Grilled Vietnamese Lemongrass Chicken

Want to grill something so tasty it’ll make your neighbors peek over the fence? Say hello to Lemongrass Chicken!

Course Main Course

Cuisine American

Keyword Lemongrass Chicken

Prep Time 10

Cook Time 12

Marinating Time 4

Servings servings

Calories 371kcal

Author Dana DeVolk

Ingredients

2 stalks lemongrass tender white part only*
1 large shallot ¼ inch sliced, skin removed
4 large cloves garlic
3 tablespoons lime juice fresh squeezed
zest of 1 lime
2 tablespoons light brown sugar packed
2 tablespoons vegetable oil
1 tablespoon soy sauce
2 teaspoons fish sauce
2 pounds boneless skinless chicken thighs

Instructions

Place the lemongrass, shallot, garlic, lime juice, lime zest, brown sugar, oil, soy sauce, and fish sauce into a food processor.
2 stalks lemongrass, 1 large shallot, 4 large cloves garlic, 3 tablespoons lime juice, zest of 1 lime, 2 tablespoons light brown sugar, 2 tablespoons vegetable oil, 1 tablespoon soy sauce, 2 teaspoons fish sauce
Process until smooth.
Add the chicken to a large bowl.
2 pounds boneless skinless chicken thighs
Pour the marinade over the chicken. Toss to combine.
Cover with plastic wrap and place in the fridge—Marinate for at least 4 hours or up to overnight.
When ready to cook, prepare the grill over medium-high heat.
Cook the chicken thighs, discarding leftover marinade, for about 6 minutes per side, or until the internal temperature reaches 165°F. Serve immediately.

Notes

* To reach the tender white part of the lemongrass, you will cut off an inch from the root and about 3 inches up the stalk. Discard the root and remaining stalk. With what is left, peel off the tough outer layers until you get to the tender white inside. I will then slice this into small pieces before adding to the food processor.

Prep Lemongrass Right – Peel off the tough stuff and use just the soft white part—it’s the secret ingredient for that flavor pop!
Marinate Longer – Let it sit overnight if you can. The best flavor comes with patience (unlike me waiting for cookies).
Check the Temp – Use a thermometer to hit that 165°F internal temperature. No guesswork, just perfect chicken!
Oil the Grill – Brush your grill pan or grates with oil so nothing sticks. Cleanup’s bad enough already!
Slice Shallots Thin – Keep those shallot pieces small so they blend smooth in the food processor.
Rest It – Let the chicken sit a minute after grilling—it keeps the juices locked in for juicy meat.

Nutrition