Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts will work, but they cook faster and can dry out more easily. Reduce the grilling time to about 4-5 minutes per side, depending on thickness, and be extra vigilant with your meat thermometer to avoid overcooking.

I can't find fresh lemongrass. What can I substitute?

If fresh lemongrass isn't available, look for lemongrass paste in tubes in the produce section (use about 2 tablespoons). In a pinch, you can substitute 1 tablespoon lemon zest plus 1 teaspoon grated ginger, though the flavor profile will be different.

Is fish sauce necessary? It smells strong!

Fish sauce smells potent on its own but transforms when combined with other ingredients. It's key for authentic flavor, but if you must substitute, use an extra tablespoon of soy sauce plus 1/4 teaspoon salt. The depth of flavor won't be quite the same, but your chicken will still be delicious.

How can I tell when lemongrass is fresh?

Fresh lemongrass should feel firm, not rubbery or dry. The stalks should be pale green to white at the bottom, with no brown spots or discoloration. They should have a bright, citrusy scent when you crush the end slightly.

Grilled Vietnamese Lemongrass Chicken Recipe

Name: Grilled Vietnamese Lemongrass Chicken Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Vietnamese
Ingredients: 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; 2 pounds boneless, skinless chicken thighs

This Grilled Vietnamese Lemongrass Chicken is a flavor explosion that transforms simple ingredients into something magical. The fragrant lemongrass, zesty lime, and savory fish sauce create a marinade that infuses the juicy chicken thighs with irresistible Vietnamese flavors. Ready in just over 20 minutes of active cooking time, it’s the perfect recipe for busy weeknights when you want something extraordinary without the fuss!

Why You’ll Love This Recipe

Incredible Flavor Complexity: The combination of lemongrass, lime, garlic, and umami-rich sauces creates layers of flavor that taste like they took hours to develop.
Make-Ahead Friendly: Prep the marinade in the morning (or the night before), and dinner practically cooks itself when you get home.
Versatile Protein: These flavorful chicken thighs work beautifully as the star of your plate, in rice bowls, on salads, or tucked into wraps.
Foolproof Method: Even if you’re new to grilling, this recipe delivers consistent results that will impress your family or guests every time.

Ingredients You’ll Need

Lemongrass: The star ingredient that gives this dish its distinctive citrusy, herbal fragrance. Look for stalks that feel firm and heavy for their size.
Shallot: Provides a milder, more complex sweetness than regular onions. Its delicate flavor melds beautifully with the other ingredients.
Garlic: Adds essential pungency that balances the aromatic lemongrass. Don’t skimp here!
Lime juice and zest: Brings brightness and acidity that cuts through the richness of the chicken thighs.
Brown sugar: Creates caramelization when grilled and balances the savory and acidic elements. The slight molasses note complements the other flavors perfectly.
Vegetable oil: Helps carry flavor molecules and ensures the chicken doesn’t stick to the grill.
Soy sauce: Delivers that essential umami foundation and salt that enhances all the other flavors.
Fish sauce: The secret weapon of Southeast Asian cooking! It adds incredible depth and savory complexity that can’t be replicated with any other ingredient.
Chicken thighs: Boneless, skinless thighs stay juicy on the grill and absorb flavors better than breast meat. They’re more forgiving if you accidentally overcook them, too.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Regional Adaptations

Try adding a Thai spin by incorporating a chopped Thai chili or two for heat, and a tablespoon of chopped cilantro stems in the marinade. Finish the cooked chicken with fresh cilantro leaves.

Different Proteins

This marinade works wonderfully with pork tenderloin, firm tofu (pressed well beforehand), or even large shrimp. Adjust cooking times accordingly.

No-Grill Option

Don’t have a grill? Broil the chicken on high for 5-6 minutes per side or sauté in a cast-iron skillet until you reach the proper internal temperature.

Veggie Version

Use the same marinade on thick slices of eggplant, portobello mushrooms, or cauliflower steaks for a vegetarian adaptation that’s just as satisfying.

How to Make Grilled Vietnamese Lemongrass Chicken

Step 1: Prepare the Marinade

Trim the lemongrass to get to the tender white part, removing tough outer layers. Add it to your food processor along with sliced shallot, garlic, lime juice, lime zest, brown sugar, vegetable oil, soy sauce, and fish sauce. Process everything until smooth and well-combined.

Step 2: Marinate the Chicken

Place your chicken thighs in a large bowl and pour the marinade over them. Toss thoroughly to ensure every piece is well-coated. Cover with plastic wrap and refrigerate for at least 4 hours, though overnight will yield the most flavorful results.

Step 3: Grill to Perfection

Preheat your grill to medium-high heat. Remove the chicken from the marinade, discarding any excess. Grill the chicken thighs for approximately 6 minutes per side, or until the internal temperature reaches 165°F. The outside should develop beautiful caramelization from the brown sugar in the marinade.

Step 4: Rest and Serve

Allow the chicken to rest for 5 minutes before serving. This helps the juices redistribute throughout the meat, ensuring maximum tenderness and flavor in every bite.

Pro Tips for Making the Recipe

Prep Lemongrass Properly: Only use the tender white part of the lemongrass stalk. The outer layers are too fibrous and will ruin the texture of your marinade.
Don’t Rush the Marinating: The longer you marinate (up to 24 hours), the more the flavors will penetrate the meat. If you’re short on time, even 2 hours will work, but the flavor won’t be as pronounced.
Watch for Flare-ups: The oil and sugar in the marinade can cause flames on the grill. Keep a spray bottle of water handy to tame any flare-ups.
Use a Meat Thermometer: For perfectly juicy chicken every time, invest in a good instant-read thermometer and cook to 165°F.
Clean Grill Grates: Make sure your grill grates are clean and well-oiled to prevent sticking and achieve those beautiful grill marks.

How to Serve

Perfect Pairings

Serve this lemongrass chicken with steamed jasmine rice or coconut rice to soak up all the delicious juices. A simple cucumber salad with rice vinegar makes a refreshing side.

Garnish Ideas

Sprinkle with chopped cilantro, mint, or Thai basil before serving. Add thinly sliced scallions or crushed peanuts for texture contrast.

Complete the Meal

For a full Vietnamese-inspired feast, serve alongside fresh spring rolls with peanut dipping sauce or a bright, herb-filled Vietnamese noodle salad.

Make Ahead and Storage

Storing Leftovers

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. The flavor actually improves as it sits, making it perfect for meal prep.

Freezing

You can freeze the marinated raw chicken for up to 3 months. Thaw overnight in the refrigerator before grilling. Cooked chicken can also be frozen for up to 2 months.

Reheating

For best results, reheat gently in a covered skillet with a splash of water to maintain moisture. Microwaving works in a pinch, but cover the chicken and use medium power to prevent it from drying out.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts will work, but they cook faster and can dry out more easily. Reduce the grilling time to about 4-5 minutes per side, depending on thickness, and be extra vigilant with your meat thermometer to avoid overcooking.
I can’t find fresh lemongrass. What can I substitute?

If fresh lemongrass isn’t available, look for lemongrass paste in tubes in the produce section (use about 2 tablespoons). In a pinch, you can substitute 1 tablespoon lemon zest plus 1 teaspoon grated ginger, though the flavor profile will be different.
Is fish sauce necessary? It smells strong!

Fish sauce smells potent on its own but transforms when combined with other ingredients. It’s key for authentic flavor, but if you must substitute, use an extra tablespoon of soy sauce plus 1/4 teaspoon salt. The depth of flavor won’t be quite the same, but your chicken will still be delicious.
How can I tell when lemongrass is fresh?

Fresh lemongrass should feel firm, not rubbery or dry. The stalks should be pale green to white at the bottom, with no brown spots or discoloration. They should have a bright, citrusy scent when you crush the end slightly.

Final Thoughts

This Grilled Vietnamese Lemongrass Chicken is that rare recipe that delivers restaurant-quality flavor with minimal effort. The marinade works its magic while you go about your day, and just minutes on the grill transforms ordinary chicken into something truly special. Give this recipe a try the next time you’re craving big flavors without spending hours in the kitchen – your taste buds (and dinner guests) will thank you!