Grilled Vietnamese Lemongrass Chicken

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If you’re searching for a grilled chicken recipe that’s bold, aromatic, and packed with Southeast Asian flair, this Grilled Vietnamese Lemongrass Chicken is an absolute must-try. With fragrant lemongrass, punchy fish sauce, and a sweet-savory marinade that caramelizes beautifully on the grill, this dish will transport your tastebuds straight to the streets of Hanoi.

Whether you’re planning a summer barbecue, meal-prepping for the week, or simply craving something a little different, this recipe is easy to follow and deeply rewarding. It’s perfect for home cooks of all levels and a standout for lovers of Asian cuisine.

Why You’ll Love This Lemongrass Chicken Recipe

This dish is for anyone who appreciates balance in their food: salty, sweet, tangy, and umami all play together in perfect harmony. It’s especially great for:

  • Busy home cooks looking for a quick marinade that delivers big flavor

  • Grill enthusiasts searching for a new go-to chicken recipe

  • Fans of Vietnamese cuisine who want to recreate restaurant-quality dishes at home

  • Meal-preppers seeking high-protein, low-effort options that taste incredible

Grilled Vietnamese Lemongrass Chicken is not just delicious—it’s versatile, healthy, and crowd-pleasing.

Ingredients You’ll Need

For the Chicken:

  • 8 boneless chicken thighs (skinless)

For the Lemongrass Marinade:

  • 1 stalk lemongrass (approx. 3½ tablespoons finely chopped)

  • 3 cloves garlic, minced

  • 2 tablespoons fish sauce

  • 1 tablespoon soy sauce

  • 1 tablespoon honey

  • 1 tablespoon lime juice

  • 1 tablespoon vegetable oil

  • ½ teaspoon ground black pepper

  • ¼ teaspoon salt

Tip: If fresh lemongrass is hard to find, you can use frozen or pre-minced lemongrass paste from Asian markets or specialty grocers.

Kitchen Equipment Needed

  • Cutting board and sharp knife

  • Mixing bowl

  • Tongs

  • Grill or grill pan (indoor or outdoor)

  • Meat thermometer (optional but recommended)

  • Plastic wrap or airtight container for marinating

  • Basting brush (optional)

Step-by-Step Instructions

1. Prep the Lemongrass

Trim the root end, peel off the tough outer layers, and finely mince the tender inside. Lightly smash with the flat side of a knife to help release its natural oils.

2. Make the Marinade

In a medium mixing bowl, combine the minced lemongrass, garlic, fish sauce, soy sauce, honey, lime juice, vegetable oil, black pepper, and salt. Mix thoroughly.

3. Marinate the Chicken

Add the chicken thighs to the bowl, coating them evenly with the marinade. Cover and refrigerate for at least 1 hour. For best results, marinate overnight.

4. Grill to Perfection

Preheat your grill to medium-high. Grill each chicken thigh for 5–7 minutes per side, or until nicely charred and fully cooked through (internal temp of 165°F or 74°C). Avoid overcrowding the grill to get even sear marks.

5. Let It Rest

Remove the chicken from the grill and let it rest for 5 minutes before slicing. This helps the juices redistribute for the most tender bite.

6. Serve It Up

Serve over jasmine rice, in lettuce wraps, or even as a sandwich filling with pickled veggies for a twist on bánh mì.

Recipe Tips and Variations

  • Chicken Swap: Prefer white meat? Use chicken breasts, but butterfly them for even cooking.

  • No Grill? No problem! You can use a grill pan or even broil the chicken in the oven.

  • Spice It Up: Add minced Thai chili to the marinade for some heat.

  • Vegan Option: Use firm tofu or tempeh instead of chicken, and substitute soy sauce for fish sauce.

Shortcut Tip: Pre-marinate a double batch and freeze half for a quick weeknight dinner later on.

What to Serve With Vietnamese Lemongrass Chicken

  • Steamed Jasmine Rice or Coconut Rice

  • Pickled Carrots and Daikon

  • Cucumber Salad with Rice Vinegar Dressing

  • Fresh Herbs like mint, cilantro, or Thai basil

  • Lettuce Wraps with vermicelli noodles

Drink Pairings

  • Iced Vietnamese Coffee (Ca Phe Sua Da) for a bold caffeine kick

  • Cold Lager or Pilsner to refresh and contrast the umami flavors

  • Lime Soda or Sparkling Water with Mint

How to Store Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can also freeze grilled chicken for up to 2 months—just thaw overnight and reheat in the oven or air fryer for best texture.

Best Ways to Use Leftovers

  • Chop and add to rice bowls

  • Make a lemongrass chicken sandwich or wrap

  • Toss into a noodle salad with fresh greens and herbs

Frequently Asked Questions (FAQs)

Can I marinate the chicken for too long?
Yes—anything over 24 hours can start to break down the proteins too much, especially with acidic ingredients like lime juice.

What’s the best substitute for fish sauce?
You can use soy sauce with a splash of Worcestershire or a few drops of anchovy paste. For a vegan option, try mushroom soy sauce or coconut aminos.

Is lemongrass edible?
Only the tender inner stalk is edible when minced finely or cooked. The outer layers are too fibrous but great for infusing flavor in broths.

Can I cook this in the oven?
Absolutely. Roast at 400°F (200°C) for 20–25 minutes, flipping halfway through, or broil for a charred finish.

Final Thoughts

Vietnamese Lemongrass Chicken is one of those dishes that feels gourmet but is incredibly simple to make at home. The bold marinade does all the heavy lifting, making this a standout addition to your weekly rotation or your next summer cookout.

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