Let’s break it down:
- Lemongrass gives it that bright, citrusy perfume.
- Fish sauce adds deep, umami-rich saltiness. (Yes, it smells funky. No, you shouldn’t skip it.)
- Garlic + Shallots boost the aromatic base.
- Sugar helps caramelize the chicken to golden, sticky perfection.
- Grill smoke takes it all the way to flavor town.
This isn’t your basic grilled chicken. It’s bold, it’s layered, and it demands attention.
My First Encounter With Lemongrass Chicken (Spoiler: I Was Hooked)
Quick story time: the first time I had this dish, I was at this tiny hole-in-the-wall Vietnamese spot that didn’t even have a sign. It just said “PHO” in neon. I ordered the grilled lemongrass chicken vermicelli bowl on a whim—and that chicken? I swear I almost asked for a second order just for the meat.
Since then, I’ve tested and tweaked versions of this recipe more times than I care to admit. After way too many grilled trials (and some chicken sacrifices—RIP to the burnt batch of ’22), I landed on the just right version I’m about to share.
Ingredients You’ll Need (and a Few You Can Cheat On)
Let’s not overcomplicate things. Here’s the core ingredient list. Don’t panic if you’re missing one or two—I’ll give you swaps where I can.
For the marinade:
- 3 stalks lemongrass, finely minced (FYI: frozen or pre-minced lemongrass paste works too)
- 4 garlic cloves, minced
- 2 shallots, minced
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp honey (optional, but adds a sticky glaze)
- 1 tbsp oil (neutral like canola or avocado)
- 1/2 tsp black pepper
- Juice of 1 lime (fresh is always best)
For the chicken:
- 2 lbs boneless chicken thighs (they grill better than breasts—IMO, way juicier and more flavorful)
Optional for serving:
- Cooked jasmine rice or vermicelli noodles
- Pickled carrots and daikon
- Fresh herbs (cilantro, mint, Thai basil)
- Crushed peanuts
- Nuoc cham dipping sauce (aka Vietnamese dipping gold)
Marinate Like You Mean It
Here’s the secret to Vietnamese lemongrass chicken that actually tastes like Vietnamese lemongrass chicken: the marinade needs time.
Here’s what to do:
- Mix all the marinade ingredients in a bowl. Toss in the chicken thighs and coat them well.
- Cover and refrigerate for at least 4 hours—overnight is ideal.
- Trust me on this—your patience will be rewarded.
Pro tip: The longer the chicken sits, the deeper those lemongrassy, garlicky flavors sink in. And yeah, your fridge will smell like a tiny fish sauce factory. Worth it.
Let’s Talk Grilling: Flame vs. Pan
Now, onto the good stuff. Time to grill.
Outdoor grill (preferred):
- Preheat to medium-high.
- Oil the grates (unless you love scrubbing charred chicken bits later).
- Grill the chicken about 5–6 minutes per side until charred and cooked through.
No grill? No problem.
- Use a cast iron pan or grill pan on the stove.
- Crank up the heat and let the pan get hot-hot.
- Cook chicken the same way—5–6 minutes per side.
Listen—don’t skip the char. That caramelized sear brings out the sweet and smoky layers in the marinade. You’re not going for pale and sad here.
Serving Ideas That Slap
Okay, you’ve got gorgeous grilled chicken. Now what? You’ve got options:
1. The Classic Vermicelli Bowl
- Rice noodles
- Lettuce, cucumber, herbs
- Pickled veggies
- Crushed peanuts
- Nuoc cham drizzle
2. Over Jasmine Rice
Let that chicken sit on a fluffy pile of rice and soak up all the juices.
3. Lemongrass Chicken Banh Mi
- Slice it thin
- Toss it in a crusty baguette with pickles, cucumber, and sriracha mayo
- Thank me later.
4. Lemongrass Chicken Salad
- Mixed greens
- Herby dressing
- Cold sliced chicken
Perfect for when you’re trying to be healthy but still want flavor. 🙂
FAQs: Let’s Clear Up the Chicken Confusion
Can I use chicken breasts instead of thighs?
Sure, you can… but why would you? Breasts dry out faster and don’t have the same flavor punch. Thighs win every time IMO.
Do I really need fish sauce?
Yes. Don’t skip it. I know it smells like ocean socks, but once it cooks, it transforms. No fishy taste—just umami magic.
What if I can’t find fresh lemongrass?
Look for lemongrass paste in the produce section or frozen chopped lemongrass at Asian grocery stores. They work great in a pinch.
How long does it keep?
Grilled chicken lasts about 4 days in the fridge. It reheats well too. Bonus: It tastes even better the next day. Like revenge.
Tips for Lemongrass Chicken Like a Pro
Here’s some bonus wisdom from someone who’s been through the trials (and grill burns):
- Chop lemongrass super fine. Big chunks = chewy disaster.
- Pound the chicken if it’s uneven. Helps it cook evenly and faster.
- Double the marinade. Use half to marinate, the other half to baste while grilling.
- Let it rest after grilling. 5 minutes, tented with foil. It locks in the juices—don’t skip this.
Related Recipes;
- Grilled Shrimp Caesar Wraps – Easy, Flavorful Lunch Recipe for Seafood Lovers
- Crispy Gochujang Korean Tofu: Easy, Spicy, Vegan Recipe
- Cowboy Butter Chicken Linguine: Easy, Flavor-Packed Pasta Rec
Final Thoughts: Why This Dish Deserves a Spot in Your Regular Rotation
So here’s the deal: Grilled Vietnamese lemongrass chicken is easy, crazy flavorful, and it makes you look like you know your way around global flavors—even if the most exotic thing you’ve cooked this month is garlic bread.
It’s the kind of dish you’ll make once, then crave every week. It’s that good.
So what are you waiting for? Grab some lemongrass, fire up the grill, and get ready to wow yourself—and anyone lucky enough to snag a bite.
Your tastebuds (and your dinner guests) will thank you.
Grilled Vietnamese Lemongrass Chicken | Easy Recipe with Bold Flavors
Ingredients
- Boneless skinless chicken thighs – 1 1/2 lbs
- Lemongrass stalks white part only, minced – 2
- Garlic minced – 3 cloves
- Shallot minced – 1 small
- Fish sauce – 3 tbsp
- Soy sauce – 1 tbsp
- Brown sugar – 1 tbsp
- Lime juice – 1 tbsp
- Vegetable oil – 2 tbsp
- Black pepper – 1/4 tsp
Instructions
- In a bowl, combine lemongrass, garlic, shallot, fish sauce, soy sauce, brown sugar, lime juice, oil, and pepper.
- Add chicken thighs and toss to coat. Cover and marinate in the refrigerator for at least 2 hours (overnight for best flavor).
- Preheat grill or grill pan over medium-high heat.
- Grill chicken 5–6 minutes per side until cooked through and slightly charred.
- Rest for 5 minutes before slicing. Serve hot with rice, noodles, or salad.
Notes
DID YOU MAKE THIS EASY RECIPE?
If you have, then share it with us by sending a photo. We’re excited to see what you’ve made.
