Description
This Grilled Vietnamese Lemongrass Chicken recipe features tender, boneless chicken thighs marinated in a fragrant blend of lemongrass, garlic, shallots, lime juice, and traditional Vietnamese seasonings. Grilled to perfection, this dish bursts with fresh, tangy, and savory flavors that are perfect for a quick and delicious dinner.
Ingredients
Scale
For the Marinade
- 2 stalks lemongrass (tender white part only)
- 1 large shallot (thinly sliced, skin removed)
- 4 large garlic cloves
- 3 tablespoons fresh lime juice
- Zest of 1 lime
- 2 tablespoons packed light brown sugar
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 2 teaspoons fish sauce
For the Chicken
- 2 pounds boneless, skinless chicken thighs
Instructions
- Prepare the Marinade: Begin by finely chopping the tender white part of the lemongrass, then combine it in a food processor or blender with the thinly sliced shallot, garlic cloves, fresh lime juice, lime zest, light brown sugar, vegetable oil, soy sauce, and fish sauce. Blend the mixture until it forms a smooth and fragrant marinade.
- Marinate the Chicken: Place the boneless, skinless chicken thighs in a large bowl or resealable plastic bag. Pour the lemongrass marinade over the chicken, making sure all pieces are well coated. Cover and refrigerate for at least 1 hour, preferably 2-3 hours, to allow the flavors to fully penetrate the meat.
- Preheat the Grill: Heat your grill to medium-high heat, around 375°F (190°C). Clean and lightly oil the grill grates to prevent sticking.
- Grill the Chicken: Remove the chicken from the marinade, shaking off excess. Place the chicken thighs on the grill. Cook for 5-7 minutes per side until the chicken is cooked through and has nicely charred grill marks. An internal temperature of 165°F (74°C) confirms doneness.
- Rest and Serve: Once grilled, transfer the chicken to a plate and let it rest for 5 minutes. This helps retain the juices and keeps the meat tender. Serve the grilled lemongrass chicken with steamed rice or a fresh salad for a complete meal.
Notes
- Use the tender white part of the lemongrass for the best flavor and texture in the marinade.
- Marinating the chicken longer enhances the depth of flavor and tenderness.
- If grilling isn’t an option, you can cook the chicken in a hot skillet or broil it in the oven as alternatives.
- Always ensure chicken reaches an internal temperature of 165°F (74°C) for safety.
