If there’s one thing I know busy women crave more than chocolate (okay, maybe as much as chocolate), it’s a no-fuss dinner that doesn’t taste like it came from a can. Vietnamese Lemongrass Chicken is the perfect answer to that craving. It’s fast, it’s fragrant, and it’s going to have your family asking, “Can we have this again tomorrow night?”
This dish is a savory-sweet, slightly spicy number that packs a punch in every bite. Whether you’re juggling Zoom meetings and daycare drop-offs or just trying to get dinner on the table without starting a grease fire, this recipe’s got your back.
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Why You’ll Love This Vietnamese Lemongrass Chicken
Lemongrass isn’t just a pretty herb—it’s like that best friend who always knows how to liven up the party. This chicken is bursting with citrusy, garlicky goodness that soaks right into those tender, juicy chicken thighs. And best of all? You don’t need to trek across town for hard-to-find ingredients. Everything you need is probably already hanging out in your kitchen (and if it’s not, your local store definitely has it).
Ingredients You’ll Need
Let’s break down the flavor bomb that is Vietnamese Lemongrass Chicken:
- Boneless, skinless chicken thighs: juicy and perfect for soaking up all that delicious marinade.
- Lemongrass: the star of the show—citrusy, floral, and oh-so-refreshing.
- Garlic & shallots: for a punch of savory-sweet goodness.
- Fish sauce & soy sauce: this duo brings that irresistible umami depth.
- Honey: a little sweetness to balance the bold.
- Sesame oil: nutty and aromatic.
- Black pepper & red pepper flakes: a gentle heat to warm up your taste buds.
- Vegetable oil: for that beautiful golden sear.
How to Make It (Without Breaking a Sweat)
- Preheat your oven to 400°F (200°C). Get that oven warm and ready.
- Prep your aromatics: trim and finely chop the tender white part of the lemongrass. Mince the garlic and shallot.
- Make your marinade: mix lemongrass, garlic, shallot, fish sauce, soy sauce, honey, sesame oil, black pepper, and red pepper flakes in a bowl.
- Chop and marinate: cut chicken thighs into bite-sized chunks, toss them in the marinade, and let them soak up the flavor for at least 30 minutes—or overnight if you want to plan ahead.
- Sear the chicken: heat vegetable oil in a skillet and cook the chicken in batches until golden and caramelized (about 2-3 minutes per side).
- Bake to perfection: transfer the chicken to a baking dish and pop it in the oven for 20-25 minutes.
- Serve and enjoy: pair it with steamed rice, and don’t forget the sliced green onions and cilantro if you want to get a little fancy.
Tips & Tricks
- Can’t find fresh lemongrass? Look in the frozen section or use lemongrass paste as a backup.
- Want it spicier? Add more red pepper flakes or a chopped Thai chili.
- Don’t over-crowd your skillet! Give your chicken room to sizzle.
A Little Chicken Magic Story
I still remember the first time I made this dish. It was a chaotic Tuesday evening—kids were hangry, my inbox was overflowing, and I needed something fast. I threw this together with what I had on hand, and by the end of dinner, even my pickiest eater was licking her plate. Now, it’s on heavy rotation in our house.
FAQs About Vietnamese Lemongrass Chicken
Can I use chicken breast instead of thighs?
Sure, but thighs are juicier and more forgiving. Just be careful not to overcook the breast meat.
How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave.
Can I grill this instead of baking?
Absolutely! This chicken is amazing on the grill. Just thread it onto skewers and cook until nicely charred.
A Dish Worth Coming Home To
Vietnamese Lemongrass Chicken is the kind of recipe that brings comfort after a long day and excitement to a simple dinner. It’s got all the goodness of a slow-simmered dish, but it comes together in under an hour. Whether you’re feeding a crew or just treating yourself (you deserve it), this flavorful favorite is bound to become a regular at your table.
Now, go make your kitchen smell like the streets of Hanoi—you won’t regret it!
Explore More Irresistible Chicken Recipes
If you loved the bold, aromatic flavors of Vietnamese Lemongrass Chicken, here are a few more recipes that deserve a spot in your dinner rotation:
- Craving more Southeast Asian flair? Don’t miss this smoky and charred delight: Grilled Vietnamese Chicken.
- For a sweet and zesty twist, try our flavorful Lemongrass Chicken with Rice and Zucchini.
- Need a cozy yet elegant dinner idea? This creamy and comforting Chicken Florentine hits the spot every time.
- Want something that’s guaranteed to melt hearts (and mouths)? Try this ultra-tender Melt-in-Your-Mouth Caesar Chicken.
These delicious dishes not only complement the flavor profile of today’s recipe, but they’re also quick, easy, and totally weeknight-worthy. Happy cooking!
Print
Vietnamese Lemongrass Chicken
- Total Time: 40 mins
- Yield: 4 servings 1x
Description
Vietnamese Lemongrass Chicken is a quick and flavorful dinner starring juicy chicken thighs marinated in lemongrass, garlic, and savory sauces. Perfect with rice for a comforting, aromatic meal the whole family will love!
Ingredients
1.5 lbs boneless, skinless chicken thighs
3 stalks lemongrass (tender white part only, finely chopped)
3 cloves garlic (minced)
1 shallot (minced)
2 tbsp fish sauce
1 tbsp soy sauce
1 tbsp honey
1 tsp sesame oil
½ tsp black pepper
½ tsp red pepper flakes (optional)
1 tbsp vegetable oil (for cooking)
Sliced green onions & cilantro (for garnish)
Cooked jasmine rice (for serving)
Instructions
Preheat oven to 400°F (200°C).
Prepare lemongrass by trimming the tough ends and outer layers. Finely chop the white inner stalks.
In a mixing bowl, combine chopped lemongrass, garlic, shallot, fish sauce, soy sauce, honey, sesame oil, black pepper, and red pepper flakes.
Cut chicken thighs into bite-sized pieces and toss them in the marinade. Cover and refrigerate for at least 30 minutes (or up to overnight).
Heat vegetable oil in a skillet over medium-high heat. Sear chicken in batches, 2–3 minutes per side until golden brown.
Transfer chicken to a baking dish. Bake for 20–25 minutes, or until fully cooked.
Serve hot over rice. Garnish with green onions and cilantro.
Notes
For extra flavor, let the chicken marinate overnight.
Lemongrass paste can be used if fresh lemongrass isn’t available.
Great for meal prep—store in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Sear + Bake
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 5 g
- Sodium: 950 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 130 mg