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Grilled Vietnamese Lemongrass Chicken

Grilled Vietnamese lemongrass chicken with caramelized char from a savory lemongrass marinade. Juicy chicken thighs are marinated for hours, grilled fast, then served with rice, fresh herbs, and lime.
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Prep Time 20 minutes
Cook Time 15 minutes
marinating 4 hours
Total Time 4 hours 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Vietnamese
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Lemongrass chicken marinade
  • 2 lb chicken thighs, boneless Use boneless thighs for even, fast grilling.
  • 3 stalks lemongrass Minced lemongrass for bold aroma.
  • 3 tbsp fish sauce Provides the classic Vietnamese umami base.
  • 2 tbsp brown sugar Helps caramelize the surface on the grill.
  • 2 tbsp vegetable oil Helps the marinade cling and browns better.
  • 3 cloves garlic Minced.
  • 1 shallot Minced.
  • 1 tbsp soy sauce Adds extra savory depth.
  • 1 tsp black pepper Freshly ground if possible.
  • 1 fresh herbs and lime for serving Serve with rice; use herbs and lime wedges to finish.

Equipment

  • 1 grill

Method
 

Make the lemongrass marinade
  1. Combine minced lemongrass, fish sauce, brown sugar, vegetable oil, minced garlic, and minced shallot in a bowl until the sugar begins to dissolve.
  2. Stir in soy sauce and black pepper, mixing until the marinade looks evenly blended and glossy.
Marinate
  1. Add the boneless chicken thighs to the bowl and coat well, then cover and refrigerate for 4-24 hours.
Grill
  1. Preheat the grill to medium-high heat so it’s hot enough to sear and char quickly.
  2. Place chicken on the grill and cook for 6-7 minutes per side until charred and cooked through.
Serve
  1. Let the grilled chicken rest briefly, then slice and serve with rice, fresh herbs, and lime wedges.

Notes

For best flavor, aim for the longer end of marinating (up to 24 hours). After grilling, rest the chicken so juices redistribute before slicing. Store leftovers in the refrigerator up to 3 days; freezer yes—freeze cooked chicken up to 2 months, then reheat gently. If you need a lighter option, use skinless chicken thighs or substitute boneless chicken breast and grill until just cooked through to avoid dryness.