Vietnamese Lemongrass Chicken (Print Version)
Juicy chicken thighs in aromatic lemongrass marinade, seared until golden. Serve with rice or noodles for an authentic Vietnamese meal.
# What You'll Need:
→ Chicken
01 - 1.5 lbs boneless skinless chicken thighs cut into large pieces
→ Marinade
02 - 3 stalks fresh lemongrass white parts finely minced
03 - 3 garlic cloves minced
04 - 2 shallots finely chopped
05 - 1 tablespoon brown sugar
06 - 2 tablespoons fish sauce
07 - 1 tablespoon soy sauce use tamari for gluten-free
08 - 1 teaspoon ground black pepper
09 - 2 tablespoons vegetable oil
→ To Cook
10 - 1 tablespoon vegetable oil
→ Garnish & Serving
11 - 1 red chili thinly sliced optional
12 - 2 scallions sliced
13 - Fresh cilantro leaves
14 - Steamed jasmine rice or vermicelli noodles
# How to Cook:
01 - Combine lemongrass, garlic, shallots, brown sugar, fish sauce, soy sauce, black pepper, and vegetable oil in a large bowl. Mix thoroughly until sugar dissolves and ingredients are well incorporated.
02 - Add chicken pieces to the marinade, tossing to coat completely. Cover bowl and refrigerate for at least 1 hour, preferably overnight for maximum flavor absorption.
03 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering.
04 - Arrange marinated chicken in a single layer, cooking in batches if necessary to avoid overcrowding. Sear for 3-4 minutes per side until golden brown and cooked through to an internal temperature of 165°F.
05 - Remove from heat immediately. Top with sliced red chili, scallions, and fresh cilantro. Serve hot alongside steamed jasmine rice or vermicelli noodles.
# Expert Advice:
01 -
- The marinade creates an explosion of bright aromatic flavors that make weeknight dinners feel special
- Its incredibly forgiving and actually tastes better the longer you let it sit
02 -
- Pat the chicken slightly dry before searing if it's too wet from the marinade. This helps achieve better browning
- Lemongrass can be tough. Mince it as finely as possible or use a mortar and pestle to break down the fibers
03 -
- Grilling over charcoal adds an incredible smoky dimension that rivals any Vietnamese restaurant
- The marinade works equally well on pork chops or beef. Adjust cooking time accordingly