Vietnamese Lemongrass Chicken Recipe

I absolutely love making this Vietnamese Lemongrass Chicken Recipe whenever I crave something vibrant and full of flavor. The perfect harmony of fragrant lemongrass, savory fish sauce, and a hint of sweetness creates a taste that feels both exotic and comforting. It’s one of those dishes that brings a bit of sunshine to your plate, and I always enjoy sharing it with friends and family because it’s not only delicious but surprisingly simple to prepare.

Why You’ll Love This Vietnamese Lemongrass Chicken Recipe

From the moment I started making this Vietnamese Lemongrass Chicken Recipe, I was hooked by the incredible aroma and balance of flavors. The lemongrass brings a fresh citrusy note that intertwines beautifully with the garlicky, slightly sweet, and umami-rich marinade. When cooked just right, the chicken stays juicy with a lovely caramelized exterior that practically melts in your mouth. It’s a flavor profile that feels both lively and comforting at the same time, and it always surprises me how such simple ingredients come together to create something so memorable.

One of the best things about this recipe is how straightforward it is. I love that it doesn’t demand any complicated steps or hard-to-find ingredients, making it perfect for weeknight dinners or even casual gatherings. Plus, the marinade does most of the work if you start it ahead of time, so you can relax while the flavors develop. It stands out as a dish that can easily impress guests or satisfy a family craving for something bright and exciting without spending hours in the kitchen.

Ingredients You’ll Need

The dish is presented on a white bowl with a green inside and brown rim, sitting on a white marbled surface. There are three main layers: on the left, juicy grilled chicken pieces with a charred, golden brown texture, topped with thin slices of green onion scattered across; in the middle, vibrant green leafy vegetables with a fresh and slightly shiny texture placed under and around the chicken; on the right, a neatly shaped mound of white rice with a small inspired pool of sauce in the center topped by a small dollop of red chili paste, all arranged closely but distinctly. The photo taken with an iphone --ar 4:5 --v 7

All the ingredients here are simple, fresh, and essential to crafting that authentic vibrant taste. Each component plays a key role, whether it’s enhancing the aroma, adding depth, or boosting the texture and color of the dish.

Chicken thighs (or breasts): I prefer thighs because they stay tender and juicy, but breasts work well too.
Lemongrass stalks: The star ingredient, finely chopped to release its fragrant oils.
Garlic cloves: Minced for that rich punch of flavor.
Ginger piece: Fresh and grated to add warmth and zest.
Fish sauce: Brings authentic umami and saltiness to the marinade.
Soy sauce: Adds color and a savory depth.
Honey or brown sugar: Balances the savory ingredients with subtle sweetness.
Vegetable oil: For cooking and helping the chicken brown beautifully.
Lime juice: Adds a bright, tangy freshness that lifts the entire dish.
Chili flakes (optional): If you like a little heat, they bring a nice kick.
Fresh cilantro: For garnish, adding a fresh herbal note.
Toasted sesame seeds (optional): Adds a nutty crunch and pretty finishing touch.
Salt and pepper: To season and enhance all those layers of flavor.

Directions

Step 1: Prepare the marinade by combining finely chopped lemongrass, minced garlic, grated ginger, fish sauce, soy sauce, honey or brown sugar, lime juice, and chili flakes if you want some heat. Stir everything well until the honey or sugar is completely dissolved, ensuring a smooth marinade.

Step 2: Season the chicken thighs generously with salt and pepper. Place the chicken in a large resealable plastic bag or shallow dish, then pour the marinade over it. Seal the bag tightly or cover the dish, making sure every piece of chicken is well coated with the marinade.

Step 3: Refrigerate the chicken for at least one hour, but for best results, let it marinate overnight. This allows the flavors to deeply penetrate the chicken, making every bite more flavorful and tender.

Step 4: When ready to cook, preheat your grill to medium-high heat or heat a tablespoon of vegetable oil in a large skillet over medium-high heat if you’re pan-frying. Both methods work wonderfully, so pick whichever you prefer or have available.

Step 5: Grill the chicken thighs for about 6 to 7 minutes on each side until the internal temperature reaches 165°F (75°C). If pan-frying, cook the thighs for 5 to 7 minutes per side, turning occasionally, until they’re beautifully golden and cooked through.

Step 6: Remove the chicken from heat and let it rest for a few minutes. This resting period helps the juices redistribute, making the chicken even juicier when sliced or served whole.

Step 7: Garnish the chicken with freshly chopped cilantro and toasted sesame seeds, and offer extra lime wedges on the side for anyone who likes an extra zesty kick. Serve it alongside steamed rice, pickled vegetables, or a fresh herb salad for a wholesome, balanced meal.

Servings and Timing

This Vietnamese Lemongrass Chicken Recipe serves about 4 people, making it perfect for a small family dinner or a meal with friends. The prep time is roughly 15 minutes, plus at least 1 hour for marinating to let the flavors soak in deeply. Cooking time on the grill or stove top takes around 12 to 15 minutes. Altogether, you’re looking at approximately 1 hour and 30 minutes total time including marinating and resting, but the active cooking and prep time is quick enough for a manageable weeknight dish.

How to Serve This Vietnamese Lemongrass Chicken Recipe

A white bowl filled with a base layer of fluffy white rice, topped with glossy, golden-brown grilled chicken pieces arranged neatly in the center. The chicken is coated in a shiny glaze with char marks and sprinkled with small green onion slices. On one side of the bowl, there is a fresh, vibrant mix of green leafy lettuce and cilantro, with a few bright red chili slices placed on top. The bowl is placed on a surface with a white marbled texture, and two small bowls, one with red chili pieces and the other with a yellowish sauce, are partially visible around it. Photo taken with an iphone --ar 4:5 --v 7

When I sit down to enjoy this Vietnamese Lemongrass Chicken Recipe, I like to keep the accompaniments simple yet flavorful. Steamed jasmine or basmati rice is my go-to because it soaks up the savory juices perfectly. I also love pairing it with a crisp, fresh herb salad featuring mint, cilantro, and shredded cabbage, tossed lightly with lime and fish sauce dressing to compliment the bold flavors of the chicken.

For an extra touch of freshness and texture, I often serve pickled vegetables like carrots and daikon radishes alongside—these tangy bites help to cut through the richness of the chicken and brighten the whole plate. When garnishing, a sprinkle of toasted sesame seeds and fresh cilantro adds both color and a burst of aroma, making the presentation inviting and vibrant.

As for drinks, I find this dish pairs beautifully with a chilled Riesling or a light, citrusy cocktail like a gin and tonic with lime. If you prefer something non-alcoholic, a lemongrass iced tea or sparkling water with a squeeze of lime elevates the meal wonderfully. I serve this chicken warm straight from the pan or grill, which feels comforting and fresh, perfect for casual dinners or festive occasions alike.

Variations

I often experiment with this Vietnamese Lemongrass Chicken Recipe by swapping ingredients or tweaking flavors to keep it fresh and exciting. For example, if you want a gluten-free version, you can easily substitute tamari for soy sauce without losing any of the savory goodness. I’ve also tried using maple syrup instead of honey to give it a slightly different sweetness that complements the lemongrass well.

If you’re looking for a lighter or plant-based option, I’ve had great success with marinating firm tofu or tempeh in the same lemongrass mixture, then pan-frying or grilling it until crisp. The flavor profile holds up beautifully and makes it accessible to vegans and vegetarians. For some extra heat, I sometimes add fresh sliced red chilies or a splash of chili garlic sauce into the marinade.

In terms of cooking techniques, while I love grilling for that smoky char, pan-frying or even broiling in the oven works just as well and might be more convenient depending on your setup. Whichever way you choose, adjusting the cooking time to ensure the chicken stays juicy but fully cooked is key. It’s a very versatile recipe that invites creativity.

Storage and Reheating

Storing Leftovers

I usually store any leftover Vietnamese Lemongrass Chicken in airtight containers to keep it as fresh as possible. It holds up well in the refrigerator for up to 3 days. Keeping it sealed tightly prevents it from drying out and helps preserve the vibrant flavors of the marinade. I always recommend dividing the chicken into meal-sized portions for easier reheating later.

Freezing

This dish freezes nicely too if you want to prep in advance. To freeze, place the cooked chicken pieces in airtight freezer-safe containers or heavy-duty freezer bags, removing as much air as you can to prevent freezer burn. I label them with the date and use within 2 months for best flavor. When you’re ready to enjoy it again, thaw overnight in the fridge before reheating gently.

Reheating

The best way I’ve found to reheat this chicken is either in a skillet over medium-low heat or briefly in a preheated oven at 350°F (175°C) until warmed through. This method helps retain the chicken’s moisture and keeps the exterior from becoming rubbery. Microwaving is convenient but can sometimes dry the meat out, so I cover it with a damp paper towel to add moisture. Whatever method you choose, reheat just until warmed to avoid overcooking and losing that succulent texture.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! While chicken thighs stay juicier and more forgiving during cooking, chicken breasts work fine too. Just be careful not to overcook them, as breasts can dry out more quickly. Adjust your cooking time accordingly and keep an eye on internal temperature for best results.

Is lemongrass difficult to prepare?

Not at all. The key is to finely chop the tender inner parts of the lemongrass stalk after removing the tough outer layers. It releases lots of fragrant oils that really make this dish shine. If you can’t find fresh lemongrass, some stores offer frozen or pre-chopped versions in the freezer section.

Can I make this recipe spicier?

Yes! You can increase the amount of chili flakes in the marinade or add fresh sliced chilies for more heat. Another idea is to drizzle a bit of chili oil over the cooked chicken before serving. Just tailor the spice level to your personal preference.

What sides go best with this chicken?

I love serving it with steamed jasmine rice, pickled vegetables, and a fresh herb salad. Light, crunchy sides with acid like lime or vinegar balance the savory chicken beautifully and create a well-rounded meal.

How long should I marinate the chicken?

At least 1 hour is essential so the flavors start to penetrate. For deeper flavor, I recommend marinating up to overnight. Just be sure to keep it refrigerated during the marinating process for food safety.

Conclusion

I genuinely hope you give this Vietnamese Lemongrass Chicken Recipe a try because it’s become one of my absolute favorites to cook and share. It brings such a bright, fresh flavor to the table with a comforting home-cooked feel. Whether you’re cooking for a busy weeknight or impressing guests, this dish never fails to delight. I can’t wait to hear how much you enjoy it!