Enjoy the authentic flavors of Vietnam with this tasty Vietnamese Grilled Lemongrass Chicken. Marinated in a flavorful blend of lemongrass, garlic, fish sauce, and spices, this grilled chicken dish is tender, juicy, and full of aromatic goodness. Perfect for a summer barbecue or a weeknight dinner, this recipe is sure to impress your family and friends.
Ingredients
- 2 lbs chicken thighs, boneless and skinless
- 3 stalks lemongrass, tender parts only, finely chopped
- 4 cloves garlic, minced
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 teaspoon ground black pepper
- 1/2 teaspoon chili flakes (optional)
- 1 lime, juiced
- Fresh cilantro, for garnish
Directions
- In a bowl, combine the lemongrass, garlic, fish sauce, soy sauce, honey, sesame oil, vegetable oil, black pepper, chili flakes (if using), and lime juice. Mix well to make the marinade.
- Place the chicken thighs in a ziplock bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Marinate in the refrigerator for at least 2 hours or overnight for best results.
- Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
- Remove the chicken from the marinade, allowing any excess marinade to drip off. Discard the remaining marinade.
- Grill the chicken thighs for about 5-6 minutes per side, or until they reach an internal temperature of 165°F (75°C). The cooking time may vary depending on the thickness of the chicken.
- Once cooked, remove the chicken from the grill and let it rest for a few minutes before serving.
- Garnish with fresh cilantro and serve hot with steamed rice or your favorite side dishes. Enjoy!
