Description
This Grilled Vietnamese Lemongrass Chicken brings a delightful fusion of aromatic lemongrass and the deep, savory notes of fish and soy sauces to create a dish that’s as delicious as it is easy to make. Perfect for a quick weeknight dinner or a special weekend meal, it embodies the vibrant flavors of Vietnamese cuisine.
Ingredients
8 boneless chicken thighs
Lemongrass Chicken Marinade:
1 stalk lemongrass (approx. 3 and 1/2 tablespoons)
4 cloves garlic (approx. 2 tablespoons)
1 shallot (approx. 2 tablespoons)
1 and 1/2 tablespoons fish sauce
1 and 1/2 tablespoons dark soy sauce
2 tablespoons sugar
2 tablespoons water
Nuoc Cham Dipping Sauce:
1 clove garlic
2 tablespoons fresh lime juice (approx. 1 lime)
6 tablespoons hot water
2 tablespoons + 1 teaspoon sugar
2 tablespoons fish sauce
Optional: grated carrots, 1 birds eye chili pepper
Instructions
Prepare the Marinade: Finely chop lemongrass, garlic, and shallot. Mix with fish sauce, dark soy sauce, sugar, and water in a bowl. Add chicken thighs and marinate for 30 mins to 1 hour at room temperature or overnight.
Grill the Chicken: Remove excess marinade from chicken. Lightly oil and grill over medium heat, starting skin side down. Grill for 12-15 mins, turning as needed for even cooking.
Make Nuoc Cham Dipping Sauce: Mix lime juice, hot water, sugar, fish sauce, and optional ingredients until sugar dissolves.
Serve and Enjoy: Let chicken rest before slicing. Serve with vermicelli noodles or rice, vegetables, and Nuoc Cham.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 537