Grilled Vietnamese Lemongrass Chicken (Print Version)

Juicy chicken thighs marinated in lemongrass, garlic, and fish sauce, then grilled to perfection.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken thighs (about 1.3 pounds)

→ Marinade

02 - 2 tablespoons fish sauce
03 - 2 tablespoons soy sauce (use gluten-free if needed)
04 - 1 tablespoon light brown sugar
05 - 2 tablespoons lemongrass, finely minced (white part only)
06 - 3 garlic cloves, finely minced
07 - 1 small shallot, finely minced
08 - 1 tablespoon vegetable oil
09 - 1 teaspoon ground black pepper
10 - 1 red chili, deseeded and finely chopped (optional)

→ Garnishes (optional)

11 - Fresh cilantro, chopped
12 - Lime wedges
13 - Sliced cucumber

# Directions:

01 - In a large bowl, combine fish sauce, soy sauce, brown sugar, lemongrass, garlic, shallot, vegetable oil, black pepper, and chili (if using). Whisk until sugar dissolves completely.
02 - Add chicken thighs to the bowl and toss thoroughly to coat with marinade. Cover and refrigerate for at least 1 hour, or up to overnight for maximum flavor penetration.
03 - Preheat grill or grill pan over medium-high heat (approximately 400°F). Lightly oil the grates to prevent sticking.
04 - Take chicken out of marinade and allow excess liquid to drip off. Reserve marinade for basting if desired.
05 - Place chicken on hot grill and cook for 6-7 minutes per side, until internal temperature reaches 165°F and exterior develops nice char marks.
06 - Transfer grilled chicken to a clean plate and let rest for 5 minutes to redistribute juices. Slice if desired and serve with chopped cilantro, lime wedges, and sliced cucumber.

# Insider Tips:

01 -
  • The marinade creates this impossibly sticky, caramelized exterior that people will ask about
  • It comes together faster than deciding what to order for takeout
  • The flavors are bright and bold enough to stand on their own without needing heavy sauces
02 -
  • Pat the chicken reasonably dry before grilling, wet meat tends to steam instead of develop that crave worthy crust
  • Dont constantly flip the chicken, those dark charred spots only form when you let it sit undisturbed
  • The chicken will continue cooking slightly as it rests, so pull it off when a meat thermometer reads 70C (158F)
03 -
  • If you cant find fresh lemongrass, freeze dried lemongrass paste from a tube works in a pinch, use half the amount
  • Make a double batch of the marinade and freeze half for next time, it keeps beautifully for months

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