Vietnamese Lemongrass Chicken

This Vietnamese Lemongrass Chicken is a fragrant and flavorful dish that captures the essence of Vietnamese cooking—bold, savory, and perfectly balanced with a hint of sweetness and citrus. Tender chicken thighs are marinated in lemongrass, garlic, shallots, and fish sauce, then cooked until golden and aromatic. It’s simple, fresh, and absolutely delicious when served with steamed rice or noodles.

Why You’ll Love This Recipe

I love how this dish delivers so much flavor with such minimal effort. The lemongrass gives it a bright, citrusy aroma, while the garlic, shallots, and fish sauce create that unmistakable Vietnamese umami depth. It’s a dish I can make on a weeknight but still feels like something I’d order at a restaurant. Plus, the marinade infuses the chicken beautifully, making every bite tender and juicy.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 lb boneless skinless chicken thighs
2 stalks of lemongrass, finely chopped
4 cloves garlic, minced
2 shallots, finely chopped
2 tbsp fish sauce
1 tbsp soy sauce
1 tbsp sugar
1 tbsp lime juice
1/4 cup vegetable oil
Fresh cilantro for garnish
Sliced chilies for garnish (optional)

Directions

1. I start by combining the lemongrass, garlic, shallots, fish sauce, soy sauce, sugar, lime juice, and 2 tablespoons of the vegetable oil in a bowl. I stir well to make a flavorful marinade.
2. I add the chicken thighs to the bowl, coating them evenly in the marinade. I cover and let them marinate for at least 30 minutes, though I prefer 2–3 hours for deeper flavor.
3. When ready to cook, I heat the remaining vegetable oil in a large skillet or wok over medium-high heat.
4. I add the marinated chicken thighs and cook for about 5–6 minutes per side, until the chicken is golden brown and cooked through.
5. Once done, I transfer the chicken to a cutting board and let it rest for a few minutes before slicing.
6. I serve the chicken over steamed jasmine rice or vermicelli noodles, garnished with fresh cilantro and sliced chilies for a touch of heat.

Servings and Timing

This recipe serves 3–4 people. It takes about 15 minutes to prepare, 30 minutes to marinate (or longer if desired), and 15 minutes to cook—around 1 hour total including marinating time.

Variations

Sometimes I like to add a splash of coconut milk to the marinade for a richer, creamier flavor. I also enjoy using chicken breast instead of thighs when I want a leaner option. For extra zest, I add a bit of grated ginger or chili paste to the mix. If I’m serving it in a bowl, I pair it with pickled vegetables and crushed peanuts for added texture.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the chicken in a skillet over medium heat with a small splash of water or oil until hot. I avoid microwaving for too long since it can dry out the meat. This dish also freezes well—I thaw it overnight in the fridge before reheating.

FAQs

Can I use lemongrass paste instead of fresh lemongrass?

Yes, I use about 1 tablespoon of lemongrass paste per stalk as a convenient substitute.

What kind of chicken works best for this recipe?

I prefer boneless, skinless thighs because they stay tender and juicy, but chicken breast also works well.

Can I grill the chicken instead of pan-frying it?

Definitely! Grilling adds a smoky flavor that pairs beautifully with the lemongrass marinade.

How long should I marinate the chicken?

At least 30 minutes is fine, but I like to marinate for 2–3 hours to let the flavors fully develop.

Can I make this recipe spicy?

Yes, I add chopped fresh chilies or a teaspoon of chili paste to the marinade for extra heat.

What should I serve with Vietnamese Lemongrass Chicken?

I usually serve it with jasmine rice, vermicelli noodles, or a crisp cucumber salad.

Can I use this marinade for other proteins?

Absolutely—it works wonderfully with shrimp, or tofu.

How do I know when the chicken is cooked through?

I check that the internal temperature reaches 165°F (74°C) and the juices run clear.

Can I bake the chicken instead?

Yes, I bake it at 400°F (200°C) for about 20–25 minutes, then broil for a few minutes to get a nice golden finish.

What’s the best way to chop lemongrass?

I remove the tough outer layers and finely mince the tender inner stalk using a sharp knife or food processor.

Conclusion

This Vietnamese Lemongrass Chicken is one of my favorite dishes to make when I crave something fragrant and flavorful. The balance of savory, sweet, and tangy notes makes every bite vibrant and satisfying. It’s quick to prepare, endlessly versatile, and always brings the fresh, zesty taste of Vietnam straight to my table.

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