Savor the Flavor: Vietnamese Lemongrass Chicken Recipe

This Vietnamese Lemongrass Chicken recipe features aromatic lemongrass and garlic for a quick, flavorful dish.

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Prep Time 15

Cook Time 15

Marination Time 30

Total Time 1

Servings: 4 portions

Course: Dinner

Cuisine: Vietnamese

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

Marinade

4 thighs Boneless Chicken
2 stalks Lemongrass Fresh, bruised and chopped
3 cloves Garlic Finely chopped
1 small Shallot Finely chopped
3 tablespoons Fish Sauce
1 tablespoon Dark Soy Sauce
1 tablespoon Sugar Brown sugar is recommended
2 tablespoons Water

Nuoc Cham Dipping Sauce

2 cloves Garlic Minced
2 tablespoons Fresh Lime Juice
2 tablespoons Hot Water
1 optional Chili Pepper For spice
1 optional Grated Carrots For color; omit if preferred

Equipment

Grill
mixing bowl
knife
cutting board

Method

Preparation

Finely chop the garlic and shallot, and prepare the lemongrass by bruising and chopping it.
Mix the garlic, shallot, and lemongrass in a bowl.
Combine in the bowl fish sauce, dark soy sauce, sugar, and water.
Add the boneless chicken thighs and coat well, then refrigerate for 30 minutes to 1 hour.
Preheat the grill to medium heat and oil the chicken.
Grill the chicken skin-side down for 2-3 minutes, then flip and grill for another 5-8 minutes.
Let the chicken rest for 5 minutes before slicing.
Prepare the nuoc cham by mixing garlic, lime juice, hot water, sugar, and fish sauce.
Serve the chicken with vermicelli noodles or rice, garnished with fresh vegetables.

Nutrition

Serving: 1portionCalories: 320kcalCarbohydrates: 6gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 300mgFiber: 1gSugar: 3gVitamin A: 200IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

For best flavor, marinate overnight if possible. Be cautious with grill temperature to avoid burning the marinade sugars.

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