Description
Grill up a taste of Vietnam with this succulent lemongrass chicken recipe, perfect for your next cookout. Marinated in a vibrant blend of fresh lemongrass, garlic, and fish sauce, this dish offers an explosion of aromatic flavors that will have everyone asking for seconds. Serve it over fluffy jasmine rice or in crisp lettuce wraps for a meal that’s both delicious and visually stunning.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 2 stalks fresh lemongrass, minced
- 4 garlic cloves, crushed
- 3 tbsp fish sauce
- 2 tbsp granulated sugar
- 2 tbsp freshly squeezed lime juice
- 1 tsp freshly cracked black pepper
- Fresh cilantro leaves (for garnish)
Instructions
- In a bowl, whisk together minced lemongrass, crushed garlic, fish sauce, sugar, lime juice, and black pepper until well combined.
- Place chicken thighs in a resealable plastic bag or bowl. Pour the marinade over and massage gently to coat. Refrigerate for at least 30 minutes (up to 2 hours for best flavor).
- Heat grill to medium-high (about 400°F or 200°C).
- Remove chicken from marinade (discard any excess) and grill for about 6-8 minutes per side until charred and cooked through (internal temperature should reach 165°F or 75°C).
- Allow chicken to rest under foil for about five minutes.
- Top with fresh cilantro before slicing and serve with jasmine rice or in lettuce wraps.
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Category: Main
- Method: Grilling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 chicken thigh (170g)
- Calories: 290
- Sugar: 3g
- Sodium: 900mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 29g
- Cholesterol: 100mg