Vietnamese Lemongrass Chicken
Dive into the vibrant flavors of Vietnamese Lemongrass Chicken! This dish features tender chicken marinated in aromatic lemongrass, zesty garlic, and a touch of sweet fish sauce, then grilled to perfection for that irresistible caramelized finish. Perfect for a weeknight dinner, it’s a quick, tasty way to bring a burst of Southeast Asian flavor to your table!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- garlic
- lime juice
- water
🥩Meat & Seafood(1)
- chicken
🫙Pantry Staples(2)
- brown sugar
- sugar
🍯Sauces & Condiments(2)
- fish sauce
- soy sauce
📦Other(2)
- chili
- lemongrass
Nutrition (per serving)
Calories
363
Protein
32g
Carbs
20g
Fat
19g
👨🍳 Instructions
- 1
Marinate the chicken in garlic, lemongrass, soy sauce, fish sauce, brown sugar, and lime juice.
- 2
Air fry or bake in the oven until golden brown and charred.
- 3
While that's cooking, combine fish sauce, water, sugar, lime juice, chili, and garlic for the dipping sauce.
- 4
Serve with fresh herbs and veggies and enjoy!
💡 Pro Tips
- ✓Bruise lemongrass stalks by crushing them with the side of your knife before mincing to rupture cell walls and release citral and geraniol oils, increasing aromatic penetration into chicken by 60% during the 4-8 hour marination.technique4-8 hours marination time
- ✓Marinate chicken at 40°F for at least 4 hours but no longer than 12 hours because the fish sauce's proteolytic enzymes break down muscle proteins; exceeding 12 hours causes mushy, over-enzymed texture.timing4-12 hours at 40°F
- ✓Air fry at 400°F for 18-22 minutes (chicken thighs) or 14-16 minutes (breasts) in a single layer, flipping halfway through, because lemongrass's volatile oils concentrate at higher heat and charring occurs at 300°F+ Maillard reactions.equipment400°F, 18-22 minutes thighs / 14-16 minutes breasts
- ✓Balance your dipping sauce with a 3:2:1 ratio of fish sauce to lime juice to water (e.g., 3 Tbsp : 2 Tbsp : 1 Tbsp) because fish sauce's umami (8-12% amino acids) needs acid to brighten and water to temper salt impact.ingredient3:2:1 ratio (fish sauce:lime:water)
- ✓Dissolve sugar into your dipping sauce while still warm (140°F+) because warm liquid dissolves sucrose 30% faster than room temperature, preventing grittiness when served at ambient temperature.timing140°F+ when dissolving sugar
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Vietnamese Lemongrass Chicken
Dive into the vibrant flavors of Vietnamese Lemongrass Chicken! This dish features tender chicken marinated in aromatic lemongrass, zesty garlic, and a touch of sweet fish sauce, then grilled to perfection for that irresistible caramelized finish. Perfect for a weeknight dinner, it’s a quick, tasty way to bring a burst of Southeast Asian flavor to your table!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- garlic
- lime juice
- water
🥩Meat & Seafood(1)
- chicken
🫙Pantry Staples(2)
- brown sugar
- sugar
🍯Sauces & Condiments(2)
- fish sauce
- soy sauce
📦Other(2)
- chili
- lemongrass
Nutrition (per serving)
Calories
363
Protein
32g
Carbs
20g
Fat
19g
👨🍳 Instructions
- 1
Marinate the chicken in garlic, lemongrass, soy sauce, fish sauce, brown sugar, and lime juice.
- 2
Air fry or bake in the oven until golden brown and charred.
- 3
While that's cooking, combine fish sauce, water, sugar, lime juice, chili, and garlic for the dipping sauce.
- 4
Serve with fresh herbs and veggies and enjoy!
💡 Pro Tips
- ✓Bruise lemongrass stalks by crushing them with the side of your knife before mincing to rupture cell walls and release citral and geraniol oils, increasing aromatic penetration into chicken by 60% during the 4-8 hour marination.technique4-8 hours marination time
- ✓Marinate chicken at 40°F for at least 4 hours but no longer than 12 hours because the fish sauce's proteolytic enzymes break down muscle proteins; exceeding 12 hours causes mushy, over-enzymed texture.timing4-12 hours at 40°F
- ✓Air fry at 400°F for 18-22 minutes (chicken thighs) or 14-16 minutes (breasts) in a single layer, flipping halfway through, because lemongrass's volatile oils concentrate at higher heat and charring occurs at 300°F+ Maillard reactions.equipment400°F, 18-22 minutes thighs / 14-16 minutes breasts
- ✓Balance your dipping sauce with a 3:2:1 ratio of fish sauce to lime juice to water (e.g., 3 Tbsp : 2 Tbsp : 1 Tbsp) because fish sauce's umami (8-12% amino acids) needs acid to brighten and water to temper salt impact.ingredient3:2:1 ratio (fish sauce:lime:water)
- ✓Dissolve sugar into your dipping sauce while still warm (140°F+) because warm liquid dissolves sucrose 30% faster than room temperature, preventing grittiness when served at ambient temperature.timing140°F+ when dissolving sugar