Description
Savoring Vietnamese Lemongrass Chicken brings zesty, fresh flavors straight from Hanoi’s bustling streets to your dinner plate. Marinated tender chicken pieces deliver a perfect balance of tangy lemongrass, garlic, and subtle heat that makes your taste buds dance with delight.
Ingredients
Scale
Protein:
- 1½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
Aromatics and Seasonings:
- 2 stalks lemongrass, finely minced (white part only)
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
- ½ teaspoon black pepper
- ½ teaspoon salt
Sauces and Liquids:
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon honey
- 1 teaspoon sriracha or chili paste (optional, for heat)
- 2 tablespoons vegetable oil
- 1 teaspoon cornstarch (optional, for glazing)
Garnishes:
- Fresh cilantro, chopped
- Sliced green onions
- Lime wedges
Instructions
- Mince 2 stalks of lemongrass (white part only) into tiny, fragrant pieces for maximum flavor infusion in your chicken marinade.
- Crush 3 garlic cloves and 1 small shallot into a fine, aromatic blend that will penetrate the chicken with deep, rich notes.
- Combine 2 tablespoons soy sauce, 1 tablespoon fish sauce, 1 tablespoon oyster sauce, and 1 tablespoon honey in a mixing bowl to create a complex marinade base.
- Whisk ½ teaspoon black pepper, ½ teaspoon salt, and 1 teaspoon sriracha into the liquid mixture for a balanced seasoning profile.
- Add the minced lemongrass, garlic, and shallot to the marinade, stirring thoroughly to distribute the ingredients evenly.
- Place 1½ pounds of chicken pieces into the marinade, ensuring each morsel gets completely coated with the flavorful mixture.
- Cover the marinating chicken and refrigerate for 30 minutes to allow the flavors to deeply penetrate the meat.
- Remove the chicken from the refrigerator 15 minutes before cooking to bring it to room temperature for even cooking.
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until it shimmers and shows slight rippling.
- Drain the chicken from the marinade, letting excess liquid drip off to prevent steaming instead of searing.
- Carefully place the marinated chicken pieces into the hot skillet, creating a single layer without overcrowding.
- Cook for 5-6 minutes on each side at 375°F, turning once to achieve a golden-brown exterior and fully cooked interior.
- Optional: Sprinkle 1 teaspoon cornstarch over the chicken during the last minute of cooking for a light, glossy finish.
- Transfer the chicken to a serving platter and let it rest for 3 minutes to redistribute internal juices.
- Garnish with freshly chopped cilantro, sliced green onions, and serve with lime wedges for a bright, zesty touch.
Notes
- Mince lemongrass finely to release its maximum fragrant oils and ensure even flavor distribution throughout the chicken.
- Let the chicken marinate for at least 2 hours, but preferably overnight, to allow the complex Vietnamese seasonings to deeply penetrate the meat.
- For a gluten-free version, swap traditional soy sauce with tamari and ensure your oyster sauce is certified gluten-free.
- When grilling, watch the chicken carefully as the honey in the marinade can cause quick burning, so medium-high heat works best for caramelization without charring.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Chicken
- Method: Grilling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 4
- Calories: 285 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10.5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 28 g
- Cholesterol: 90 mg