Vietnamese Lemongrass Chicken is a dish that captures the essence of Vietnamese cuisine—fresh, aromatic, and deeply flavorful. This dish features tender, juicy chicken marinated in a fragrant blend of lemongrass, garlic, soy sauce, and a touch of honey, then grilled or pan-seared to perfection. The result? A beautifully caramelized exterior with an explosion of zesty, citrusy, and slightly sweet flavors in every bite.
Vietnamese food is all about balance—sweet, savory, tangy, and umami—and this dish is a perfect example. The key ingredient, lemongrass, adds a unique citrusy aroma that pairs beautifully with the umami depth of fish sauce and the subtle sweetness of honey. Unlike heavier, sauce-heavy dishes, this chicken remains light, fresh, and perfect for pairing with rice, noodles, or a fresh herb salad.
Whether you’re looking for a quick weeknight dinner, meal-prep-friendly protein, or an impressive dish to serve at a gathering, Vietnamese Lemongrass Chicken is a must-try. The best part? It’s incredibly easy to make at home with just a few simple ingredients.
Why You’ll Love This Vietnamese Lemongrass Chicken
There’s something special about this dish that makes it so comforting yet refreshing at the same time.
First, the bold, aromatic flavors make this chicken stand out. The combination of fresh lemongrass, garlic, and fish sauce creates a deeply fragrant and savory marinade that infuses the chicken with flavor from the inside out. The touch of honey helps the chicken caramelize beautifully when grilled, adding a slight sweetness that balances the citrusy notes.
Next, it’s incredibly versatile. You can serve Vietnamese Lemongrass Chicken in so many ways—over steamed jasmine rice, in a bowl with vermicelli noodles, or even as a filling for bánh mì sandwiches. It also pairs well with fresh vegetables and herbs like mint, cilantro, and cucumbers, making it a balanced, refreshing meal.
Finally, it’s easy to make and meal-prep friendly. The marinade does most of the work, and once the chicken is infused with flavor, it cooks in just minutes. You can even marinate the chicken in advance and store it in the fridge for a hassle-free meal on busy days.
Preparation Time and Yield
- Prep Time: 15 minutes
- Marination Time: 30 minutes (or overnight for deeper flavor)
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 4 servings
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Carbohydrates: 8g
- Protein: 35g
- Fat: 15g
- Fiber: 1g
- Sugar: 5g
Ingredients for Vietnamese Lemongrass Chicken
For the Marinade:
- 2 stalks lemongrass (finely minced, white part only)
- 3 cloves garlic (minced)
- 1 tbsp shallots (minced)
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp honey (or brown sugar)
- 1 tbsp lime juice
- 1 tbsp vegetable oil
- ½ tsp black pepper
For the Chicken:
- 4 boneless, skinless chicken thighs (or chicken breast)
- 1 tbsp vegetable oil (for cooking)
For Garnish & Serving:
- 1 tbsp chopped cilantro
- 1 tbsp chopped green onions
- 1 lime (cut into wedges)
- Cooked jasmine rice or vermicelli noodles
Step-by-Step Instructions for Vietnamese Lemongrass Chicken
Step 1: Preparing the Marinade
- Remove the tough outer layers of the lemongrass and finely mince the tender white part.
- In a bowl, combine minced lemongrass, garlic, shallots, fish sauce, soy sauce, honey, lime juice, vegetable oil, and black pepper. Mix well.
Step 2: Marinating the Chicken
- Pat the chicken thighs dry with a paper towel to help the marinade stick.
- Place the chicken in a bowl or ziplock bag and pour the marinade over it. Massage the marinade into the chicken.
- Cover and let marinate in the fridge for at least 30 minutes (or overnight for deeper flavor).
Step 3: Cooking the Chicken
Option 1: Grilling (Best for smoky flavor)
- Preheat a grill to medium-high heat and lightly oil the grates.
- Grill the chicken for 4-5 minutes per side until golden brown and cooked through (internal temperature of 165°F/75°C).
Option 2: Pan-Searing (Best for a crispy caramelized exterior)
- Heat 1 tbsp vegetable oil in a large skillet over medium-high heat.
- Add the chicken and sear for about 5 minutes per side until browned and cooked through.
Option 3: Air Frying (Healthiest option)
- Preheat the air fryer to 375°F (190°C).
- Place marinated chicken in a single layer and cook for 12-15 minutes, flipping halfway.
Step 4: Serving
- Slice the cooked chicken into strips.
- Serve over jasmine rice or vermicelli noodles.
- Garnish with chopped cilantro, green onions, and lime wedges.
Ingredient Background
Each ingredient in Vietnamese Lemongrass Chicken plays a crucial role in creating its signature balance of flavors.
First, lemongrass is the star of the dish. This aromatic herb, widely used in Southeast Asian cuisine, has a bright, citrusy aroma with hints of ginger. It not only adds freshness but also tenderizes the meat, making the chicken extra juicy. Fresh lemongrass is best, but if you can’t find it, lemongrass paste or dried lemongrass can be used as a substitute.
Next, fish sauce provides the deep umami flavor essential to Vietnamese cooking. Made from fermented anchovies, fish sauce adds saltiness and complexity to the marinade. If you’re unfamiliar with it, don’t be intimidated—when mixed with the other ingredients, it blends in beautifully without overpowering the dish.
Then, there’s honey and lime juice, which bring a perfect balance of sweetness and tanginess. The honey helps create a gorgeous caramelization when the chicken is grilled or pan-seared, while the lime juice cuts through the richness, enhancing the freshness of the dish.
Lastly, soy sauce and garlic round out the flavors. Soy sauce adds an extra layer of umami, while garlic brings its aromatic punch, making the marinade deeply flavorful. Combined, these ingredients create a dish that’s both fragrant and full of character.
Technique Tips for Vietnamese Lemongrass Chicken
Mastering a few simple techniques can take this dish from good to restaurant-quality delicious.
1. Properly prepare the lemongrass for maximum flavor.
Lemongrass is tough if not prepped correctly. Peel off the outer layers and only use the tender white portion of the stalk. Finely mince or pound it into a paste with a mortar and pestle to release its aromatic oils, ensuring the flavors fully infuse into the chicken.
2. Marinate for at least 30 minutes (but overnight is better).
While 30 minutes is enough to impart some flavor, marinating the chicken overnight allows the flavors to penetrate deeply, making every bite more aromatic and tender. If you’re short on time, try marinating for at least an hour for better results.
3. Get a beautiful char without burning the marinade.
Since the marinade contains honey, it can burn quickly if the heat is too high. When grilling, cook over medium-high heat and avoid excessive flipping to let the chicken develop a nice caramelized crust. If pan-searing, make sure to use a hot skillet but lower the heat slightly after the initial sear to prevent burning.
Alternative Presentation Ideas
While serving this dish with rice is the classic way, you can get creative with different presentation ideas to suit any occasion.
For a Vietnamese street food-inspired meal, serve the lemongrass chicken in a bánh mì sandwich. Slice the cooked chicken and layer it in a crispy baguette with pickled carrots, cucumbers, fresh cilantro, and a drizzle of sriracha mayo for an explosion of flavors and textures.
If you’re looking for a lighter option, make a lemongrass chicken salad bowl. Serve the sliced chicken over a bed of fresh lettuce, cucumbers, shredded carrots, and mint leaves. Add a tangy Vietnamese dipping sauce (nuoc cham) as a dressing to keep it light and refreshing.
For a noodle bowl version, place the lemongrass chicken over a bowl of vermicelli rice noodles and top it with fresh herbs, crushed peanuts, and a side of sweet chili or fish sauce-based dressing. This dish is popular in Vietnamese cuisine and offers a fantastic contrast of warm and cold elements.
Freezing and Storing Vietnamese Lemongrass Chicken
This dish is great for meal prep, and it stores beautifully for future meals.
For short-term storage, place any leftover chicken in an airtight container and refrigerate for up to 4 days. To reheat, gently warm it in a pan over medium heat or microwave in short intervals to prevent drying out.
For freezing, store the raw marinated chicken in a ziplock bag for up to 3 months. When ready to cook, simply thaw overnight in the fridge and cook as directed. This is a great way to have pre-marinated chicken ready for quick meals.
If freezing cooked chicken, let it cool completely before placing it in an airtight container. Reheat in a skillet over low heat for the best texture.
Healthier Twist Ideas
Want to make this dish even healthier while keeping all the flavors? Here are a few easy modifications:
1. Use skinless chicken breast instead of thighs.
Chicken breast is leaner and lower in fat while still absorbing the delicious marinade well. Just be careful not to overcook it, as it tends to dry out faster than thighs.
2. Reduce the sodium by using low-sodium soy sauce and less fish sauce.
Soy sauce and fish sauce are naturally salty, so if you need a lower-sodium version, use low-sodium soy sauce and slightly reduce the fish sauce. You can also add a splash of coconut aminos as a substitute.
3. Air fry instead of pan-frying or grilling.
Air frying the marinated chicken at 375°F (190°C) for 12-15 minutes reduces the need for extra oil while still delivering crispy, caramelized edges.
Serving Suggestions for Events
Vietnamese Lemongrass Chicken is perfect for a variety of occasions, from casual weeknight dinners to backyard cookouts.
For a family dinner, serve it with steamed jasmine rice and a side of stir-fried vegetables like bok choy or snap peas. The combination of warm rice and flavorful chicken makes for a comforting meal.
At a summer barbecue, this chicken is fantastic when grilled over charcoal for that extra smoky flavor. Serve it with fresh rice paper wraps, lettuce, and herbs so guests can assemble their own wraps.
For a meal-prep-friendly lunch, pack the chicken with quinoa or brown rice, roasted vegetables, and a lime wedge for a balanced, flavorful meal that keeps well in the fridge.
Frequently Asked Questions (FAQs)
1. Can I use lemongrass paste instead of fresh lemongrass?
Yes! Lemongrass paste works as a substitute, but fresh lemongrass gives the best aroma and flavor. Use 1 tablespoon of lemongrass paste for every 1 stalk of fresh lemongrass.
2. Can I bake the chicken instead of grilling or pan-frying?
Yes! Bake at 400°F (200°C) for 20-25 minutes or until the internal temperature reaches 165°F (75°C).
3. What’s the best way to cut lemongrass?
Peel off the tough outer layers and use only the bottom 3-4 inches of the stalk. Finely mince or pound it with a mortar and pestle to release its oils.
4. Can I make this dish vegetarian?
Yes! Substitute the chicken with firm tofu or oyster mushrooms and marinate them the same way before grilling or pan-frying.
5. How can I make this dish spicier?
Add chili flakes, sliced Thai chilies, or a dash of sriracha to the marinade for an extra kick.
6. Can I use chicken with skin on?
Yes! Skin-on chicken will crisp up beautifully when grilled, adding extra flavor and texture.
7. How do I make a dipping sauce to go with this?
Mix 2 tbsp fish sauce, 1 tbsp lime juice, 1 tbsp sugar, 1 minced garlic clove, and 1 tbsp water for a simple, tangy Vietnamese dipping sauce.
8. What vegetables pair well with this dish?
Cucumber, shredded carrots, lettuce, bean sprouts, and fresh herbs like mint and cilantro all complement the flavors perfectly.
9. Can I meal prep this dish?
Yes! Marinate the chicken ahead of time and store it in the fridge for up to 24 hours before cooking.
10. What other proteins can I use?
This marinade works great with shrimp, beef, or tofu.
Conclusion
Vietnamese Lemongrass Chicken is a fragrant, flavorful dish that’s easy to make and incredibly versatile. Whether you serve it over rice, in a bánh mì, or as part of a fresh noodle salad, it’s a meal that’s sure to impress. So why not bring a taste of Vietnam to your kitchen tonight? Happy cooking!
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Vietnamese Lemongrass Chicken
- Total Time: 1 hour
- Yield: 4 servings 1x
Ingredients
For the Marinade:
- 2 stalks lemongrass (finely minced, white part only)
- 3 cloves garlic (minced)
- 1 tbsp shallots (minced)
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp honey (or brown sugar)
- 1 tbsp lime juice
- 1 tbsp vegetable oil
- ½ tsp black pepper
For the Chicken:
- 4 boneless, skinless chicken thighs (or chicken breast)
- 1 tbsp vegetable oil (for cooking)
For Garnish & Serving:
- 1 tbsp chopped cilantro
- 1 tbsp chopped green onions
- 1 lime (cut into wedges)
- Cooked jasmine rice or vermicelli noodles
Instructions
Step 1: Preparing the Marinade
- Remove the tough outer layers of the lemongrass and finely mince the tender white part.
- In a bowl, combine minced lemongrass, garlic, shallots, fish sauce, soy sauce, honey, lime juice, vegetable oil, and black pepper. Mix well.
Step 2: Marinating the Chicken
- Pat the chicken thighs dry with a paper towel to help the marinade stick.
- Place the chicken in a bowl or ziplock bag and pour the marinade over it. Massage the marinade into the chicken.
- Cover and let marinate in the fridge for at least 30 minutes (or overnight for deeper flavor).
Step 3: Cooking the Chicken
Option 1: Grilling (Best for smoky flavor)
- Preheat a grill to medium-high heat and lightly oil the grates.
- Grill the chicken for 4-5 minutes per side until golden brown and cooked through (internal temperature of 165°F/75°C).
Option 2: Pan-Searing (Best for a crispy caramelized exterior)
- Heat 1 tbsp vegetable oil in a large skillet over medium-high heat.
- Add the chicken and sear for about 5 minutes per side until browned and cooked through.
Option 3: Air Frying (Healthiest option)
- Preheat the air fryer to 375°F (190°C).
- Place marinated chicken in a single layer and cook for 12-15 minutes, flipping halfway.
Step 4: Serving
- Slice the cooked chicken into strips.
- Serve over jasmine rice or vermicelli noodles.
- Garnish with chopped cilantro, green onions, and lime wedges.
- Prep Time: 15 minutes
- Marinating TIme: 30 minutes (or overnight for deeper flavor)
- Cook Time: 15 minutes
Nutrition
- Calories: 320
- Sugar: 5g
- Fat: 15g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 35g