Grilled Vietnamese Chicken with Lemongrass (Print Version)
Tender grilled chicken thighs infused with aromatic Vietnamese flavors including lemongrass, garlic, and fish sauce for a vibrant main course.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken thighs (approximately 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
# Preparation Steps:
01 - In a large bowl, whisk together fish sauce, soy sauce, brown sugar, minced lemongrass, garlic, shallot, vegetable oil, black pepper, and chili if using. Ensure sugar is fully dissolved.
02 - Add chicken thighs to the bowl and turn to coat completely. Cover and refrigerate for at least 1 hour, preferably up to overnight for maximum flavor penetration.
03 - Prepare grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
04 - Take chicken from marinade and let excess liquid drip off. Reserve marinade for basting if desired.
05 - Place chicken on hot grill and cook for 6 to 7 minutes per side. Flip once and continue cooking until internal temperature reaches 165°F and exterior shows nice char marks.
06 - Transfer chicken to serving plate and let rest for 5 minutes to redistribute juices. Slice if desired. Garnish with fresh cilantro, lime wedges, and cucumber slices.
# Expert Advice:
01 -
- The marinade creates this incredible caramelized char that you cannot get from any other cooking method
- Once you master the balance of fish sauce and sugar, you will want to put this marinade on everything from pork to tofu
02 -
- Pat the chicken somewhat dry before grilling if you want serious char marks, otherwise the marinade creates too much steam
- Lemongrass stalks are tough beasts, freeze them for 15 minutes before mining to make the job infinitely easier
03 -
- Marinate overnight if you can, the flavor difference is night and day compared to just one hour
- Grill over medium-high not high, or you will burn the sugar before the chicken cooks through