Grilled Vietnamese Chicken with Lemongrass (Printable)

Juicy grilled chicken thighs marinated in classic Vietnamese flavors of 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

# How To Make It:

01 - Whisk together fish sauce, soy sauce, brown sugar, minced lemongrass, garlic, shallot, vegetable oil, black pepper, and chopped chili in a large bowl until the sugar dissolves completely.
02 - Submerge chicken thighs in the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 1 hour, preferably overnight for maximum flavor penetration.
03 - Heat grill or grill pan to medium-high temperature (approximately 375°F to 400°F). Lightly oil the grates to prevent sticking.
04 - Remove chicken from the marinade, allowing excess liquid to drip off. Discard used marinade.
05 - Place chicken on the preheated grill and cook for 6 to 7 minutes per side until internal temperature reaches 165°F and exterior shows attractive char marks.
06 - Transfer grilled chicken to a clean plate and let rest for 5 minutes to allow juices to redistribute. Slice as desired and serve with fresh cilantro, lime wedges, and cucumber slices.

# Expert Advice:

01 -
  • The marinade works double duty, infusing the meat with deep savory flavor while creating gorgeous charred edges on the grill
  • Everything comes together in minutes and the chicken stays impossibly juicy even after high heat grilling
02 -
  • Pat the chicken dry before grilling if there is excessive marinade clinging to it, too much liquid can cause flare-ups and prevent proper charring
  • The lemongrass needs to be very finely minced, large pieces can be unpleasantly fibrous and tough to chew in the finished dish
03 -
  • If you cannot find fresh lemongrass, freeze-dried lemongrass powder works in a pinch at about half the amount
  • Let the grilled chicken rest before slicing, cutting too soon will let all those flavorful juices escape onto your cutting board

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