Vietnamese-Inspired Lemongrass Chicken
Cook Vietnamese-inspired lemongrass chicken with garlic, fish sauce, and lime. A short marinade and hot skillet deliver fragrant thighs for a rice dinner.
- Prep time
- 15 min
- Cook time
- 14 min
- Total time
- 54 min
- Servings
- 4
Lemongrass gives this Vietnamese-inspired chicken a fresh citrus aroma without making the marinade sharply sour. Use only the tender inner portion of a fresh stalk, or choose plain minced lemongrass from the refrigerated produce section. Fish sauce adds savory depth, while a little sugar helps the surface brown. The brief marinade fits a weeknight schedule. Serve four portions with rice and vegetables, leaving the chicken whole until after its short rest.
Vietnamese-Inspired Lemongrass Chicken
Serves 4 · Prep 15 min · Cook 14 min · Rest 25 min · Total 54 min
Ingredients
Step-by-step instructions
- Mix lemongrass, garlic, fish sauce, sugar, lime juice, and pepper in a bowl. Coat the unfolded chicken thighs thoroughly.
- Cover and marinate in the refrigerator for 20 minutes. Remove chicken with tongs and discard all remaining raw-chicken marinade.
- Heat the oil in a large skillet over medium heat. Add the chicken in one layer, leaving space between pieces.
- Cook for 6 to 7 minutes per side, reducing heat if the sugar darkens quickly, until every thigh reaches 165°F (74°C).
- Rest on a clean board for 5 minutes, then slice across the grain and divide among four plates.
A few kitchen notes
- Mince lemongrass finely to avoid fibrous bites.
- Keep the heat moderate because the sugary coating browns quickly.
Ingredient substitutions
- Replace fish sauce with the same amount of reduced-sodium soy sauce for a different savory profile.
Storage & reheating
Refrigerate within 2 hours for up to 4 days, or freeze for 2 months. Thaw refrigerated and reheat to 165°F (74°C).
What to serve with it
Serve with steamed rice and cucumber slices.
Comments & kitchen questions
Have a question, a useful substitution, or a result to share? Your feedback helps us make this recipe clearer and more useful.
Questions from the kitchen
Can I make Vietnamese-Inspired Lemongrass Chicken ahead?
Refrigerate within 2 hours for up to 4 days, or freeze for 2 months. Thaw refrigerated and reheat to 165°F (74°C).
What if I can’t find an ingredient?
Replace fish sauce with the same amount of reduced-sodium soy sauce for a different savory profile.
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