Lemongrass Chicken

When meals feel boring and repetitive, turn to this lemongrass chicken recipe to shake things up. The flavors are bold and exciting—one bite and you’ll feel like Dorothy stepping into technicolor Oz. The juicy, marinated chicken with a vibrant, citrusy lemongrass flavor is the perfect antidote to any what’s-for-dinner slump.

Lemongrass is a staple in Vietnamese and Thai recipes, especially in fragrant marinades where fresh herbs reign. Typically, the chicken is grilled over an open flame so it gets a smoky, charred edge that contrasts perfectly with its tender, juicy interior. The marinade does all the work, infusing each bite perfectly with savory, slightly sweet and umami goodness. Nước chấm, which is a tangy, vibrant dipping sauce served with many Vietnamese dishes, takes this grilled chicken recipe from good to irresistible.

Ingredients for Lemongrass Chicken

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• Garlic: Use minced garlic for the marinade. Fresh cloves add the best flavor.
• Lemongrass: Finely minced lemongrass gives the chicken its signature citrusy aroma and slightly earthy undertone. Lemongrass is available at many grocery stores, usually in the produce section near fresh herbs. Although, if you don’t see it there, check an Asian market (where you’ll also find high-quality fish sauce and chili garlic sauce).
• Fish sauce: Fish sauce contains fermented, salted and aged anchovies. While the fish ages, natural enzymes break it down, releasing a profoundly savory super-umami ingredient. Fish sauce is the heart of the marinade and the nước chấm.
• Soy sauce: We like to use reduced-sodium soy sauce (most soy sauce brands make a reduced-sodium version), which balances the saltiness of fish sauce while adding an extra layer of complexity to the marinade.
• Pepper: Pepper adds mild heat and another layer of flavor complexity to season and balance the marinade.
• Sugar: A pinch of sugar in the finishing sauce and the marinade rounds out the savory and salty flavors.
• Chicken thighs: Boneless, skinless chicken thighs are the perfect cut for this Vietnamese lemongrass chicken dish. They stay juicy and flavorful after grilling.
• Canola oil: A little canola oil on the grate prevents sticking and gives the chicken a slight crispiness on the grill.
  
• Lime juice: Fresh lime juice is essential for nước chấm. Its bright, citrusy acidity balances the salty and umami elements of the fish sauce.
• Chili garlic sauce: This condiment is a heat, tang and flavor powerhouse. Made from crushed red chilis, vinegar, garlic and a touch of sugar, it adds a fiery kick and depth to nước chấm. Pro tip: It’s easy to confuse chili garlic sauce and chili crisp until you realize it’s all in the name. Chili crisp is an oil-based condiment that features crispy bits of fried garlic, shallots and chili flakes, offering a rich, umami-packed crunch with layers of flavor rather than a direct heat punch.
• Green onions: Freshly sliced green onions (aka scallions) add a mild onion flavor and a bit of crunch to give the sauce extra texture and freshness.

Directions

Step 1: Marinate the chicken

In a large bowl, combine the garlic, lemongrass, fish sauce, soy sauce, pepper and sugar. Add the chicken and toss to coat. Cover and refrigerate for 30 to 60 minutes.

Step 2: Grill the chicken

Preheat the grill to medium heat. Brush the grill grates with oil. Cook the chicken over direct heat for five to seven minutes per side or until it reaches an internal temperature of 165°F.

Editor’s Tip: Use a meat thermometer to check the chicken’s doneness.

Step 3: Make the nước chấm

In a small bowl, combine the lime juice, fish sauce, sugar and chili garlic sauce. To serve, garnish the chicken with the nước chấm and green onions.

Editor’s Tip: Make extra nước chấm. It tastes great on grilled meats, spring rolls and noodle dishes, just to name a few items. Also, you can use it as a dipping sauce or mix it into a salad dressing.

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Lemongrass Chicken Variations

• Try lemongrass paste: If you can’t find fresh lemongrass, you can use store-bought lemongrass paste, which is convenient. Just be sure to double-check your amount.
• Cue the coconut milk: Adding 1/4 cup coconut milk to the marinade makes for a richer, creamier flavor.
• Customize with your favorite add-ins: Try adding a tablespoon of lime or orange zest to the marinade for an extra burst of bright, citrusy flavor. To switch things up, add a teaspoon of turmeric for a warm, golden hue. Prefer more heat? Toss in some extra chili garlic sauce or fresh chopped chiles.

How to Store Lemongrass Chicken

Store chicken and lemongrass in an airtight container after it completely cools. It will last three to four days in the fridge.

Can you freeze lemongrass chicken?

Yes! You can store this Vietnamese lemongrass chicken recipe in a freezer-safe container for up to three months. Then, thaw it overnight in the fridge before reheating.

How do you reheat lemongrass chicken?

Warm the chicken and lemongrass in a skillet over medium heat or in the microwave for about a minute or two.

Lemongrass Chicken Tips

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What’s another way to cook lemongrass chicken?

If you don’t have a grill, it’s a snap to pan-sear the chicken on the stovetop in a cast-iron skillet or bake it in a 375° oven for about 25 minutes. Alternatively, if you have a wok, cut the chicken into strips, marinate it and stir-fry it over high heat.

What can you serve with lemongrass chicken?

This lemongrass chicken recipe pairs beautifully with steamed brown rice and fresh leafy greens like watercress or bok choy. Additionally, for more crunch, try a side of pickled vegetables or a simple cucumber salad.