Grilled Vietnamese Chicken Lemongrass Marinade (Printable Version)

Juicy chicken thighs marinated in aromatic Vietnamese lemongrass, garlic, and fish sauce, grilled to perfection.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken thighs (approximately 1.3 pounds)

→ Marinade

02 - 2 tablespoons fish sauce
03 - 2 tablespoons soy sauce (use gluten-free if needed)
04 - 1 tablespoon light brown sugar
05 - 2 tablespoons lemongrass, finely minced (white part only)
06 - 3 garlic cloves, finely minced
07 - 1 small shallot, finely minced
08 - 1 tablespoon vegetable oil
09 - 1 teaspoon ground black pepper
10 - 1 red chili, deseeded and finely chopped (optional)

→ Garnishes

11 - Fresh cilantro, chopped
12 - Lime wedges
13 - Sliced cucumber

# How to Make It:

01 - Combine fish sauce, soy sauce, brown sugar, minced lemongrass, garlic, shallot, vegetable oil, black pepper, and chili (if using) in a large mixing bowl. Whisk until the sugar has completely dissolved.
02 - Add chicken thighs to the bowl and toss thoroughly to ensure even coating. Cover and refrigerate for at least 1 hour, or up to overnight for optimal flavor penetration.
03 - Prepare a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
04 - Take chicken out of the marinade and allow excess liquid to drip off. Reserve the remaining marinade for basting if desired.
05 - Place chicken on the preheated grill and cook for 6 to 7 minutes per side. Cook until the meat reaches an internal temperature of 165°F and develops a nice char.
06 - Transfer the grilled chicken to a serving plate and let rest for 5 minutes to allow juices to redistribute. Slice if desired, then serve topped with fresh cilantro, lime wedges, and sliced cucumber.

# Expert Insights:

01 -
  • The marinade does most of the work while you go about your day, making dinner prep feel almost effortless when its time to cook.
  • That char from the grill combined with the aromatic lemongrass creates layers of flavor that make you feel like you ordered from your favorite Vietnamese restaurant.
  • The recipe is naturally dairy-free and can easily be gluten-free, so everyone at your table can enjoy it without modifications.
02 -
  • Pat the chicken somewhat dry before placing it on the grill, because too much wet marinade will cause flare-ups and prevent proper charring.
  • Fresh lemongrass is absolutely worth seeking out, but if you must use the jarred paste, use half the amount since it is much more concentrated.
  • The longer you marinate, up to overnight, the more flavorful and tender the chicken becomes.
03 -
  • Mince your lemongrass as finely as possible so nobody bites into tough fibers, or pound it in a mortar and pestle to break it down even more.
  • Let the chicken come to room temperature for about 20 minutes before grilling for more even cooking.

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