Vietnamese Grilled Lemongrass Chicken

This lemongrass chicken is marinated, then grilled until juicy and tender. Garnish with rice paper, lettuce, cucumber, bean sprouts, mint, and ground peanuts.


Recipes · BBQ & Grilling · Chicken


Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 40 mins
Additional Time: 20 mins
Servings: 4

Ingredients

Ingredients List

  • 2 tablespoons canola oil

  • 2 tablespoons finely chopped lemongrass

  • 1 tablespoon lemon juice

  • 2 teaspoons soy sauce

  • 2 teaspoons light brown sugar

  • 2 teaspoons minced garlic

  • 1 teaspoon fish sauce

  • 1 ½ pounds chicken thighs, or more to taste, pounded to an even thickness


Directions

  1. Mix together canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce in a glass bowl until sugar is dissolved; add chicken and turn to coat in marinade.

  2. Marinate chicken in the refrigerator for 20 minutes to 1 hour.

  3. Preheat grill for medium heat and lightly oil the grate.

  4. Remove chicken thighs from marinade; shake to remove excess. Discard remaining marinade.

  5. Cook chicken on the preheated grill until no longer pink in the center and juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Editor's Note:

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.


Nutrition Facts (per serving)

Nutrition Facts
308 Calories
19g Fat
4g Carbs
29g Protein


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