Vietnamese Lemongrass Chicken (Printable)

Juicy chicken thighs marinated in lemongrass and spices, seared until golden and aromatic.

# What You'll Need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken thighs, cut into large pieces

→ Marinade

02 - 3 stalks fresh lemongrass, white parts finely minced
03 - 3 garlic cloves, minced
04 - 2 shallots, finely chopped
05 - 1 tablespoon brown sugar
06 - 2 tablespoons fish sauce
07 - 1 tablespoon soy sauce (use tamari for gluten-free)
08 - 1 teaspoon ground black pepper
09 - 2 tablespoons vegetable oil

→ To Cook

10 - 1 tablespoon vegetable oil

→ Garnish & Serving

11 - 1 red chili, thinly sliced (optional)
12 - 2 scallions, sliced
13 - Fresh cilantro leaves
14 - Steamed jasmine rice or vermicelli noodles

# How-To Steps:

01 - Combine lemongrass, garlic, shallots, brown sugar, fish sauce, soy sauce, black pepper, and vegetable oil in a large bowl. Mix thoroughly until the sugar dissolves and ingredients are well incorporated.
02 - Add chicken pieces to the marinade, tossing to coat completely. Cover bowl and refrigerate for at least 1 hour, preferably overnight for maximum flavor penetration.
03 - Heat 1 tablespoon oil in a large skillet or wok over medium-high heat until shimmering.
04 - Arrange marinated chicken in a single layer without overcrowding. Cook in batches if necessary. Sear for 3–4 minutes per side until golden brown and cooked through with internal temperature reaching 165°F.
05 - Transfer chicken to serving platter. Top with sliced red chili, scallions, and fresh cilantro. Serve immediately alongside steamed jasmine rice or vermicelli noodles.

# Expert Advice:

01 -
  • The marinade does most of the work ahead of time, so weeknight dinner feels effortless
  • Restaurant-quality flavor that comes together in under 30 minutes of active cooking
  • Naturally dairy-free and easily adaptable for gluten-free guests
02 -
  • Crowding the pan is the fastest way to ruin the sear, cook in batches if your skillet is not large enough
  • Lemongrass can be fibrous, mince it very finely or use a food processor for a smoother texture
  • Fish sauce varies in saltiness between brands, taste your marinade before adding the chicken
03 -
  • Pound the chicken thighs slightly to even thickness for more consistent cooking
  • Let the chicken rest for 5 minutes after cooking before cutting into it

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