If you’ve ever craved a dish that’s bursting with vibrant flavors yet surprisingly easy to prepare, this Vietnamese Lemongrass Chicken Recipe is your new go-to meal. Tender chicken thighs get marinated in a fragrant blend of lemongrass, garlic, shallots, and zesty lime juice, delivering a perfect balance of savory, sweet, and tangy notes. It’s a dish that beautifully showcases how a handful of fresh, simple ingredients can create something truly extraordinary — and the best part is, it comes together in just about 30 minutes!
Ingredients You’ll Need
Every ingredient in this Vietnamese Lemongrass Chicken Recipe plays an essential role in creating the dish’s bold and refreshing character. From the aromatic lemongrass to the punchy fish sauce, each element adds depth, color, and texture, making the chicken irresistibly delicious.
- 1 lb boneless skinless chicken thighs: Juicy and tender, perfect for soaking up the marinade flavors.
- 2 stalks of lemongrass, finely chopped: Provides a bright, citrusy aroma that’s the signature of this recipe.
- 4 cloves garlic, minced: Adds a warm, savory depth with every bite.
- 2 shallots, finely chopped: Give a mild sweetness that complements the lemongrass beautifully.
- 2 tbsp fish sauce: Brings that unmistakable umami punch unique to Vietnamese cooking.
- 1 tbsp soy sauce: Adds richness and a touch of saltiness to balance the sweetness.
- 1 tbsp sugar: Balances the acidity and enhances the caramelization when cooking.
- 1 tbsp lime juice: Introduces a fresh tang that brightens the overall flavor.
- 1/4 cup vegetable oil: Helps achieve a beautiful golden sear on the chicken.
- Fresh cilantro for garnish: Adds a pop of color and fresh herbal notes.
- Sliced chilies for garnish (optional): Gives an optional kick for spice lovers.
How to Make Vietnamese Lemongrass Chicken Recipe
Step 1: Prepare the Marinade
Start by combining the finely chopped lemongrass, minced garlic, and shallots with the fish sauce, soy sauce, sugar, and lime juice in a bowl. This fragrant marinade will layer the chicken with sweet, salty, and citrusy notes that are unmistakably Vietnamese. Mixing these ingredients well ensures a harmonious blend that will soak beautifully into the chicken thighs.
Step 2: Marinate the Chicken
Add the chicken thighs to the marinade, making sure each piece is fully coated with this flavorful mixture. Letting the chicken marinate for at least 30 minutes allows the flavors to infuse deeply, while a couple of hours in the fridge is even better if you have the time. This step ensures every bite is tender and bursting with taste.
Step 3: Cook the Chicken
Heat the vegetable oil in a large skillet over medium heat. Once shimmering, add the marinated chicken thighs. Cook them for about 5-6 minutes on each side, until they develop a rich golden-brown crust and are cooked through. The caramelization that comes from the sugar in the marinade gives each piece a luscious texture and a slight sweetness that contrasts perfectly with the savory elements.
Step 4: Rest and Slice
Remove the chicken from the pan and let it rest for a few minutes. Resting helps retain the juices so when you slice it, the meat stays juicy and tender. Once rested, slice the chicken and get ready to serve your delicious Vietnamese Lemongrass Chicken Recipe.
How to Serve Vietnamese Lemongrass Chicken Recipe

Garnishes
Fresh cilantro is the classic finishing touch for this recipe, adding a burst of herbaceous freshness and a vibrant green pop that makes the dish even more inviting. For those who love a bit of heat, sliced chilies elevate the flavors with a sharp spicy kick, perfectly complementing the lemongrass’s brightness.
Side Dishes
This chicken pairs wonderfully with steamed jasmine rice or fluffy coconut rice to soak up those irresistible pan juices. You can also serve it alongside stir-fried greens, pickled vegetables, or a crisp cucumber salad to keep the meal light, fresh, and balanced.
Creative Ways to Present
For a fun twist, try serving your Vietnamese Lemongrass Chicken Recipe in lettuce wraps with a drizzle of sriracha mayo or hoisin sauce. Another idea is to pile it over a bed of cold rice noodles tossed in a light nuoc cham dressing for a delightful noodle salad that’s perfect for warmer days.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Vietnamese Lemongrass Chicken in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it a great option for quick lunches or easy dinners later in the week.
Freezing
If you want to keep this flavorful chicken longer, freezing is a smart choice. Place cooled, sliced chicken in a freezer-safe container or bag and freeze for up to 2 months. When sealed properly, the chicken will retain most of its delicious aroma and texture.
Reheating
Reheat the chicken gently in a skillet over medium-low heat with a splash of water or stock to prevent it from drying out. Microwaving works too, but be sure to cover the chicken to trap moisture and keep it from becoming tough.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While thighs are preferred for their juiciness and flavor, chicken breasts can work in a pinch. Just be careful not to overcook them, as they can become dry faster than thighs.
What can I substitute for lemongrass if I can’t find it?
Lemongrass is unique, but if it’s unavailable, try using a combination of lemon zest and a small amount of ginger to mimic its citrusy zing. However, fresh lemongrass makes the dish truly authentic and aromatic.
Is this recipe spicy?
The recipe itself is mild, but adding sliced chilies as a garnish can give it a spicy kick. You can adjust the heat level easily by including or skipping the chilies.
Can I make this recipe vegan?
For a vegan version, substitute the chicken with firm tofu or seitan and replace fish sauce with a vegan alternative or soy sauce. The lemongrass marinade still shines and imparts great flavor!
How long can I marinate the chicken?
Marinating for at least 30 minutes is ideal, but you can leave it for up to 2 hours in the fridge. Beyond that, the acidity from the lime juice may start to break down the chicken’s texture too much.
Final Thoughts
This Vietnamese Lemongrass Chicken Recipe is truly a gem in the kitchen. It’s one of those dishes that feels special yet is surprisingly simple to whip up on any night of the week. The fresh lemongrass and bright flavors bring a little sunshine to your plate, and once you make it, I’m confident it will become a cherished recipe to share with friends and family over and over again. Go ahead, give it a try — you’ll be amazed at how a few fresh ingredients can transform a simple chicken dish into something unforgettable.
Print
Vietnamese Lemongrass Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Vietnamese
Description
A flavorful Vietnamese Lemongrass Chicken recipe featuring tender boneless chicken thighs marinated in aromatic lemongrass, garlic, shallots, fish sauce, soy sauce, and lime juice, then pan-fried to a golden brown perfection. This dish is garnished with fresh cilantro and optional sliced chilies, making it a perfect savory meal served with steamed rice or vegetables.
Ingredients
Chicken and Marinade
- 1 lb boneless skinless chicken thighs
- 2 stalks of lemongrass, finely chopped
- 4 cloves garlic, minced
- 2 shallots, finely chopped
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp lime juice
Cooking
- 1/4 cup vegetable oil
Garnish
- Fresh cilantro for garnish
- Sliced chilies for garnish (optional)
Instructions
- Prepare the marinade: In a bowl, combine the finely chopped lemongrass, minced garlic, finely chopped shallots, fish sauce, soy sauce, sugar, and lime juice. Mix well to create a flavorful marinade.
- Marinate the chicken: Add the boneless skinless chicken thighs to the marinade and mix thoroughly until fully coated. Cover and let the chicken marinate in the refrigerator for at least 30 minutes, up to 2 hours, to absorb all the flavors.
- Heat the oil: Heat 1/4 cup of vegetable oil in a large skillet or frying pan over medium heat until hot but not smoking.
- Cook the chicken: Place the marinated chicken thighs in the skillet. Cook for about 5-6 minutes on each side, allowing the chicken to turn golden brown and cook all the way through. Ensure the internal temperature reaches 165°F (74°C).
- Rest and slice: Remove the cooked chicken from the skillet and let it rest for a few minutes to retain juices. Then slice it into pieces for serving.
- Garnish and serve: Garnish the sliced chicken with fresh cilantro and optional sliced chilies for added heat. Serve warm alongside steamed rice or your choice of vegetables.
Notes
- Marinating the chicken for longer enhances the depth of flavor.
- If you prefer less heat, omit the sliced chilies garnish.
- Ensure the skillet is hot enough before adding chicken to get a nice sear.
- Use boneless skinless chicken thighs for juicier, more tender meat compared to breasts.
- Adjust sugar and lime juice to taste based on preferred balance of sweet and tangy.
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