Vietnamese Lemongrass Chicken

Vietnamese Lemongrass Chicken is a flavorful and aromatic dish that brings the taste of Vietnam straight to your kitchen.

With a zesty marinade made from lemongrass, garlic, ginger, and fish sauce, this recipe creates tender, juicy chicken that’s perfect for grilling or pan-frying.

Every bite is packed with bold, fragrant flavors that balance sweet, savory, and tangy notes beautifully.

Whether you serve it with steamed rice, pickled veggies, or tuck it into a banh mi sandwich, this dish is versatile enough for both casual dinners and special occasions.

Why You’ll Love This Recipe

🌿 Fragrant & Aromatic – Fresh lemongrass, garlic, and ginger infuse the chicken with vibrant flavors.
🍗 Juicy & Tender – Chicken thighs absorb the marinade perfectly, staying moist after cooking.
⏱ Quick & Easy – Just 10 minutes of prep and a simple marinade make this recipe weeknight-friendly.
🔥 Cook Your Way – Grill or pan-fry for equally delicious results.
🥗 Healthy & Light – Made with lean protein and fresh herbs, it’s a balanced, wholesome dish.
🍋 Customizable – Adjust the spice level with chili flakes or swap sides to fit your taste.

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)

Step-by-Step Instructions

1. Marinate the Chicken

In a mixing bowl, whisk together lemongrass, garlic, ginger, fish sauce, soy sauce, honey (or sugar), lime juice, and chili flakes.
Season chicken thighs with salt and pepper. Place in a dish or resealable bag and pour the marinade over.
Cover and refrigerate for at least 1 hour (or overnight for deeper flavor).

2. Cook the Chicken

Heat a grill or skillet over medium-high heat. Lightly oil the cooking surface.
Cook chicken for 6–7 minutes per side (or until internal temp reaches 165°F / 75°C).
Let rest for a few minutes before slicing.

3. Garnish & Serve

Sprinkle with fresh cilantro and sesame seeds.
Serve hot with rice, noodles, or a crisp salad.

Ingredient Highlights

Lemongrass – Adds citrusy brightness that defines Vietnamese cuisine.
Fish Sauce – Deepens the flavor with savory umami richness.
Chicken Thighs – Juicy and forgiving, perfect for soaking up marinade.
Fresh Herbs – Bright garnishes balance the bold flavors of the dish.

Tips for Success

Marinate longer for deeper, bolder flavor.
Slice lemongrass as finely as possible to avoid stringy texture.
If grilling, oil the grates first to prevent sticking.
Always let chicken rest before slicing to keep it juicy.

Substitutions

Swap chicken thighs for chicken breasts or even pork.
Use maple syrup instead of honey for a subtle twist.
Soy sauce can be replaced with tamari for a gluten-free option.
Add fresh chili or sriracha if you love extra heat.

What to Serve With It

Steamed jasmine rice or vermicelli noodles
Pickled vegetables (daikon, carrots, or cucumbers)
Fresh herb salad with mint, cilantro, and basil
Banh mi sandwich style with baguette and crisp veggies

Storage Instructions

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze cooked chicken for up to 2 months.
Reheating: Warm gently in a skillet to maintain texture and flavor.

Nutrition & Timing

Prep Time: 10 minutes
Marinating Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 30 minutes
Servings: 4
Calories: ~280 per serving
Protein: 25g | Carbs: 10g | Fat: 12g

✨ Vietnamese Lemongrass Chicken is the kind of recipe that transforms a simple dinner into a vibrant, restaurant-worthy meal. It’s light, fresh, and endlessly adaptable—perfect for weeknights or entertaining guests.