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Grilled Vietnamese Lemongrass Chicken

Grilled Vietnamese lemongrass chicken with a caramelized Asian marinade that turns sticky and charred on the grill. Boneless chicken thighs stay juicy and are served with rice, fresh herbs, and lime for bright, aromatic flavor.
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Prep Time 20 minutes
Cook Time 15 minutes
marinating 4 hours
Total Time 4 hours 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Vietnamese
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb chicken thighs, boneless
Lemongrass marinade
  • 3 lemongrass, minced
  • 3 tbsp fish sauce
  • 2 tbsp brown sugar
  • 2 tbsp vegetable oil
  • 3 garlic, minced
  • 1 shallot, minced
  • 1 tbsp soy sauce
  • 1 tsp black pepper
Serving
  • 1 Fresh herbs and lime for serving

Equipment

  • 1 grill

Method
 

Make the lemongrass marinade
  1. In a bowl, combine the minced lemongrass, fish sauce, brown sugar, vegetable oil, minced garlic, minced shallot, soy sauce, and black pepper until the sugar dissolves and the mixture looks evenly coated.
Marinate the chicken
  1. Add the boneless chicken thighs to the marinade, toss to coat, and refrigerate for 4-24 hours.
Grill
  1. Preheat the grill to medium-high heat and lightly oil the grates.
  2. Place the chicken on the grill and cook for 6-7 minutes per side until charred and cooked through.
Serve
  1. Let the chicken rest briefly, then slice and serve with rice, fresh herbs, and lime wedges.

Notes

For the best char and caramelization, keep the grill at medium-high and avoid moving the chicken during the first minutes of each side. Refrigerate leftovers in an airtight container for up to 3 days; freeze cooked chicken for up to 2 months. For a lower-sugar option, use coconut sugar in place of brown sugar while keeping the marinating time the same.