Vietnamese Lemongrass Chicken
Let me tell you—this Vietnamese Lemongrass Chicken has quickly become one of those go-to recipes I can always count on. It all started on a particularly hectic Tuesday when I needed to whip up something flavorful, comforting, and fast. My husband had a long day, the kids were hangry (not just hungry, hangry), and I wanted to get dinner on the table without spending hours in the kitchen. I remembered I had some chicken thighs and a stalk of lemongrass in the fridge, and that’s when inspiration struck.
The aroma of lemongrass sizzling in the pan immediately filled the kitchen and drew everyone in. It’s a smell that reminds me of cozy family dinners—sweet, citrusy, and just a little bit exotic. When I served the chicken, it was love at first bite. Juicy, caramelized on the outside, bursting with flavor on the inside—there wasn’t a single piece left. My kids even asked for seconds, which is always the true sign of a winning dish.
What I adore about this recipe is how simple it is while delivering such bold, unforgettable flavor. The marinade does all the heavy lifting, and the actual cooking takes less than 20 minutes. It’s perfect for those busy weeknights when you still want to serve something that tastes like it came from a restaurant. Honestly, this one’s been a total game changer in our meal rotation—and I have a feeling it’s about to be in yours too.
Questions I Often Get Asked About This Recipe
Can I use chicken breast instead of thighs?
Yes, absolutely! Just be sure not to overcook them, as chicken breasts tend to dry out faster than thighs.
What does lemongrass taste like?
It’s fresh and citrusy, with a subtle floral aroma. It’s what gives this dish its signature flavor.
Can I make this ahead of time?
You sure can! Marinate the chicken up to 24 hours in advance and keep it in the fridge until you’re ready to cook.
What can I serve this with?
Steamed jasmine rice, cucumber salad, or pickled veggies work beautifully to balance the bold flavors.
Is this dish spicy?
Not by default, but you can add some chopped chili or a dash of sriracha if your family enjoys a little kick.
What You Need to Make Vietnamese Lemongrass Chicken
Ingredients:
1.5 lbs boneless, skinless chicken thighs
2 stalks lemongrass (white parts only, finely minced)
4 cloves garlic (minced)
1 small shallot (minced)
1 tablespoon brown sugar
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon vegetable oil
1 teaspoon freshly ground black pepper
Optional: sliced green onions and chopped cilantro for garnish
Special Equipment:
A large skillet or grill pan
Mixing bowl for marinating
How to Make Vietnamese Lemongrass Chicken
Prepare the Marinade:
In a bowl, combine lemongrass, garlic, shallot, brown sugar, fish sauce, soy sauce, oyster sauce, oil, and pepper. Mix well.
Marinate the Chicken:
Add chicken thighs to the bowl and coat them thoroughly with the marinade. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor.
Cook the Chicken:
Heat a large skillet over medium-high heat. Add a drizzle of oil if needed. Sear the marinated chicken for about 4–5 minutes per side until caramelized and cooked through.
Let it Rest:
Remove from heat and let the chicken rest for a few minutes before slicing. This helps keep it juicy.
Serve:
Garnish with green onions and cilantro, and serve with jasmine rice, cucumber slices, or a light salad.
Tips for Making the Best Vietnamese Lemongrass Chicken
Use fresh lemongrass if possible—frozen or pre-minced varieties don’t have the same punch.
Marinate overnight for the most flavor depth—it’s worth the wait.
Don’t overcrowd the pan when searing the chicken. This ensures it gets that golden, caramelized crust.
Make it spicy by adding minced Thai chili to the marinade if your crew can handle the heat.
Use a meat thermometer to check for doneness (165°F for chicken).
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “This is hands-down my favorite weeknight chicken recipe now! The flavor is unreal and it’s so easy.”
⭐️⭐️⭐️⭐️ “Really delicious, though next time I might add more chili—I like it spicier! Still, my husband couldn’t stop raving.”
⭐️⭐️⭐️⭐️⭐️ “Made this for a dinner party and everyone asked for the recipe. Can’t believe how flavorful it is with so little effort.”
⭐️⭐️⭐️⭐️ “Loved the marinade, but I only had chicken breasts on hand and they came out a bit dry. Will try thighs next time!”
⭐️⭐️⭐️⭐️⭐️ “Perfect for busy nights. I prepped everything the night before and just cooked it in under 15 minutes. A total win!”
Printable Recipe
Before you print the recipe, could I ask you a favor? Please consider sharing this recipe on Facebook or pin to a group on Pinterest? This would really help us out. Thank you so much <3
Vietnamese Lemongrass Chicken
Vietnamese Lemongrass Chicken is a quick and flavorful dinner recipe featuring tender chicken thighs marinated in a fragrant blend of lemongrass, garlic, and savory sauces. Perfect for busy weeknights, this one-pan dish brings bold Vietnamese flavors to your table with minimal effort and maximum taste.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 2 stalks lemongrass (white parts only, finely minced)
- 4 cloves garlic (minced)
- 1 small shallot (minced)
- 1 tablespoon brown sugar
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon vegetable oil
- 1 teaspoon freshly ground black pepper
- Optional: sliced green onions and chopped cilantro for garnish
- Special Equipment:
- A large skillet or grill pan
- Mixing bowl for marinating
Instructions
- Prepare the Marinade:
In a bowl, combine lemongrass, garlic, shallot, brown sugar, fish sauce, soy sauce, oyster sauce, oil, and pepper. Mix well. - Marinate the Chicken:
Add chicken thighs to the bowl and coat them thoroughly with the marinade. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor. - Cook the Chicken:
Heat a large skillet over medium-high heat. Add a drizzle of oil if needed. Sear the marinated chicken for about 4–5 minutes per side until caramelized and cooked through. - Let it Rest:
Remove from heat and let the chicken rest for a few minutes before slicing. This helps keep it juicy - Serve:
Garnish with green onions and cilantro, and serve with jasmine rice, cucumber slices, or a light sala
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
Crockpot White Russians
Crockpot Meatballs In Onion Gravy
Crockpot Apple Cider
