Easy Vietnamese Lemongrass Chicken for Fast, Flavorful Meals

Easy Vietnamese Lemongrass Chicken With 38g Protein and Bold, Citrus-Infused Flavor

Easy Vietnamese lemongrass chicken is a vibrant, savory dish that’s full of zesty aroma and mouthwatering flavor. The secret lies in the marinade—fresh lemongrass, garlic, fish sauce, and a touch of sweetness combine to create a deeply flavorful, caramelized crust on juicy chicken thighs or breasts.

This dish is quick enough for a weeknight dinner and perfect for meal prep. Each serving delivers 38 grams of lean protein, making it not only delicious but also nourishing and satisfying.

Whether you grill, pan-sear, or oven-roast it, Vietnamese lemongrass chicken pairs beautifully with rice, fresh herbs, and pickled veggies for a well-rounded, restaurant-worthy meal that comes together in under an hour.

Ingredients Overview

Authentic Vietnamese flavor comes from a few powerful ingredients working together in harmony.

Chicken Thighs or Breasts: Boneless skinless chicken thighs are preferred for juiciness and flavor. Breasts work too—just adjust cooking time. Sliced thinly or left whole depending on how you plan to serve it.

Lemongrass: The star of the dish. Use only the tender white part near the base, finely minced. Fresh lemongrass gives the dish its signature citrusy aroma and flavor. If using frozen, thaw before chopping. Avoid dried lemongrass—it lacks the vibrancy of fresh.

Garlic and Shallot: Classic aromatics that blend into the marinade to create depth. Shallots add a subtle sweetness.

Fish Sauce: Essential in Vietnamese cooking, this adds umami and saltiness. Use a good-quality fish sauce for best results. For a soy-free, fish-free option, try vegan “fish” sauce or coconut aminos.

Brown Sugar or Palm Sugar: Balances out the salt and acidity with a slight caramel sweetness.

Lime Juice or Rice Vinegar: Adds brightness and slight acidity to balance the savory marinade.

Soy Sauce (Optional): Deepens the savory notes, especially if using chicken breast.

Neutral Oil: For cooking—use avocado, canola, or any neutral-flavored oil.

Optional Garnishes: Fresh cilantro, mint, lime wedges, sliced chilies, and chopped peanuts bring freshness, texture, and heat.

Step-by-Step Instructions

1. Make the Marinade:
In a bowl or zip-top bag, combine 2 tablespoons finely minced lemongrass, 3 minced garlic cloves, 1 small shallot (minced), 1 tablespoon fish sauce, 1 tablespoon brown sugar, 1 teaspoon lime juice or rice vinegar, and 1 tablespoon oil. Stir or shake to combine.

2. Marinate the Chicken:
Add 1.5 pounds of boneless skinless chicken thighs or breasts to the marinade. Coat evenly and refrigerate for at least 30 minutes, or up to 12 hours for deeper flavor.

3. Preheat and Cook:
Remove the chicken from the fridge 10 minutes before cooking. Choose your preferred method:

• Grill: Heat a grill or grill pan over medium-high heat. Cook 4–5 minutes per side until nicely charred and internal temperature reaches 165°F.
• Pan-Sear: Heat 1–2 tablespoons of oil in a skillet over medium heat. Sear chicken for 5–6 minutes per side.
• Oven-Roast: Preheat oven to 400°F. Arrange chicken on a baking sheet and roast for 18–22 minutes, depending on thickness. Broil for the last 2–3 minutes for a charred finish.

4. Rest and Slice:
Let the chicken rest for 5 minutes before slicing. This helps retain moisture and keeps it tender.

5. Garnish and Serve:
Top with fresh cilantro, mint, lime wedges, and chili slices if desired. Add chopped peanuts for extra crunch.

Avoid over-marinating chicken in acidic mixtures for more than 24 hours—it can start to break down the texture. And don’t skip the resting time after cooking!

Tips, Variations & Substitutions

Make It Spicy: Add chopped Thai chilies or a spoonful of chili garlic sauce to the marinade for a kick.

Use Chicken Wings or Drumsticks: Great for grilling—adjust cooking time and monitor internal temperature.

Serve With:

• Steamed jasmine or broken rice
• Vermicelli noodles with fresh herbs
• Pickled daikon and carrots
• A simple cucumber salad with rice vinegar

Make it Vegan: Swap chicken for firm tofu or soy curls. Use a plant-based fish sauce substitute or coconut aminos.

Low Carb Option: Serve with lettuce wraps, spiralized cucumber, or cauliflower rice.

Meal Prep Friendly: Cook a double batch and store for up to 4 days in the fridge. Reheat gently to avoid drying out.

Serving Ideas & Occasions

Vietnamese lemongrass chicken shines in a variety of meals:

• Over jasmine rice with pickled veggies and fresh herbs
• In rice paper rolls with vermicelli and greens
• In a bánh mì-style sandwich with crusty bread and pickles
• With a side of stir-fried greens or sautéed bok choy

It’s ideal for:

• Quick weeknight dinners
• Meal prep for high-protein lunches
• Outdoor grilling in warmer months
• A flavorful twist on a classic protein dish

No matter how you serve it, this chicken brings brightness and boldness to the plate.

Nutritional & Health Notes

Each serving delivers approximately 38 grams of protein, thanks to the lean chicken base. Fish sauce and soy sauce add umami without the need for heavy oils or cream-based sauces.

The marinade is light and vibrant, using natural sweeteners and aromatics instead of processed ingredients. Fresh lemongrass also has natural anti-inflammatory properties and promotes digestive balance.

Pairing the chicken with fiber-rich sides like vegetables, rice, or whole grains balances the meal into a satisfying, nutritious plate that won’t leave you feeling heavy.

This dish is naturally gluten-free if made with gluten-free soy sauce and fish sauce.

FAQs

1. Can I freeze lemongrass chicken?
Yes. You can freeze the marinated raw chicken or cooked portions. Store in freezer-safe bags or containers for up to 2 months. Thaw overnight before cooking or reheating.

2. What part of lemongrass do I use?
Use only the pale, tender lower stalk (bottom 3–4 inches). Remove outer layers, then mince finely. The rest is too woody and fibrous.

3. Can I make it without fish sauce?
Yes. Substitute with soy sauce or a vegan fish sauce alternative. The flavor will shift slightly, but it’s still delicious.

4. What’s the best way to slice cooked lemongrass chicken?
Slice against the grain into thin strips for the most tender bite, especially if serving over rice or in wraps.

5. How long can I marinate it?
30 minutes is the minimum, but for maximum flavor, aim for 4–12 hours. Don’t exceed 24 hours.

6. Can I cook it in the air fryer?
Yes. Preheat to 375°F and cook chicken for 14–16 minutes, flipping halfway. Always check internal temperature for doneness.

7. What’s a good side dish?
Cucumber salad, pickled vegetables, rice noodles, or sautéed greens all pair wonderfully. Add lime wedges and fresh herbs to complete the meal.

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