Vietnamese Lemongrass Chicken

Vietnamese Lemongrass Chicken brings the vibrant flavors of Southeast Asia right to your dinner table with tender, juicy chicken infused with fragrant lemongrass and savory garlic. I remember the first time I tried this dish at a little Vietnamese restaurant during a family road trip – the aroma alone had me hooked before I even took my first bite.

Now, you might think recreating those bold, aromatic flavors at home would be complicated, but I’m here to tell you it’s wonderfully simple. This recipe has become one of my go-to weeknight dinners, especially when I want something that feels special without spending hours in the kitchen. The marinade does most of the work, and the combination of searing and baking ensures perfectly cooked chicken every single time. The lemongrass brings this bright, citrusy note that’s unlike anything else, while the fish sauce and soy sauce create that savory depth that keeps everyone coming back for seconds. Time to get our hands cooking!

What Makes This Vietnamese Lemongrass Chicken So Special

My family didn’t grow up eating Vietnamese food in the Midwest, but once I discovered lemongrass chicken, it quickly earned a permanent spot in our weekly rotation. There’s something about the way those aromatic ingredients come together that just makes you feel like you’re doing something adventurous in your own kitchen.

Here’s why this Vietnamese lemongrass chicken recipe works so beautifully:

• Pantry-friendly ingredients you can find at most grocery stores, with simple substitutions if fresh lemongrass isn’t available
• Quick marinade time means you can start this in the morning and have dinner ready by evening, or marinate overnight for even deeper flavor
• Foolproof cooking method combining stovetop searing and oven baking ensures juicy, tender chicken every time
• Naturally gluten-free option when you use tamari instead of regular soy sauce
• Meal prep champion that tastes even better the next day in salads, rice bowls, or sandwiches
• Budget-friendly protein using chicken thighs that stay moist and flavorful

I’ve made this recipe dozens of times, and it never fails to impress whether I’m feeding my family or hosting friends for dinner.

Ingredient Spotlight

Lemongrass is the star of this dish, bringing that distinctive citrusy, slightly floral aroma that makes Vietnamese cuisine so special. I always look for firm, pale yellow stalks with tightly wrapped layers – the fresher they are, the more fragrant your chicken will be.

Chicken thighs are my preferred choice because they stay incredibly juicy even if you accidentally cook them a minute or two longer. Betty’s kitchen wisdom has always been that thighs are more forgiving than breasts, and this recipe proves it.

Fish sauce might seem intimidating if you’ve never used it, but it’s the secret ingredient that adds that savory, umami depth you simply can’t replicate with anything else. I use Three Crabs or Red Boat brand in my kitchen, and a little goes a long way.

Fresh garlic and shallots create the aromatic foundation of the marinade. I prefer mincing them finely by hand rather than using a garlic press because it releases their oils more gradually during cooking.

Honey balances the salty and savory elements with just a touch of sweetness, helping the chicken caramelize beautifully when it hits the hot skillet.

Sesame oil adds a nutty richness that ties all the flavors together. I always use toasted sesame oil rather than regular because the flavor is so much more pronounced.

Red pepper flakes bring gentle heat that builds as you eat. In my kitchen, I adjust the amount based on who’s at the table – a half teaspoon gives a mild warmth that even my grandkids enjoy.

How to Make Vietnamese Lemongrass Chicken

Step 1. I’ve learned that preheating your oven to 400°F before you start prepping ensures it’s ready exactly when you need it, keeping your workflow smooth.

Step 2. Preparing lemongrass properly makes all the difference – trim away the tough outer layers and woody ends until you reach the tender inner core, then finely mince just the tender white and light green parts where all the aromatic oils live.

Step 3. Betty always minces her garlic and shallots by hand for recipes like this because it gives you better control over the texture and releases the flavors more evenly.

Step 4. In a large bowl, whisk together your minced lemongrass, garlic, shallot, fish sauce, soy sauce, honey, sesame oil, black pepper, and red pepper flakes until the honey dissolves completely.

Step 5. After years of making this, I cut my chicken thighs into roughly 2-inch pieces so they cook evenly and are perfect for serving over rice, then add them to the marinade and toss with my hands to ensure every piece is well coated.

Step 6. The key I discovered is marinating for at least 30 minutes in the refrigerator – longer marination (up to 24 hours) means more flavor penetration into the meat.

Step 7. When you heat vegetable oil in your skillet over medium-high heat, let it get properly hot (you’ll see it shimmer) before adding the chicken so you get that beautiful golden-brown crust.

Step 8. I’ve found that cooking the chicken in a single layer without overcrowding is crucial – work in batches if needed, because crowded chicken steams instead of sears.

Step 9. Sear each piece for 2-3 minutes per side until you see that gorgeous caramelization, then transfer everything to your baking dish, including any marinade left in the bowl for extra flavor.

Step 10. Betty’s tip: Bake for 20-25 minutes, but always use a meat thermometer to check that the internal temperature reaches 165°F – this ensures perfectly cooked, safe-to-eat chicken every time. The juices should run clear when you pierce the thickest piece.

Keeping This Vietnamese Lemongrass Chicken Fresh

I typically store leftovers in an airtight container in the refrigerator where they’ll stay fresh for 3-4 days. The flavors actually deepen overnight, making next-day lunches something to look forward to. Betty always taught me to let cooked chicken cool to room temperature (but no longer than 2 hours) before refrigerating to prevent condensation that can make the meat soggy.

For longer storage, this Vietnamese lemongrass chicken freezes beautifully for up to 2-3 months. I portion it into freezer-safe containers or heavy-duty freezer bags, pressing out as much air as possible. My family prefers when I freeze the chicken in meal-sized portions so we can thaw just what we need.

When it’s time to reheat, I thaw frozen chicken overnight in the refrigerator for food safety. For the best texture, I reheat gently in a skillet over medium-low heat with a splash of chicken broth or water to keep the meat moist. The microwave works in a pinch – just use 50% power and stir every 30 seconds to heat evenly without drying out the chicken.

Perfect Partners for Vietnamese Lemongrass Chicken

• Steamed jasmine rice is the classic pairing that soaks up all those wonderful pan juices and marinade flavors – I make extra because everyone always goes back for seconds
• Quick cucumber salad with rice vinegar, a pinch of sugar, and fresh cilantro provides a cool, crunchy contrast to the warm, savory chicken
• Stir-fried bok choy or garlicky green beans add a nutritious vegetable side that cooks in minutes and complements the Asian flavors beautifully, similar to what I serve with my Char Siu Chicken
• Vietnamese pickled vegetables (carrots and daikon) bring that tangy, sweet crunch that cuts through the richness of the chicken – you can find them at Asian markets or make your own
• Fresh herb platter with cilantro, mint, and Thai basil lets everyone customize their plate and adds brightness to each bite, just like I do with my Cilantro Lime Chicken Thighs
• Vermicelli noodle bowl turns the leftover chicken into a completely different meal the next day – just add lettuce, herbs, and a drizzle of nuoc cham sauce

If you’re looking for more Asian-inspired chicken dishes with bold flavors, try my Sticky Honey Gochujang Chicken or Firecracker Chicken for a spicy kick. For something with a similar marinade approach, my Teriyaki Chicken Casserole is another family favorite.

FAQs

Vietnamese Lemongrass Chicken

Tender chicken thighs marinated in fragrant lemongrass, garlic, and savory Asian seasonings, then seared and baked to juicy perfection.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: Asian, Vietnamese

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds boneless, skinless chicken thighs cut into 2-inch pieces
• 2 stalks fresh lemongrass tender white parts only, finely minced
• 4 cloves garlic minced
• 1 whole shallot minced
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce or tamari for gluten-free
• 1 tablespoon honey
• 1 tablespoon sesame oil toasted
• 1 teaspoon black pepper freshly ground
• 1/2 teaspoon red pepper flakes adjust to taste
• 2 tablespoons vegetable oil for searing
• Green onions and cilantro for garnish

Equipment

• Large mixing bowl
• Sharp knife and cutting board
• Large oven-safe skillet or cast iron pan
• 9×13 inch baking dish
• Instant read meat thermometer

Method

 

1. Preheat your oven to 400°F (200°C).
2. Prepare the lemongrass by removing the tough outer layers and woody ends, then finely mince the tender white and light green parts.
3. Mince the garlic cloves and shallot finely with a sharp knife.
4. In a large bowl, combine the minced lemongrass, garlic, shallot, fish sauce, soy sauce, honey, sesame oil, black pepper, and red pepper flakes. Whisk until the honey is fully dissolved.
5. Cut the chicken thighs into bite-sized pieces (about 2 inches) and add them to the marinade. Toss with your hands to coat every piece thoroughly.
6. Cover the bowl and marinate in the refrigerator for at least 30 minutes, or up to 24 hours for maximum flavor development.
7. Heat vegetable oil in a large skillet over medium-high heat until shimmering hot.
8. Add the marinated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Sear for 2-3 minutes per side until golden brown.
9. Transfer all the seared chicken to a 9×13 inch baking dish, including any remaining marinade from the bowl.
10. Bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
11. Serve hot over steamed jasmine rice, garnished with sliced green onions and fresh cilantro.

Notes

For deeper flavor, marinate overnight. Bruise lemongrass stalks before chopping to release more aromatic oils. Store leftovers in an airtight container in the refrigerator for up to 4 days. Chicken can be frozen for up to 3 months.