Description
Vietnamese Lemongrass Chicken is a vibrant dish that brings the aromatic allure of lemongrass into the spotlight, paired expertly with juicy, grilled chicken. The combination of fresh, citrusy notes with the deep umami of soy and fish sauces creates a flavor profile that is both refreshing and deeply satisfying.This dish is not only a feast for the palate but also for the eyes, serving as a perfect centerpiece for any gathering. Whether it’s a casual family dinner or a special occasion, this recipe promises to impress with its beautiful presentation and explosive flavors.
Ingredients
8 boneless chicken thighs
Lemongrass Chicken Marinade:
1 stalk lemongrass (approx. 3½ tablespoons)
4 cloves garlic (approx. 2 tablespoons)
1 shallot (or small onion, approx. 2 tablespoons)
1½ tablespoons fish sauce
1½ tablespoons dark soy sauce (or mushroom soy, or regular soy)
2 tablespoons sugar
2 tablespoons water
Nuoc Cham Dipping Sauce:
1 clove garlic
2 tablespoons fresh lime juice (approx. 1 lime, or substitute with white vinegar)
6 tablespoons hot water
2 tablespoons + 1 teaspoon sugar
2 tablespoons fish sauce
Optional: grated carrots for color, 1 birds eye chili pepper for spiciness
Instructions
Prepare the Marinade: Finely chop or grate the garlic, shallot, and lemongrass. Combine in a bowl with fish sauce, soy sauce, sugar, and water. Marinate the chicken for 30 minutes to 1 hour at room temperature or up to 24 hours in the refrigerator.
Grill the Chicken: Remove aromatics, coat the chicken lightly with oil, and grill over medium heat. Cook skin side down first for 2-3 minutes, then flip and continue cooking with the lid closed for 5-8 minutes until done.
Make the Nuoc Cham Dipping Sauce: Combine all ingredients and adjust seasoning to taste.
Serve: Slice the chicken, and serve with vermicelli noodles or rice, fresh vegetables, and the dipping sauce.
- Prep Time: 1 hour
- Cook Time: 15 minutes
Nutrition
- Calories: 320