Juicy, smoky, and infused with citrusy lemongrass and garlic, this grilled Vietnamese lemongrass chicken is bursting with bold Southeast Asian flavor! Pair it with the classic nuoc cham dipping sauce for a sweet, salty, spicy finish. Perfect for a light summer meal or an impressive BBQ main!
Ingredients
Chicken:
- 8 boneless chicken thighs
Lemongrass Marinade:
- 1 stalk lemongrass (≈ 3½ tbsp finely chopped)
- 4 cloves garlic (≈ 2 tbsp minced)
- 1 shallot or small onion (≈ 2 tbsp minced)
- 1½ tbsp fish sauce
- 1½ tbsp dark soy sauce (or mushroom/regular soy)
- 2 tbsp sugar
- 2 tbsp water
Nuoc Cham (Dipping Sauce):
- 1 clove garlic, minced
- 2 tbsp fresh lime juice (or white vinegar)
- 6 tbsp hot water
- 2 tbsp + 1 tsp sugar
- 2 tbsp fish sauce
- Grated carrots (optional for color)
- 1 bird’s eye chili (optional, for heat)
Instructions
- Make the Marinade:
In a food processor, pulse lemongrass, garlic, and shallot until finely chopped. Add fish sauce, soy sauce, sugar, and water. Blend briefly. - Marinate the Chicken:
Place chicken thighs in a bowl and coat with marinade. Let sit for 30 minutes (or up to 24 hours in the fridge). - Grill:
Heat grill to medium. Lightly oil chicken and grill skin-side down first, about 2–3 mins per side, then cook until done (12–15 minutes total). - Nuoc Cham Sauce:
Mix all ingredients in a small bowl. Adjust spice and sweetness to taste. Serve alongside the chicken.
Quick Info:
- Prep Time: 40 mins
- Cook Time: 15 mins
- Total Time: 55 mins
- Calories: ~310 per serving
- Servings: 4
Tips:
- Can’t grill? Sear on a stovetop pan or bake at 400°F for 20–25 minutes.
- Swap thighs with chicken breasts for a leaner option.
- For extra flavor, serve with jasmine rice, pickled veggies, and fresh herbs like cilantro or mint.
