Vietnamese Lemongrass Chicken (with Video!)

Marinated with lemongrass, fish sauce, and honey, this authentic Vietnamese lemongrass chicken recipe is the perfect dish for your weeknight meals. It is really easy to make and packed full of flavor, making it the ultimate crowd pleaser.

This easy Vietnamese lemongrass chicken recipe is the perfect weeknight meal or in those moments when you’re just too tired to cook. Chicken is marinated with lemongrass, fish sauce, oyster sauce, and honey to give it the perfect balance of salty and sweet. It is then seared on the stove and finished in the oven. I have to tell you this is one of my go to recipes for weeknights! It’s just so easy to make and you can eat it with a variety of things.

Ingredients, Substitutions & Adjustments

• Chicken thighs – You can use any cut of chicken for this recipe. I chose to use bone-in, skin-on chicken thighs because I love how juicy and flavorful they are. You can also use chicken breasts or boneless, skinless chicken thighs. If you do choose to use different cuts, make sure to adjust your cooking time accordingly. Different parts of the chicken cook differently.
• Lemongrass – This is the main flavor component of the marinade. It has a light, lemon-y like flavor that works really well with meats. There isn’t a substitute for lemongrass. since most ingredients don’t have the same complex flavor. If you can’t find lemongrass, use a tablespoon of lime as a substitute or lemongrass paste.
• Fish sauce, oyster sauce & soy sauce – These 3 sauces add different variations of umami and salty flavors to the chicken. It is a combination that I use a lot (see my chicken and rice), and that’s because it adds so much flavor to any marinade. My preferred fish sauce brands are Three Crabs or Red Boat. My preferred soy sauce brand is Kikkoman. Personally, I use Kikkoman low sodium soy sauce, but use whatever you have. Use tamari as a substitute for soy sauce if you want to make this dish gluten free. My preferred oyster sauce brand is Lee Kum Kee. If you don’t have oyster sauce, substitute with more soy sauce. For a gluten free alternative to oyster sauce, use vegan oyster sauce. I have also made this recipe without oyster sauce, it tastes just as good!
• Garlic & shallot – Add more flavor to the chicken.
• Honey & brown sugar – Adds different variations of sweetness to the dish.
• Vegetable oil – Vegetable ensures the chicken doesn’t stick to the sheet pan. Any kind of neutral oil works for this recipe.

What is lemongrass and how is it used in Vietnamese cuisine?

Lemongrass is one of the key ingredients in Vietnamese cuisine. It is also a popular ingredient in Thai cuisine. It is a tall, stiff grass that we typically use to flavor marinades for dishes like lemongrass pork or lemongrass beef or soups like bun bo hue or Vietnamese chicken curry. Flavor-wise, it has a grassy, lemon-y flavor that is similar to lime which is why lime juice is often a substitute for it. However, I don’t think the lime flavor measures up to the complexity of lemongrass, so I highly recommend using lemongrass if you can find it!

You can usually find lemongrass at Asian grocery stores. Stores that I have found lemongrass at include big chains like H Mart and 99 ranch as well as smaller Vietnamese markets. Sometimes, you can find it in the freezer section if they don’t have it fresh. Frozen lemongrass however doesn’t have the same magnitude of flavor as fresh lemongrass, so I would double the amount you use if using frozen.

What to do with leftover lemongrass

If you have leftover lemongrass, you can put it in the freezer to store and use for later. This is what my mom does a lot because she buys it in bulk.

How to make my easy Vietnamese lemongrass chicken recipe

First marinate your chicken thighs. Add all the ingredients for the marinade into a bowl. Mix and add the chicken thighs. Make sure the chicken is coated in the marinade. Marinate for 15 minutes. For the best flavor, marinate at least 1 hour.

Preheat your oven to 425 degrees F (218 degrees C). Next sear your chicken. Heat pan over high heat. Sear chicken thighs for 1-2 minutes on each side until golden brown. Place chicken thighs on a baking sheet. Bake for 25-30 minutes until the internal temperature reaches 165 degrees F. Let chicken rest for 5 minutes before serving. Serve with rice, fresh vegetables, and a fried egg.

Vietnamese Lemongrass Chicken Video

Tips on how to make the perfect Vietnamese lemongrass chicken

Adjust the cook time accordingly when using different cuts of chicken

You can use any cut of chicken for this recipe, but they will cook differently depending on thickness and if they included bones. For example, I used bone in chicken thighs which cook for 25-30 minutes in the oven. However, boneless chicken thighs will cook for 20-22 minutes. You can even use a whole chicken but that will require you to double or triple the amount of marinade and increase the cook time to 1 hour 25 minutes. For a more detailed guide on how to roast a whole chicken, check out my Vietnamese Roasted Chicken recipe.

How to reduce the cooking time

One thing that I do to reduce the cooking time is to cut the chicken into smaller pieces. I cut chicken into 1/2 inch thick pieces, marinate them, and then cook for 1-2 minutes on each side. I do this for weeknights when I don’t have as much time to cook.

Sear the chicken skin to trap in flavor and keep it crispy

This is a cool tip I learned from watching Gordon Ramsey cook. He always says “no color, no flavor”. For the best flavor and color, use a cast iron skillet to sear the chicken. To get the best sear, make sure your pan is hot before adding your chicken.

Do not cut into the chicken immediately after cooking

If you cut into chicken or any meat right after you cook it, its juices will spill out. Letting it rest will allow the juices to redistribute into the meat, creating for a juicy, yummy texture.

Other ways to cook this chicken

This chicken recipe is so versatile. You can grill, bake, or saute this chicken. The traditional way Vietnamese people enjoy lemongrass chicken is grilled, but I chose to bake mine to make it healthier. If you want to saute this chicken, lower the heat, cover, and let the chicken cook for 15-20 minutes until cooked through.

How do you serve lemongrass chicken?

Lemongrass chicken has strong flavors, so serve this dish with a bland dish. Traditionally, this dish is served on a com tam dish or a Vietnamese rice dish. Com tam is usually served with white rice or a version of white rice called broken rice garnished with mo hanh with a little pickled vegetables, cha trung hap, and nuoc cham.

I personally love broken rice! I highly recommend broken rice if you can find it. Other things you can serve it with are brown rice, red rice, vermicelli noodles, or even sweet potatoes. You can also make a version of this dish to put in a sandwich (lemongrass chicken banh mi) or to put in a Vietnamese noodle bowl (bun ga nuong)! If you have leftover chicken, add it to a pan with some vegetables to make a yummy stir fry.

Did you make this dish?

If you made this dish, I would love to see!

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