Vietnamese Lemongrass Chicken brings the bold, aromatic flavors of Southeast Asia straight to your weeknight dinner table. This recipe transforms simple chicken thighs into a restaurant-quality meal that’s surprisingly easy to make at home.
The first time I experienced authentic lemongrass chicken was at a tiny Vietnamese spot near my neighborhood farmer’s market. The way the citrusy lemongrass mingled with caramelized garlic had me hooked instantly. I spent the next few weeks testing batches in my own kitchen, tweaking the marinade until I nailed that perfect balance of savory fish sauce, sweet honey, and aromatic lemongrass. Now this dish is a regular in our dinner rotation, especially when I want something flavorful but don’t want to spend hours prepping. The marinade does most of the work while you handle other things, and the combination of searing and baking creates incredibly tender, juicy chicken with crispy edges.
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Ingredients for Vietnamese Lemongrass Chicken
I always start by picking up fresh lemongrass from my local Asian market, though most regular grocery stores stock it these days. The quality of your lemongrass really matters here since it’s the star ingredient. Look for firm, pale green stalks that smell strongly citrusy when you give them a gentle squeeze. Here’s what you’ll need to create this aromatic dish.
- 2 pounds boneless, skinless chicken thighs (cut into bite-sized pieces)
- 2 stalks fresh lemongrass (tough ends trimmed, tender white parts finely chopped) – I recommend bruising the stalks with the back of your knife first to release maximum flavor
- 4 cloves garlic (minced)
- 1 shallot (minced) – My preference is to use fresh shallots rather than regular onions for their sweeter, more delicate taste
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey – In my experience, honey balances the salty fish sauce beautifully and helps with caramelization
- 1 tablespoon sesame oil
- 1 teaspoon black pepper (freshly ground)
- ½ teaspoon red pepper flakes – I usually start with this amount and adjust based on how much heat my family can handle
- 2 tablespoons vegetable oil (for searing)
Step-by-Step Instructions
I recommend giving the chicken at least 30 minutes to marinate, though letting it sit overnight in the fridge produces the most intense, developed flavors. Here’s how to bring this Vietnamese classic to life.
Step 1: Preheat your oven to 400°F and prepare the lemongrass by trimming away the tough outer layers and woody ends. Use only the tender white and pale green parts, finely mincing them into small pieces. Bruising the stalks before chopping releases more of those essential oils.
Step 2: In a large mixing bowl, combine the chopped lemongrass, minced garlic, minced shallot, fish sauce, soy sauce, honey, sesame oil, black pepper, and red pepper flakes. Whisk everything together until the honey dissolves completely and the marinade looks well blended and golden.
Step 3: Add the chicken pieces to the marinade, using your hands or tongs to coat every piece thoroughly. Cover the bowl with plastic wrap and refrigerate for 30 minutes minimum (overnight marinating develops deeper flavors). The marinade will tenderize the meat while infusing every bite with flavor.
Step 4: Heat vegetable oil in a large skillet over medium-high heat until it shimmers (about 2-3 minutes). Sear 6-8 chicken pieces at a time, leaving space between each piece to avoid overcrowding. Cook for 2-3 minutes per side until they develop a deep golden-brown crust. The chicken won’t be fully cooked yet, which is fine.
Step 5: Transfer all the seared chicken to a baking dish, scraping any remaining marinade from the bowl over the top. Bake for 20-25 minutes until the chicken reaches an internal temperature of 165°F, the edges are caramelized, and juices run clear when pierced.
Perfect Pairings for Vietnamese Lemongrass Chicken
This aromatic chicken pairs beautifully with sides that complement its bold, citrusy flavors while adding varied textures and colors to your plate.
Jasmine Rice: The fragrant, slightly sticky texture of jasmine rice soaks up the flavorful pan juices perfectly, making it an essential accompaniment that balances the intense flavors of the lemongrass marinade. For another Asian-inspired rice dish, try this Street Corn Chicken Rice Bowl.
Fresh Cucumber Salad: A light, crisp cucumber salad dressed with rice vinegar and sesame seeds provides cooling contrast to the savory chicken while adding refreshing crunch that helps cut through the richness of the dish.
Chicken with Mixed Vegetable Stir Fry: Quick-cooked vegetables tossed in garlic and ginger add nutritional balance and vibrant color while keeping the Asian flavor profile consistent throughout your meal.
Steamed Bok Choy: This mild, tender vegetable adds nutritional value and a subtle earthiness that doesn’t compete with the bold lemongrass flavors, plus it cooks in just 5 minutes for easy weeknight prep.
Vietnamese Pickled Vegetables: Tangy pickled carrots and daikon radish bring acidity and crunch that enhance the overall flavor profile while adding authentic Vietnamese restaurant vibes to your dinner table.
Sticky Garlic Chicken Noodles: For a heartier meal, serve alongside these flavorful noodles that complement the Asian-inspired theme while adding satisfying carbs to round out the plate.
Keeping It Fresh and Flavorful
Store leftover Vietnamese lemongrass chicken in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen and meld together overnight, making the leftovers taste even better the next day.
For reheating, I recommend using a skillet over medium heat with a splash of water or chicken broth to keep the chicken moist and tender, or warming it gently in a 300°F oven for about 10 minutes. Avoid microwaving at full power if possible, as high heat can make the chicken rubbery and dry out the edges.
This chicken is incredibly versatile beyond the traditional dinner plate. I love using leftovers chopped up in Thai Drunken Noodles, tucked into fresh spring rolls with herbs and lettuce, or diced into Chicken Lo Mein for a quick lunch the next day.
FAQs
Can I substitute chicken breasts for thighs in this recipe?
Yes, though thighs stay juicier and more tender due to their higher fat content. If using breasts, pound them to even thickness and reduce baking time to 15-18 minutes to prevent drying out.
What if I cannot find fresh lemongrass at my local store?
Use 2-3 tablespoons of lemongrass paste from a jar as a direct substitute, or combine 2 teaspoons of dried lemongrass powder with 1 tablespoon of fresh lemon zest for a similar citrusy, aromatic flavor profile.
Can I make this recipe on the grill instead of baking?
Absolutely! Thread the marinated chicken onto metal or soaked wooden skewers and grill over medium-high direct heat for 10-12 minutes total, turning occasionally until cooked through with slight char marks.
Vietnamese Lemongrass Chicken
Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C).
- Prepare the lemongrass by trimming off the tough ends and outer layers, then finely chop the tender white parts. Bruise the stalks with the back of your knife before chopping to release more flavor.
- Mince the garlic and shallot.
- In a large bowl, combine the chopped lemongrass, minced garlic, minced shallot, fish sauce, soy sauce, honey, sesame oil, black pepper, and red pepper flakes. Whisk until the honey is fully dissolved.
- Cut the chicken thighs into bite-sized pieces and add them to the marinade, tossing to coat every piece thoroughly.
- Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for 30 minutes minimum, or up to overnight for best flavor development.
- Heat vegetable oil in a large skillet over medium-high heat until it shimmers (about 2-3 minutes).
- Add the marinated chicken pieces to the skillet, searing 6-8 pieces at a time and leaving space between each piece to avoid overcrowding.
- Sear the chicken for 2-3 minutes per side, or until deep golden-brown.
- Transfer the seared chicken to a baking dish, scraping any remaining marinade over the top.
- Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and juices run clear.
- Serve the Vietnamese lemongrass chicken hot with steamed jasmine rice and garnish with sliced green onions and cilantro, if desired.
