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.