If you’re craving a dish that bursts with vibrant, fresh flavors and a perfect balance of savory, sweet, and aromatic notes, look no further than this Vietnamese Lemongrass Chicken Recipe. This dish brilliantly showcases tender chicken thighs marinated in fragrant lemongrass, garlic, and a harmonious blend of traditional Vietnamese condiments. Each bite delivers a delightful contrast of textures and a warming kiss of spice that will have you coming back for seconds — it truly feels like a hug on a plate, perfect for weeknight dinners or special gatherings with friends and family.
Ingredients You’ll Need
At first glance, the ingredients list for this Vietnamese Lemongrass Chicken Recipe looks straightforward, but each component plays a pivotal role in creating layers of flavor. From the bright, citrusy lemongrass to the rich sweetness of honey and the umami depth of fish sauce, these essentials come together beautifully to captivate your taste buds and bring this dish to life.
- Boneless, skinless chicken thighs: Tender and juicy, they soak up the marinade perfectly and stay moist during cooking.
- Lemongrass stalks: The star ingredient, offering a fresh, lemony aroma and vibrant flavor that defines this recipe.
- Garlic cloves: Adds pungency and warmth to balance the brightness of lemongrass.
- Shallot: Brings a mild sweetness and subtle sharpness that rounds out the marinade.
- Fish sauce: A key ingredient in Vietnamese cooking, imparting savory depth and complexity.
- Soy sauce: Provides saltiness and color to the marinade for an appetizing glaze.
- Honey: A natural sweetener that mellows the salty and spicy elements.
- Sesame oil: Adds a toasty, nutty character that enhances the overall aroma.
- Black pepper: Offers a mild heat and peppery bite.
- Red pepper flakes: For a gentle kick of spiciness that awakens the palate.
- Vegetable oil: Essential for searing the chicken to a golden brown before baking.
How to Make Vietnamese Lemongrass Chicken Recipe
Step 1: Prep Your Oven and Lemongrass
Start by preheating your oven to 400°F (200°C) to get it nice and hot for baking the chicken. While that’s warming up, trim the tough, woody ends and outer layers off the lemongrass stalks. Then finely chop the tender white parts — this fresh, citrusy herb is what makes this dish unforgettable.
Step 2: Mince the Aromatics
Mince the garlic cloves and shallot finely. These fragrant aromatics mingle in the marinade to lend their rich, savory undertones, setting the stage for the lemongrass to shine without overpowering.
Step 3: Create the Marinade
In a mixing bowl, combine the chopped lemongrass, minced garlic, and shallot with fish sauce, soy sauce, honey, sesame oil, black pepper, and red pepper flakes. This marinade is where all the magic begins — the perfect balance of salty, sweet, spicy, and nutty flavors to infuse into the chicken.
Step 4: Marinate the Chicken
Cut the chicken thighs into bite-sized pieces and toss them into the marinade, ensuring every morsel gets thoroughly coated. Cover and refrigerate for at least 30 minutes to let those flavors soak in; if you have more time, letting it marinate overnight will make the dish even more incredible.
Step 5: Sear the Chicken
Heat vegetable oil in a skillet over medium-high heat. Add the marinated chicken in a single layer—do this in batches if necessary so the pieces don’t crowd and steam. Sear the chicken for 2-3 minutes per side until it’s beautifully browned and caramelized. This step locks in the juices and gives the chicken a gorgeous color and texture.
Step 6: Bake to Perfection
Transfer the seared chicken to a baking dish and pop it into the preheated oven for 20-25 minutes. Baking ensures the chicken cooks through evenly while continuing to develop flavor, resulting in tender, juicy bites that melt in your mouth.
How to Serve Vietnamese Lemongrass Chicken Recipe
Garnishes
A sprinkle of sliced green onions and fresh cilantro adds freshness and a pop of color, elevating each bite. These garnishes give the dish a vibrant finish that complements the richness of the chicken perfectly.
Side Dishes
This Vietnamese Lemongrass Chicken Recipe pairs wonderfully with fluffy steamed jasmine rice, which soaks up every drop of that tasty sauce. For some crunch, consider a simple cucumber salad or pickled vegetables to contrast the warm, tender chicken.
Creative Ways to Present
Want to switch things up? Try serving the chicken over a bed of vermicelli noodles or wrapped in lettuce leaves with fresh herbs and a drizzle of nuoc cham dipping sauce. It’s a fresh and fun way to enjoy the dish that makes every meal feel special.
Make Ahead and Storage
Storing Leftovers
Leftover Vietnamese Lemongrass Chicken can be stored in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time, making it great for quick lunches or easy dinners during the week.
Freezing
You can freeze the cooked chicken by placing it in a freezer-safe container or bag. It will keep well for up to 2 months. When freezing, it’s best to leave out delicate garnishes and add them fresh after reheating.
Reheating
To reheat, gently warm the chicken in a skillet over low heat or in the microwave until heated through, being careful not to dry it out. Adding a splash of water or broth during reheating can keep it moist and delicious.
FAQs
Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breast, but keep in mind it is leaner and cooks more quickly. The thighs tend to stay juicier and more flavorful in this recipe.
What if I can’t find fresh lemongrass?
If fresh lemongrass isn’t available, dried or frozen lemongrass can be used, though fresh provides the best flavor. Alternatively, a small amount of lemon zest and ginger can offer a similar bright and aromatic note.
How spicy is the dish?
The red pepper flakes give the chicken a gentle warmth rather than intense heat. You can adjust the amount to your spice preference or omit it for a milder version.
Can I make this recipe gluten-free?
Absolutely! Simply use gluten-free soy sauce or tamari instead of regular soy sauce, and double-check that your fish sauce brand is gluten-free as well.
Is this recipe suitable for meal prep?
Definitely! Vietnamese Lemongrass Chicken cooks well in advance and keeps beautifully in the fridge or freezer, making it a fantastic option for meal prep and easy, flavorful meals throughout the week.
Final Thoughts
This Vietnamese Lemongrass Chicken Recipe is one of those dishes that feels like a little celebration every time you make it. Its inviting aromas and deliciously layered flavors are sure to impress anyone lucky enough to share the table with you. Don’t hesitate to give it a try — once you do, it just may become your new favorite go-to meal that brings joy and comfort in equal measure.
Print
Vietnamese Lemongrass Chicken Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 25m
- Total Time: 0h 45m
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Vietnamese
Description
A flavorful Vietnamese Lemongrass Chicken recipe featuring tender chicken thighs marinated in aromatic lemongrass, garlic, and spices, seared to perfection, then finished in the oven for a juicy and savory dish perfect for serving with steamed rice.
Ingredients
Chicken
- 2 pounds boneless, skinless chicken thighs
Marinade
- 2 stalks lemongrass, tender white parts finely chopped
- 4 cloves garlic, minced
- 1 shallot, minced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
Cooking
- 2 tablespoons vegetable oil
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken after searing.
- Prepare Lemongrass: Trim off the tough ends and outer layers of the lemongrass stalks, then finely chop the tender white parts for the marinade.
- Mince Garlic and Shallot: Mince the garlic cloves and shallot finely to blend into the marinade.
- Make Marinade: In a bowl, combine the chopped lemongrass, minced garlic, minced shallot, fish sauce, soy sauce, honey, sesame oil, black pepper, and red pepper flakes.
- Marinate Chicken: Cut the chicken thighs into bite-sized pieces and add them to the marinade. Mix well to coat all pieces thoroughly.
- Refrigerate: Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or up to overnight for deeper flavor.
- Heat Oil in Skillet: Heat the vegetable oil in a skillet over medium-high heat, prepping for searing the marinated chicken.
- Sear Chicken: Add the marinated chicken pieces in a single layer to the skillet. Cook in batches if needed to avoid overcrowding. Sear for 2-3 minutes per side until browned.
- Transfer to Baking Dish: Once seared, transfer the chicken pieces to a baking dish evenly.
- Bake Chicken: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the chicken is fully cooked and tender.
- Serve: Serve the Vietnamese lemongrass chicken hot, ideally with steamed rice and freshly sliced green onions and cilantro garnish. Enjoy your meal!
Notes
- Marinating overnight intensifies the flavors significantly.
- Use chicken thighs for juiciness and flavor; chicken breasts can be used but may be less tender.
- Adjust red pepper flakes to your preferred spice level.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Serve with steamed jasmine rice or vermicelli noodles for authentic texture.
