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Vietnamese Lemongrass Chicken Recipe

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4.3 from 39 reviews

A flavorful Vietnamese Lemongrass Chicken recipe featuring a savory and sweet marinade made with minced shallots, garlic, lemongrass, fish sauce, soy sauce, honey, and brown sugar. This versatile chicken dish can be grilled, air fried, oven roasted, or pan-fried to juicy perfection, making it an easy and delicious option for any meal.

Ingredients

Marinade

  • ¼ cup minced shallots
  • 6 garlic cloves, minced
  • 3 tbsp minced lemongrass
  • ¼ cup fish sauce
  • 2 tbsp dark soy sauce (or coconut aminos or tamari sauce)
  • 2 tbsp honey (or maple syrup)
  • 1 tbsp brown sugar (or coconut sugar)

Main Ingredient

  • 1 lb boneless skinless chicken thighs

Instructions

  1. Prepare the Marinade: In a large bowl, combine the minced shallots, minced garlic, minced lemongrass, fish sauce, dark soy sauce, honey, and brown sugar. Mix thoroughly until all ingredients are well incorporated to create a flavorful marinade.
  2. Marinate the Chicken: Add the boneless skinless chicken thighs into the marinade bowl, ensuring each piece is evenly coated. Cover the bowl with plastic wrap or a lid, and refrigerate for at least 2 hours or overnight to allow the flavors to deeply infuse the chicken.
  3. Cook the Chicken (Grill): Preheat your grill to medium-high heat. Remove the chicken from the marinade and grill each thigh for 7-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked.
  4. Cook the Chicken (Air Fryer): Preheat the air fryer to 375°F (190°C). Place the marinated chicken thighs in the air fryer basket in a single layer, and cook for 14-16 minutes, flipping halfway through, until the internal temperature reaches 165°F.
  5. Cook the Chicken (Oven): Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper and place chicken thighs on it. Roast the chicken for 20-22 minutes or until the internal temperature reaches 165°F and the surface is nicely browned.
  6. Cook the Chicken (Pan Fry): Heat a skillet over medium heat and add 1 tablespoon of cooking oil. Place chicken thighs in the skillet and cook for 7-8 minutes per side, or until fully cooked through and the internal temperature is 165°F.

Notes

  • Marinate the chicken overnight for best flavor penetration.
  • Ensure chicken reaches an internal temperature of 165°F for safe consumption.
  • Adjust sweetness by substituting honey or maple syrup according to preference.
  • If you don’t have fresh lemongrass, substitute with lemongrass paste available in stores.
  • Use a meat thermometer for accurate cooking times and doneness.

Find it online: https://flavorspath.com/vietnamese-lemongrass-chicken-recipe/