How to Make the Perfect Vietnamese Lemongrass Chicken
Vietnamese · Easy · 40 min · 4 servings
Juicy chicken thighs caramelized in a fragrant lemongrass, fish sauce, and chili marinade that creates a sticky golden glaze in the pan during cooking. This quick weeknight-friendly dish pairs beautifully with steamed jasmine rice and a simple cucumber salad.
Why this recipe works
This Vietnamese Lemongrass Chicken recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 40 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 490 calories with 36g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 8 whole bone-in skin-on chicken thighs
- 3 stalks lemongrass finely minced inner white part only
- 3 tbsp fish sauce
- 1 tbsp sugar
- 4 cloves garlic minced
- 2 whole fresh red chilies sliced
Step by step instructions
Step 1: Make the Lemongrass Marinade
Combine the finely minced lemongrass with fish sauce, sugar, minced garlic, sliced chilies, and 1 tablespoon of neutral oil. Stir until the sugar dissolves. Score the chicken thighs deeply through the skin down to the bone with 3 slashes on each piece to allow the marinade to penetrate the meat thoroughly.
Step 2: Marinate the Chicken
Rub the marinade all over the scored chicken thighs, working it into the cuts. Place in a zip-lock bag or covered dish and refrigerate for a minimum of 30 minutes or up to 8 hours. The longer the marinating time, the deeper the lemongrass flavor will penetrate the meat and the better the final caramelization.
Step 3: Sear and Cook the Chicken
Heat a large heavy skillet over medium-high heat with 1 tablespoon of oil. Place the chicken thighs skin-side down without crowding and cook undisturbed for 8 to 10 minutes until the skin is deeply golden and releases easily from the pan. Flip and cook for another 12 to 15 minutes until cooked through to an internal temperature of 165 degrees.
Step 4: Glaze and Rest
In the final 2 minutes of cooking, add 2 tablespoons of water to the pan and scrape up any caramelized marinade bits from the bottom. This creates a quick glossy pan sauce that coats the chicken. Remove from heat and let the chicken rest for 5 minutes before serving over steamed rice with sliced cucumber and extra chili.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- bone-in chicken thighs → boneless chicken thighs with reduced cooking time of 8 minutes per side
- fresh lemongrass → 2 tablespoons of prepared lemongrass paste from a jar as a convenient alternative
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Moving the chicken around the pan too soon before the skin has properly crisped and releases naturally from the surface
- Using chicken breasts instead of thighs which dry out too quickly and do not caramelize as beautifully
Nutrition facts
Per serving: 490 calories, 36g protein, 28g carbs, 24g fat, 2g fiber.
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