Vietnamese Grilled Lemongrass Chicken Recipe
What more could you want in a chicken recipe? It’s simple, delicious, and flexible. Lemongrass chicken is a popular menu item in Vietnamese restaurants . It’s easy to make, kid-friendly, can last a week in the fridge.
Vietnamese Grilled Lemongrass Chicken Recipe
Vietnamese Grilled Lemongrass Chicken Recipe is perfect for entertaining or a special meal when you want something different.
Equipment
Ingredients
- 1 lb chicken thighs, boneless, skinless
- 4 cloves garlic
- 1 stalk lemongrass, bottom half only, finely chopped
- 2 Tbsp neutral oil
- 1 Tbsp fish sauce
- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 2 Tbsp water
- salt and pepper to taste
- Jasmine rice or rice vermicelli for serving
Nuac Cham Dipping Sauce
- 1 small garlic clove
- 1 Thai chili, or to taste
- 1 Tbsp sugar
- 2 Tbsp lime juice
- ¼ cup water
- 1 Tbsp fish sauce
Instructions
- Pound the garlic and black peppercorns in a mortar and pestle until fine.
- Add the lemongrass and pound into a rough paste.
- Add the oil, fish sauce, soy sauce, sugar and water and stir until the sugar is dissolved. Pour the marinade onto the chicken and mix well. Let marinate overnight, or at least 2 hours; stirring halfway in between if you can to make sure marinade is well distributed.
- Preheat the grill on high heat.
- Oil the grill grates well then place the chicken on the grill, presentation side down, and cook with the lid closed for 1-2 minutes or until the chicken has nice grill marks. Rotate the chicken 90 degrees to get the crosshatch grill marks, and let them grill for another 1-2 minutes.
- For the dipping sauce:Pound together the garlic and chili into a rough paste. Add the sugar and grind in a circular motion to break up the chilies further. Add all remaining ingredients and stir until the sugar is dissolved. This can be stored in the fridge for a few weeks.
