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Vietnamese Lemongrass Chicken
This Vietnamese Lemongrass Chicken is juicy, flavorful, and packed with aromatic lemongrass, garlic, and a savory-sweet marinade. Perfect for grilling, pan-searing, baking, or air frying, this easy recipe delivers authentic Vietnamese flavors in every bite. Serve it with rice or noodles for a delicious, restaurant-quality meal at home!
3 min
Prep
6
Servings
14 min
Cook
SourceScale Recipe
Original recipe makes 6 servings.
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Ingredients
Scaled to 6 servings
Instructions
Keeps your screen on and lets you check off steps as you go.
- 1
Prepare the Lemongrass: Trim the top green part and woody bottom end of the lemongrass stalk. Peel away the tough outer layers until you reach the softer, pale yellow core.
- 2
Make the Marinade: Use a food processor or mince the lemongrass, shallots, and garlic finely. In a large bowl, combine all marinade ingredients. Add the chicken thighs, ensuring they are well coated. Cover and let it marinate in the refrigerator for at least 1 hour (or overnight for best flavor).
- 3
Pan Sear (Stovetop): Heat 1 tablespoon of oil in a large skillet over medium-high heat. Shake off any excess marinade and aromatics to prevent burning—the chicken has already absorbed all the rich flavors. Place the chicken in the pan in a single layer, ensuring good contact with the surface. Cover with a lid and cook for 5-7 minutes without moving, allowing a golden crust to develop. Once the chicken easily releases from the pan, flip it. Continue cooking uncovered for another 7-9 minutes, or until the juices run clear and the chicken is deeply golden brown with an internal temperature of 165°F (74°C). Remove from heat and let the chicken rest for 5 minutes before serving
- 4
Grill: Preheat the grill to medium-high heat (375-400°F / 190-205°C). Lightly oil the grates to prevent sticking. Grill the chicken for 8-10 minutes per side, flipping once, until cooked through. Let rest for 5 minutes before serving.
- 5
Bake: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. Arrange the chicken in a single layer. Bake for 20-25 minutes, flipping halfway, until the internal temperature reaches 165°F (74°C).
- 6
Air Fryer: Preheat the air fryer to 375°F (190°C). Lightly spray the air fryer basket with oil. Arrange the chicken in a single layer (cook in batches if necessary). Air fry for 12-14 minutes, flipping halfway through, until golden and cooked through.
- 7
Serve with jasmine rice, vermicelli noodles, or a fresh salad. Garnish with scallion oil, nuoc cham, fresh cilantro, or sliced chilies for extra flavor.
Shared By
huyaroo
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