Description
How to make authentic Grilled Vietnamese Chicken with lemongrass and fish sauce that creates tender, aromatic meat with crispy edges every time.
Ingredients
Scale
Chicken and Base
- 2 lbs chicken thighs, bone-in, skin-on
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
Lemongrass Marinade
- 3 stalks fresh lemongrass, minced
- 4 cloves garlic, minced
- 2 shallots, finely chopped
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- 2 tbsp brown sugar
Flavor Enhancers
- 1 tbsp rice wine or dry sherry
- 1 tsp sesame oil
- 1 red chili, minced
- 2 tbsp lime juice
- 1 tbsp honey
- 1/4 cup cilantro, chopped
Instructions
- Prep Marinade: Combine lemongrass, garlic, shallots, fish sauce, soy sauce, brown sugar, rice wine, sesame oil, and chili in a large bowl. Mix until sugar dissolves completely.
- Marinate Chicken: Pat chicken dry and season with salt and pepper. Add to marinade, coating thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight.
- Prepare Grill: Preheat grill to medium-high heat. Clean grates thoroughly and oil them well to prevent sticking. You want steady, even heat for proper cooking.
- Start Grilling: Remove chicken from marinade, reserving liquid. Grill skin-side down first for 6-7 minutes until golden and crispy. Don’t move them too early.
- Flip and Baste: Flip chicken and brush with reserved marinade. Continue grilling 8-10 minutes, basting occasionally until internal temperature reaches 165°F.
- Rest and Finish: Remove from grill and let rest 5 minutes. Drizzle with lime juice and honey, then garnish with fresh cilantro before serving.
Notes
- Marinate chicken overnight for best flavor penetration and tenderness.
- Keep grill temperature at medium-high to prevent burning the sugars in the marinade.
- Reserve some fresh marinade separately for basting to avoid contamination.
- Let chicken rest 5 minutes after grilling for juiciest results.
- Store leftovers in refrigerator up to 4 days in airtight container.
- Reheat in 350°F oven to maintain crispy skin texture.
Allergy Information: Fish, Soy
Nutrition
- Calories: 285 calories
- Fat: 18g
- Carbohydrates: 8g
- Protein: 24g