Tender, with the right balance of tang and umami—Lemongrass Chicken remains a Vietnamese classic for a reason!
From Japanese to Chinese, count me in for pretty much anything Asian. But if I had to pick one of my staple favorites, it’s got to be lemongrass chicken. This Vietnamese classic is super simple and always hits that perfect balance of savory, citrusy, and just-sweet-enough.
Lemongrass chicken works for get-togethers, but this recipe is also a weeknight go-to. Basically, all I need to do is marinate the meat in the morning and forget about it until dinnertime. I toss it on the griddle, and a few minutes later, dinner’s done. And yes, chicken breasts might be lower in fat than thighs, but when it comes to marinating, I usually prefer thighs. They’re resilient little sponges that soak up every drop of flavor.Â
There’s a reason I usually double this recipe. My three kiddos devour it before I even sit down. On the rare occasion we do have leftovers, they taste just as good the next day. Also, if you live near an Asian grocery store, fresh lemongrass is a given. But if not, no worries—I’ve got alternatives below.
This chicken is tender, tangy, and loaded with the kind of flavor only a marinade brings. Between the lemongrass and lime juice, you get a citrusy zing that pairs well with the umami of the fish sauce and soy sauce. Whether you grill it or pan-fry it, lemongrass chicken is sure to be a crowd-pleaser.
What is lemongrass, and where can I find it?
Lemongrass looks kind of like a cross between a green onion and a bamboo stick, at least to me! In fact, one time, I accidentally bought lemongrass instead of green onions and royally screwed up my recipe. Anyway, don’t let the looks fool you. As the name suggests, this stuff smells and tastes similar to lemons. If you’re lucky, you’ll find it in the produce section of grocery stores near the fresh herbs. Unfortunately, mine doesn’t usually have it in stock, but the Asian grocery store does.Â
Can’t find it? There are alternatives. In the past, I’ve gotten away with using a mix of lemon zest and fresh ginger. It’s not identical, but the blend gets the job done. You can also use lemongrass paste, which, oddly enough, my grocery store does keep stocked. That said, the paste is pretty concentrated, so start with two tablespoons. That should be close to what two stalks of fresh lemongrass give you.
How do I store leftovers?
Refrigerate the chicken in an airtight container for up to 4 days. While you can use the microwave, I’d recommend a skillet over medium heat for reheating. About 2 to 5 minutes should help regain its crispy exterior.
Serving suggestions
I love serving my lemongrass chicken over a bed of Baked Rice. And while this recipe isn’t Vietnamese, Korean Cucumber Salad (Oi Muchim) complements the chicken. Also, if you’re in the mood to learn How To Make Fresh Shrimp Spring Rolls, you’ve got yourself the perfect appetizer. They’re actually quite easy to make!
Lemongrass Chicken
Ingredients Â
- 6 garlic cloves minced
- 1 teaspoon minced ginger
- 2 stalks lemongrass white parts only, finely chopped
- 1 1/2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 4 teaspoons brown sugar
- 2 tablespoons lime juice
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 teaspoons olive oil
- Fresh cilantro chopped (for garnish)
InstructionsÂ
- In a bowl, mix minced garlic, ginger, chopped lemongrass, fish sauce, soy sauce, brown sugar, and lime juice until the sugar dissolves.
- Add the chicken thighs to the bowl. Toss until the chicken is evenly coated. Cover and refrigerate for at least 1 hour.
- Remove the chicken 10 minutes before cooking to let it come to room temperature. Heat the olive oil in a pan over medium-high heat.
- Cook the chicken for 3-4 minutes on each side until golden brown and cooked through. Let the chicken rest for 5 minutes before slicing and serving. Garnish with cilantro.
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