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Grilled Vietnamese Lemongrass Chicken

Grilled Vietnamese lemongrass chicken with caramelized edges and a fragrant lemongrass-ginger style marinade. Juicy, charred grilled chicken thighs are marinated for hours, then served with rice, fresh herbs, and lime for bright flavor.
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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: 900
Ingredients Equipment Method Notes

Ingredients
  

Lemongrass chicken marinade and chicken
  • 2 lb chicken thighs, boneless
  • 3 lemongrass stalks minced
  • 3 tbsp fish sauce
  • 2 tbsp brown sugar
  • 2 tbsp vegetable oil
  • 3 garlic minced
  • 1 shallot minced
  • 1 tbsp soy sauce
  • 1 tsp black pepper
  • 1 fresh herbs for serving
  • 1 lime wedges for serving

Equipment

  • 1 grill

Method
 

Make the lemongrass marinade
  1. Combine the minced lemongrass, fish sauce, brown sugar, vegetable oil, minced garlic, minced shallot, soy sauce, and black pepper in a bowl, stirring until the sugar dissolves and the mixture looks glossy.
  2. Marinate the chicken thighs in the bowl and cover, then refrigerate for 4-24 hours so the surface turns aromatic and well coated.
Grill
  1. Preheat the grill to medium-high heat, aiming for steady sizzle when the chicken is placed on the grates.
  2. Grill the chicken for 6-7 minutes per side until deeply charred and cooked through, adjusting heat to keep the outside caramelizing without burning the marinade.
  3. Let the grilled chicken rest briefly, then slice and serve with rice, fresh herbs, and lime wedges.

Notes

For the best char, pat the chicken lightly so excess liquid doesn’t steam on the grates, and use medium-high heat so the sugars caramelize without scorching. Refrigerate leftovers in a sealed container for 3-4 days; freeze cooked chicken for up to 2 months. For a lower-sodium option, choose reduced-sodium fish sauce and soy sauce and taste the marinade before grilling.