Vietnamese Grilled Lemongrass Chicken Recipe

Chicken thighs: Boneless and skinless, these are perfect for grilling and absorb the marinade well.

Lemongrass: A fragrant herb that adds a unique citrusy flavor to the dish.

Garlic: Adds a pungent, savory depth to the marinade.

Fish sauce: A salty, umami-rich condiment essential in Vietnamese cuisine.

Soy sauce: Adds a savory, slightly sweet flavor to the marinade.

Sugar: Balances the saltiness and adds a hint of sweetness.

Vegetable oil: Helps to coat the chicken and prevents it from sticking to the grill.

Black pepper: Adds a mild heat and enhances the overall flavor.

When preparing the lemongrass, make sure to remove the outer layers and only use the tender white part near the base. Finely chop it to release its aromatic oils, which will infuse the chicken with a deep, citrusy flavor.

• boneless, skinless chicken thighs - Substitute with boneless, skinless chicken breasts: Chicken breasts are leaner and will provide a slightly different texture but can still absorb the marinade well.

• lemongrass - Substitute with lemon zest and ginger: The combination of lemon zest and ginger can mimic the citrusy and slightly spicy flavor of lemongrass.

• garlic - Substitute with shallots: Shallots offer a milder flavor and can provide a similar aromatic quality to the dish.

• fish sauce - Substitute with soy sauce and lime juice: Soy sauce provides the umami flavor, while lime juice adds the necessary acidity to mimic fish sauce.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and offers a similar depth of flavor.

• sugar - Substitute with honey: Honey can add sweetness and a slight floral note, which complements the other ingredients well.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it a suitable alternative for grilling.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile but can still provide the necessary heat and spice to the dish.

• Allow the grilled chicken to cool completely before storing. This helps prevent condensation, which can make the chicken soggy.

• Place the cooled chicken thighs in an airtight container or wrap them tightly with aluminum foil or plastic wrap. This helps maintain their flavor and moisture.

• Store the chicken in the refrigerator if you plan to consume it within 3-4 days. For longer storage, place the wrapped chicken in a freezer-safe bag or container.

• Label the container with the date to keep track of freshness. This is especially useful for frozen items.

• When freezing, ensure the chicken is laid flat in the freezer to prevent it from sticking together. This makes it easier to thaw individual pieces later.

• To reheat refrigerated chicken, preheat your oven to 350°F (175°C). Place the chicken on a baking sheet and cover it with aluminum foil to retain moisture. Heat for about 15-20 minutes or until warmed through.

• For frozen chicken, thaw it in the refrigerator overnight before reheating. This ensures even heating and maintains the texture of the chicken.

• If you're in a hurry, you can use the microwave to defrost the chicken. Use the defrost setting and check every few minutes to ensure it doesn't start cooking.

• Once thawed, you can reheat the chicken on the stovetop. Heat a skillet over medium heat, add a little vegetable oil, and cook the chicken until it's warmed through, about 5-7 minutes.

• Serve the reheated Vietnamese grilled lemongrass chicken with fresh rice or noodles to recreate the original dish's deliciousness.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chicken thighs on a baking sheet lined with aluminum foil.
  3. Cover the chicken with another piece of foil to keep it moist.
  4. Heat for about 15-20 minutes, or until the chicken is warmed through.
  5. Remove the foil in the last 5 minutes to let the chicken regain some of its crispy texture.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a small amount of vegetable oil.
  2. Place the chicken thighs in the skillet.
  3. Cover the skillet with a lid to help retain moisture.
  4. Heat for about 5-7 minutes, flipping halfway through, until the chicken is hot.

• Microwave Method:

  1. Place the chicken thighs on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to prevent drying out.
  3. Heat on medium power for 2-3 minutes, checking halfway through.
  4. If not heated through, continue in 30-second increments until hot.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the chicken thighs in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the chicken thighs in the steamer basket.
  3. Cover and steam for about 5-8 minutes, or until the chicken is heated through.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the chicken thighs in a vacuum-sealed bag or a resealable bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 30 minutes.
  4. Remove from the bag and, if desired, sear in a hot skillet for 1-2 minutes per side to regain some crispiness.

• Mixing bowl: Use this to combine the lemongrass, garlic, fish sauce, soy sauce, sugar, vegetable oil, and black pepper for the marinade.

• Knife: Essential for finely chopping the lemongrass and mincing the garlic.

• Cutting board: Provides a stable surface for chopping the lemongrass and garlic.

• Tongs: Handy for flipping the chicken thighs on the grill to ensure even cooking.

• Grill: Preheat this to medium-high heat for grilling the marinated chicken thighs.

• Meat thermometer: Useful for checking that the chicken is fully cooked, reaching an internal temperature of 165°F (74°C).

• Serving platter: Perfect for presenting the grilled chicken alongside rice or noodles.

• Measuring spoons: Necessary for accurately measuring the fish sauce, soy sauce, sugar, vegetable oil, and black pepper.

• Basting brush: Optional, but can be used to apply additional marinade to the chicken while grilling.

Prepare the marinade in advance: Mix the lemongrass, garlic, fish sauce, soy sauce, sugar, vegetable oil, and black pepper the night before to save time.

Use a resealable bag: Marinate the chicken thighs in a resealable bag for easy cleanup and even coating.

Preheat the grill: Start preheating the grill while the chicken is marinating to save time.

Batch cook: Grill extra chicken to use in other meals throughout the week.

Serve with quick sides: Pair with instant rice or pre-cooked noodles for a fast meal.