I love working with Vietnamese flavors – the bright lemongrass and tangy lime transform ordinary chicken thighs into something really special. This recipe became one of my most-requested dinners last summer when I needed something fast but impressive. My family now requests it weekly, and I’m never surprised when there are no leftovers.
Table of Contents
Ingredients for Vietnamese Lemongrass Chicken
I always use boneless chicken thighs for this recipe because they stay incredibly juicy and absorb the marinade beautifully. My go-to brand is organic when possible, but regular works perfectly fine. The real magic happens with fresh lemongrass – I recommend choosing stalks that feel firm and smell fragrant.
- 1 lb boneless skinless chicken thighs
- 2 stalks lemongrass (remove tough outer layers, use only the tender bottom 4-5 inches, finely minced) – I usually remove the tough outer layers first and discard the woody top portions
- 4 cloves garlic (minced)
- 2 shallots (finely chopped) – In my experience, shallots add a sweeter, more complex flavor than regular onions
- 2 tbsp fish sauce
- 1 tbsp soy sauce – My preference is low-sodium to control the salt level
- 1 tbsp sugar
- 1 tbsp fresh lime juice – Pro tip: roll the lime on the counter before juicing to get more juice out
- 1/4 cup vegetable oil
- Fresh cilantro (for garnish)
- Sliced chilies (optional, for garnish)
Step-by-Step Instructions
I recommend marinating the chicken for at least 30 minutes, though 2 hours gives you the deepest flavor penetration. In my experience, this extra time makes all the difference.
Step 1: Combine the chopped lemongrass, minced garlic, shallots, fish sauce, soy sauce, sugar, and lime juice in a mixing bowl. Stir everything together until the sugar dissolves completely – this creates a balanced marinade.
Step 2: Add the chicken thighs to the marinade and mix thoroughly, ensuring every piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor. The acid from the lime juice helps tenderize the meat while the aromatics infuse.
Step 3: Heat the vegetable oil in a large skillet over medium heat for 2-3 minutes until oil shimmers but doesn’t smoke. Avoid high heat, as the sugar in the marinade can burn quickly.
Step 4: Carefully place the marinated chicken thighs in the skillet, leaving a bit of space between each piece. Cook for 5-6 minutes without moving them – you want a beautiful golden-brown crust to form. Flip and cook the other side for another 5-6 minutes until the internal temperature reaches 165°F.
Step 5: Remove the chicken from heat and let it rest for 3-4 minutes before slicing. This resting period allows the juices to redistribute throughout the meat. Garnish with fresh cilantro and sliced chilies if you like some heat.
Perfect Pairings for Vietnamese Lemongrass Chicken
This aromatic chicken pairs wonderfully with sides that balance its bold, savory flavors with fresh textures and complementary tastes.
Steamed Jasmine Rice: The fluffy, slightly fragrant rice soaks up all those delicious pan juices and provides a neutral base that lets the lemongrass flavors shine. Try pairing it with coconut lime chicken and rice for another tropical-inspired dinner idea.
Fresh Cucumber Salad: A crisp, cool salad with rice vinegar dressing cuts through the richness of the chicken and adds refreshing crunch to every bite.
Vermicelli Noodles: Light rice noodles tossed with fresh herbs and a splash of lime create an authentic Vietnamese meal that feels complete and satisfying. For another noodle option, check out Thai drunken noodles.
Stir-Fried Bok Choy: Quick-cooked bok choy with garlic adds nutritious greens and a slight bitterness that complements the sweet-savory marinade beautifully. If you enjoy Asian stir-fries, you’ll love this chicken with mixed vegetable stir fry.
Vietnamese Pickled Vegetables: Tangy pickled carrots and daikon add probiotic benefits and a delightful contrast in both flavor and texture.
Storage & Serving Tips
Store leftover chicken in an airtight container in the refrigerator for up to 4 days. I recommend slicing the chicken only when you’re ready to serve, as whole pieces retain moisture better during storage. For longer storage, place cooled chicken in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before reheating.
For reheating, warm the chicken in a skillet over medium heat with a splash of water or broth to prevent drying out. The microwave works in a pinch, but the skillet method keeps that nice exterior texture. You can also enjoy this chicken cold, sliced over salad or tucked into banh mi sandwiches.
This recipe is incredibly versatile – try it over grain bowls like our cilantro lime steak bowls, wrapped in lettuce leaves for a low-carb option, or chopped and tossed with noodles for a quick stir-fry. The leftover marinade makes an excellent base for other proteins too.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but reduce the cooking time to 4-5 minutes per side and watch closely to avoid overcooking. Breasts are leaner and can dry out more easily.
What if I can’t find fresh lemongrass?
You can substitute with 2 tablespoons of lemongrass paste or use 1 tablespoon of lemon zest mixed with 1/2 teaspoon of grated ginger, though the flavor won’t be quite as authentic.
How spicy is this dish?
The base recipe is mild – all the heat comes from optional fresh chilies as garnish, so you control the spice level completely.
Vietnamese Lemongrass Chicken
Ingredients
Equipment
Method
- Combine the chopped lemongrass, minced garlic, shallots, fish sauce, soy sauce, sugar, and lime juice in a mixing bowl. Stir everything together until the sugar dissolves completely.
- Add the chicken thighs to the marinade and mix thoroughly, ensuring every piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.
- Heat the vegetable oil in a large skillet over medium heat for 2-3 minutes until oil shimmers but doesn’t smoke.
- Carefully place the marinated chicken thighs in the skillet, leaving space between each piece. Cook for 5-6 minutes without moving them until a golden-brown crust forms. Flip and cook the other side for another 5-6 minutes until internal temperature reaches 165°F.
- Remove the chicken from heat and let it rest for 3-4 minutes before slicing. Garnish with fresh cilantro and sliced chilies if desired.
