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Vietnamese Lemongrass Chicken

Vietnamese Lemongrass Chicken

With this Vietnamese Lemongrass Chicken recipe, your kitchen fills with the fragrant aroma of lemongrass, garlic, and citrus, creating an irresistible dining experience.

  • Total Time: 30 minutes
  • Yield: 4 1x

Ingredients

Scale

¼ cup lime juice, plus extra lime wedges for serving

3 tablespoons fish sauce

2 tablespoons maple syrup (or brown sugar)

2 tablespoons avocado oil (or neutral oil)

1 tablespoon low-sodium soy sauce

4 garlic cloves

2 stalks lemongrass, tender white parts only, roughly chopped

1 medium shallot (or half of a red onion), peeled and halved

2 pounds boneless chicken breasts or thighs, cut into 1-inch pieces

Instructions

  • Prepare the Marinade: In a blender or food processor, combine lime juice, fish sauce, maple syrup, oil, soy sauce, garlic, lemongrass, and shallot. Blend until smooth.

  • Marinate the Chicken: Place chicken pieces in a large bowl. Pour the marinade over, toss to coat evenly, then cover. Marinate for at least 30 minutes.

  • Preheat the Grill: Heat to medium-high. If using wooden skewers, soak them in water for 15 minutes to prevent burning.

  • Assemble Skewers: Thread marinated chicken pieces onto skewers evenly.

  • Cook the Chicken: Grill skewers for 10–14 minutes, turning halfway, until golden brown and cooked through. For stovetop cooking, sauté in a skillet until fully cooked. For baking, place on a sheet pan and roast at 400°F for 20 minutes.

  • Rest and Serve: Remove from heat, tent with foil, and let rest for 5 minutes. Serve warm with extra lime wedges.

  • Author: Sanji
  • Prep Time: 15 minutes (plus marinating)
  • Cook Time: 15 minutes