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Grilled Vietnamese Lemongrass Chicken

Lemongrass chicken grilled with a Vietnamese BBQ-style marinade for caramelized, charred edges and juicy chicken. Serve this Ga Nuong-inspired recipe 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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken marinade and chicken
  • 2 lb chicken thighs, boneless
  • 3 lemongrass stalks
  • 3 tbsp fish sauce
  • 2 tbsp brown sugar
  • 2 tbsp vegetable oil
  • 3 clove garlic
  • 1 shallot
  • 1 tbsp soy sauce
  • 1 tsp black pepper
  • 1 fresh herbs for serving
  • 1 lime wedges for serving

Equipment

  • 1 grill

Method
 

Make the lemongrass marinade
  1. Minced lemongrass, fish sauce, brown sugar, vegetable oil, garlic, shallot, soy sauce, and black pepper together in a bowl until smooth and fragrant.
  2. Cover the bowl and chill the marinade for 10 minutes if you want it to slightly thicken and cling better to the chicken.
Marinate the chicken
  1. Add the chicken thighs to the bowl and toss until fully coated, then cover and refrigerate for 4-24 hours to develop caramelized, aromatic flavor.
Grill
  1. Preheat the grill to medium-high heat and lightly oil the grates to prevent sticking.
  2. Grill the chicken for 6-7 minutes per side until deeply charred and cooked through, flipping once for even browning.
  3. Let the chicken rest for 5 minutes so juices settle, then slice against the grain.
Serve
  1. Serve the sliced grilled lemongrass chicken with rice, fresh herbs, and lime wedges.

Notes

For the best char, keep the grill at medium-high throughout and avoid over-marinating past 24 hours. Refrigerate leftovers in a covered container for up to 3 days; freeze cooked chicken for up to 2 months. To make this gluten-free, use tamari instead of soy sauce (same amount) and ensure other ingredients are gluten-free.