Vietnamese Lemongrass Chicken is a fresh, authentic, and deeply flavorful dish that brings bold Southeast Asian aromas straight to your kitchen. Tender chicken is marinated with fragrant lemongrass, garlic, and savory seasonings, then cooked until lightly caramelized and juicy. This recipe is easy enough for weeknights yet impressive enough for guests, making it a reliable favorite you’ll come back to again and again.
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Why You’ll Love This Vietnamese Lemongrass Chicken
This Vietnamese Lemongrass Chicken stands out for its balance. Nothing is overpowering, yet every bite is packed with flavor. The citrusy brightness of lemongrass pairs beautifully with savory notes, subtle sweetness, and gentle char from cooking.
You’ll love this recipe because it’s:
- Fresh and aromatic without being spicy
- Simple to prepare using easy-to-find ingredients
- Flexible for grilling, pan-searing, or baking
- Family-friendly and naturally pork-free
- Perfect for meal prep, rice bowls, or noodle dishes
Whether you serve it with steamed rice, tucked into lettuce wraps, or layered into a vibrant bowl, this dish adapts effortlessly to your table.
Ingredients for Vietnamese Lemongrass Chicken
For the Chicken Marinade
- 1½ pounds boneless, skinless chicken thighs (or breasts)
- 2 stalks fresh lemongrass, tender inner parts only, finely minced
- 4 cloves garlic, minced
- 1 small shallot, finely minced (or onion)
- 3 tablespoons soy sauce (or fish sauce)
- 1½ tablespoons sugar or honey
- 2 tablespoons neutral oil (vegetable or avocado oil)
- ½ teaspoon freshly ground black pepper
Optional Garnishes
- Sliced green onions
- Fresh cilantro or mint
- Lime wedges
Ingredient Notes & Substitutions
Chicken:
Chicken thighs stay juicier and more forgiving, but chicken breasts work well if you avoid overcooking.
Lemongrass:
Fresh lemongrass is key. Use only the pale, tender inner portion. If unavailable, lemongrass paste can work, but fresh delivers the best aroma.
Soy Sauce vs. Fish Sauce:
Traditional recipes often use fish sauce for umami depth. For a milder, more familiar flavor, soy sauce or coconut aminos are excellent substitutes.
Sweetener:
Sugar gives classic caramelization, while honey or maple syrup adds a softer sweetness.
Oil:
Use a neutral oil that can handle heat without overpowering the dish.
Plant-Based Swap:
Extra-firm tofu or thick-sliced mushrooms can be marinated and cooked the same way.
Step-by-Step Instructions
Step 1 – Prepare the Lemongrass
Trim off the tough outer layers of the lemongrass stalks. Use only the pale, tender inner portion. Finely mince it until almost paste-like. This ensures the flavor infuses evenly into the chicken without chewy bits.
Step 2 – Make the Marinade
In a large bowl, combine minced lemongrass, garlic, shallot, soy sauce (or fish sauce), sugar or honey, oil, and black pepper. Stir well until the sugar dissolves and the mixture looks glossy and aromatic.
Step 3 – Marinate the Chicken
Add the chicken to the marinade and toss until every piece is well coated. Cover and refrigerate for at least 30 minutes. For best flavor, marinate for 2–12 hours.
Step 4 – Choose Your Cooking Method
Pan-Seared (Most Convenient):
Heat a large skillet over medium-high heat. Add a small amount of oil. Cook chicken for 5–7 minutes per side until cooked through and lightly caramelized.
Grilled (Best Smoky Flavor):
Preheat grill to medium-high. Grill chicken 4–6 minutes per side, watching closely to prevent burning.
Baked (Hands-Off Option):
Bake at 400°F (200°C) for 20–25 minutes, then broil briefly for caramelization.
Step 5 – Rest and Slice
Let the chicken rest for 5 minutes after cooking. Slice against the grain for maximum tenderness.
Step 6 – Garnish and Serve
Top with green onions and fresh herbs. Serve with lime wedges for a bright finish.
Pro Tips for Success
- Mince lemongrass very finely to avoid fibrous texture.
- Do not overcrowd the pan—this ensures proper caramelization.
- Use thighs for juiciness, especially if grilling.
- Let the chicken rest before slicing to keep it moist.
- Taste the marinade before adding chicken and adjust sweetness or salt.
Flavor Variations
- Spicy Lemongrass Chicken: Add chili garlic sauce or sliced fresh chili.
- Coconut Lemongrass Chicken: Add a tablespoon of coconut milk to the marinade.
- Ginger Lemongrass Chicken: Add fresh grated ginger for warmth.
- Herb-Forward Version: Add chopped Thai basil or cilantro stems to the marinade.
Serving Suggestions
Vietnamese Lemongrass Chicken is incredibly versatile:
- Serve over steamed jasmine rice
- Pair with rice noodles and pickled vegetables
- Add to rice bowls with cucumber, carrots, and lettuce
- Wrap in butter lettuce or rice paper
- Serve alongside stir-fried vegetables or simple salads
Storage and Freezing Instructions
Refrigerator:
Store cooked chicken in an airtight container for up to 4 days.
Freezer:
Freeze cooked chicken for up to 2 months. Thaw overnight in the refrigerator.
Reheating:
Reheat gently in a skillet or microwave with a splash of water to prevent drying.
Vietnamese Lemongrass Chicken – Fresh & Authentic
- Total Time: 25 minutes
- Yield: 4 servings
Description
Fresh and authentic Vietnamese lemongrass chicken made with tender marinated chicken, fragrant lemongrass, garlic, and savory seasonings, cooked until juicy and lightly caramelized.
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs or breasts
- 2 stalks fresh lemongrass, tender inner parts only, finely minced
- 4 cloves garlic, minced
- 1 small shallot, finely minced
- 3 tablespoons soy sauce or fish sauce
- 1 1/2 tablespoons sugar or honey
- 2 tablespoons neutral oil
- 1/2 teaspoon freshly ground black pepper
- Sliced green onions, optional
- Fresh cilantro or mint, optional
- Lime wedges, optional
Instructions
- Trim the tough outer layers of the lemongrass and finely mince the tender inner portion.
- In a large bowl, combine lemongrass, garlic, shallot, soy sauce or fish sauce, sugar or honey, oil, and black pepper.
- Stir until the marinade is well mixed and aromatic.
- Add the chicken and toss until fully coated.
- Cover and refrigerate for at least 30 minutes.
- Heat a skillet over medium-high heat with a small amount of oil.
- Cook the chicken for 5–7 minutes per side until cooked through and lightly caramelized.
- Remove from heat and let rest for 5 minutes.
- Slice the chicken against the grain.
- Garnish with green onions and fresh herbs.
- Serve with lime wedges if desired.
Notes
Mince the lemongrass very finely for the best texture. Chicken thighs stay juicier, especially with high-heat cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vietnamese
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~320 |
| Protein | ~28g |
| Carbohydrates | ~10g |
| Fat | ~18g |
| Fiber | ~1g |
| Sodium | ~680mg |
Values are approximate and vary based on ingredients used.
FAQ About Vietnamese Lemongrass Chicken
What does lemongrass taste like in chicken?
Lemongrass adds a light citrus flavor with herbal notes. It’s fragrant rather than sour, enhancing savory dishes without overwhelming them.
Can I use dried lemongrass?
Dried lemongrass lacks the brightness of fresh. If using it, grind it finely and combine with lemon zest for better flavor.
Is Vietnamese Lemongrass Chicken spicy?
Traditionally, it’s not spicy. Heat can be added easily with chili if desired.
Can I make this ahead of time?
Yes. The chicken can be marinated up to 24 hours in advance, which actually improves flavor.
What’s the best cut of chicken to use?
Boneless chicken thighs are preferred for tenderness, but breasts work well if cooked carefully.
Final Thoughts
Vietnamese Lemongrass Chicken – Fresh & Authentic is a dish that proves simple ingredients can deliver remarkable flavor. With its bright aroma, savory depth, and flexible serving options, it fits effortlessly into both busy weeknights and special meals. Once you master this recipe, it’s sure to become a regular favorite in your kitchen.