Chicken Lemongrass Recipe

[Arridano Tillo]

Easyenough for midweek meals, and a sensational CHEAP meal idea for large groups! Either cook the chicken in large batches on the BBQ, or even bake them, and put out all the toppings in bowls for people to help themselves!

The entire Vietnamese noodle bowl as a whole is so delicious, but I have to say that the Lemongrass Chicken is the stand out. The marinade is fantastic. The earthy lemony flavour from the lemongrass combined with the garlic and complex savoury flavours from the fish sauce and soy sauce makes a killer flavour that will have your neighbours popping their heads over the fence if you cook this on the outdoor grill!

And here are the toppings for this Vietnamese Noodles bowl. Lots of fresh vegetables and herbs, and Nuoc Cham, the Vietnamese chilli garlic sauce that makes an appearance alongside everything in Vietnam (I exaggerate not!!).

This lemongrass Vietnamese chicken was delicious. I used tenderloins instead of thighs (fussy eaters), added ginger to the marinade and sauce. Delicious and tasty. Btw we have just recently returned from Vietnam!?

A delicious, simple healthy and tasty meal. I love that I can just cook the chicken and noodles then let everyone assemble a bowl with the combinations and amounts of their choosing. An easy family friendly meal, thanks Nagi.

Just did this tonight, cooked the chicken on a chargrill pan and it was *incredible*. Two teenage boys and husband absolutely demolished it. Fresh, healthy dinner for a hot Queensland evening. This ones a keeper ?

*Lemongrass: To properly cut lemongrass, first pull off the reedy outer few leaves until you reach the more tender leaves on the inside. Then roughly dice just the white parts of the lemongrass, usually the bottom (white) 1/3 or so of the stalk. (If you cannot find fresh lemongrass, you can substitute in 3 or so tablespoons of fresh lemongrass paste.)

*Grill pan or saut method: If you would like to cook this lemongrass chicken recipe inside on the stovetop, you can cook the skewers in a grill pan over medium-high heat (drizzle a bit of oil on it first) for about 5-6 minutes per side, until the chicken is charred and cooked through. Or you can cook the chicken in a large saut pan (without the skewers, also drizzling a bit of oil in the pan first) for about 7-10 minutes, stirring and flipping occasionally, until the chicken is cooked through.

The tender white core is traditionally chopped or ground for marinades (like in our Lemongrass Chicken), curries or stir fries. The stalk of lemongrass can also be bruised to release its flavor and added to stews and soups like in my Tom Kha Gai Soup. Lemongrass can also be dried and powdered.

Lemongrass Chicken is only as good as your lemongrass! When selecting lemongrass at the store, look for stalks that are firm but slightly pliable rather than soft and rubbery or dried out and brittle. Look for stalks that transition from pale yellow at the base to bright green in the husks and avoid stalks with leaves that are starting to brown.

I was a little intimidated by the long list of ingredients because I have a picky daughter, but even she loves everything on your site that we have tried so far. This chicken is no exception! It comes out so juicy and flavorful. My family loves it so much that I planted lemongrass in the garden this summer so we could prepare it more often! Thanks for the great recipes!

I love this recipe! I have made it several times. In an effort to speed up the process I coarsly chopped the ingredients and blended everything together in my bullet blender. Turned out great for me and definitely a time saver.

Welcome to my food blog with all my favorite cravings! I am Jennifer, a lover of food and sharing my recipes. I am a cystic fibrosis survivor, lung & kidney transplant recipient, LOVER of life and FOOD. Start browsing recipes and subscribe to my weekly free newsletter! Read more about me here.

This low-carb, Whole30-compatible Vietnamese Lemongrass Chicken is packed with umami and deserves a regular slot on your weeknight meal rotation. My recipe includes air fryer instructions and directions to make a paleo nuoc cham dipping sauce, too!

Lemongrass chicken is a popular Southeast Asian dish made with chicken marinated in a mixture of lemongrass, garlic, shallots, and other seasonings. The marinade typically includes a combination of soy sauce, fish sauce, brown sugar or palm sugar, and lime, which keeps the chicken tender and infuses it with amazing flavors.

Once marinated, the chicken is tossed on a grill or pan-fried until cooked through and slightly charred on the outside. Lemongrass chicken is often served with a tangy dipping sauce (nuoc cham), rice or rice noodles, fresh herbs like cilantro or Thai basil, and sliced chili peppers for added flavor and heat.

Place the chicken skin-side down on a wire rack placed on top of a foil lined baking sheet. Ignore the gagging noises your overly dramatic seven-year-old makes upon encountering a tray of raw chicken.

Pop the chicken in the oven and bake for 20 minutes. Flip the chicken skin-side up and rotate the tray 180 degrees. Bake for an additional 20-25 minutes or until the skin is evenly browned and the thickest part of the meat registers 175F on an instant-read thermometer.

This Grilled Vietnamese Lemongrass Chicken recipe is incredibly quick and easy to prepare, loaded with flavor from the lemongrass chicken marinade and grilled to perfection to give you a delicious sweet and savory, juicy grilled chicken that can be served in many different ways.

This grilled chicken dish is not only easy to make at home, but also incredibly delicious and juicy and moist. In fact, it's one of the most flavorful ones I've ever tried and a favorite at BBQ gatherings.

If you're looking for a few delicious grilled meat recipes for a BBQ gathering, I also love making grilled Vietnamese lemongrass pork chops (Thit Heo Nuong Xa) which uses the same marinade but uses pork shoulder chops instead, and Vietnamese nem nuong sausages which is a sweet and savory sausage without the casing that has a lot of garlicky flavors and incredibly texture.

If you are buying fresh stalks, look for firm stalks that are not dried out. You shouldn't be able to bend them easily. The lower half of the lemongrass stalk should be a creamy light yellow color and as you go up the stalk they become greener.

Once all the aromatics are finely chopped (or blended), add it to a bowl with the chicken and the rest of the marinade ingredients (fish sauce, dark soy sauce, sugar and water) and marinade it for 30 minutes to 1 hour at room temperature or overnight for 24 hours for the best flavor.

It's very important to remove as much as the aromatics from the chicken before you grill it so that it doesn't burn as easily. At this point, you won't need it because the marinade would have penetrated the chicken already.

Give the chicken a light coat of oil (I like to use vegetable oil or avocado oil) by drizzling oil over it and using your hands to rub it all over. This will prevent the chicken from sticking to the grill.

It takes about 12-15 minutes to fully cook a inch thick piece of boneless dark meat chicken. If you are using any other cut of chicken that is thicker, you may need to grill it for longer it.

After you cleaned the BBQ and oiled it, start by placing the chicken skin side down first and let it sear for about 2-3 minutes (lid up). Once the skin has charred nicely, flip the chicken and close the lid and cook it for about 5-8 minutes.

Open the lid again, and check if the chicken is done. If it's not, cook it for longer. If it's done but you want a bit more char on the skin, flip the chicken again so its skin side down for a minute.

Once the chicken is down, take it off the BBQ and let it rest for about 5 minutes before you slice them into small pieces. I like to use this time to make the nuoc cham (Vietnamese dipping sauce) for this dish.

The greatest lemongrass fresh flavor combo. All the ingredients are just right. Added sesame sprinkled blistered snap peas on the side, with an Asian cucumber salad. Delicious Spring/Summer meal. Kids request often.

Hi Stephanie!

I have never tried this in the air fryer, but I don't see why you can't. ?

The bits of garlic, and lemongrass and sugary marinade may burn a bit, so I would set it to 350f and cook it for about 18-20 minutes (if you're using boneless chicken), flipping it half way.

Not all air fryers are the same temperatures, so I would check at the 18 minute mark by cutting the chicken in the middle to see if it's done.

Easy, delicious, and versatile; what else could you ask for in a chicken recipe? Lemongrass chicken is a staple menu item in Vietnamese restaurants in Canada, and one that my husband gets all the time - which is why I was inspired to recreate it. It is so quick to prepare, kid-friendly, can last you the whole week in the fridge (yay meal prep), and you can grill or broil it!

I like to make more than I need because it's such a versatile "all-purpose" protein you can incorporate into other dish. Try putting it into a banh mi sandwich, using it to top a salad, or adding it to a veggie stir fry. The nước chấm dipping sauce is a classic pairing, and it also couldn't be easier!

Boneless chicken thighs are marinated in a lemongrass-loaded, flavourful marinade and then grilled. It is usually served with rice or rice vermicelli plus the sweet-sour-slightly-spicy nước chấm sauce.

After consulting my Instagram community, a couple of similar dishes exist in Vietnam called g nướng sả or g xo sả ớt, though the version I'm showing here is what is ubiquitous in Vietnamese restaurants in Canada, and apparently Australia.

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