Grilled Vietnamese Lemongrass Chicken (Print Version)

Tender grilled chicken with aromatic Vietnamese lemongrass, garlic, and fish sauce marinade for a zesty, flavorful main course.

# What You Need:

→ Chicken

01 - 4 boneless skinless chicken thighs (about 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 (optional)

11 - Fresh cilantro, chopped
12 - Lime wedges
13 - Sliced cucumber

# How-To Steps:

01 - In a large bowl, combine fish sauce, soy sauce, brown sugar, lemongrass, garlic, shallot, vegetable oil, black pepper, and chili if using. Whisk until sugar dissolves completely.
02 - Add chicken thighs to the bowl and toss thoroughly to coat. Cover and refrigerate for at least 1 hour, or up to overnight for deeper flavor penetration.
03 - Preheat grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
04 - Remove chicken from marinade and allow excess liquid to drip off. Reserve any remaining marinade for basting if desired.
05 - Grill chicken for 6 to 7 minutes per side until cooked through with nice char marks. Internal temperature must reach 165°F for safe consumption.
06 - Transfer grilled chicken to a plate and let rest for 5 minutes to redistribute juices. Slice if desired and serve with chopped cilantro, lime wedges, and sliced cucumber.

# Expert Tips:

01 -
  • The marinade works its magic in just one hour but develops incredible depth overnight
  • It is practically foolproof and comes out juicy every single time
  • The combination of char and aromatic herbs is absolutely addictive
02 -
  • Patting excess marinade off the chicken before grilling prevents burning and helps the char develop properly
  • An instant-read thermometer is your friend here, 74°C is the target for perfectly cooked chicken
03 -
  • Mince your lemongrass against the grain to break down those tough fibers
  • Let the grilled chicken rest before slicing to keep all the juices inside

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