Vietnamese Lemongrass Chicken (Pan-Seared or Grilled)

Vietnamese lemongrass chicken on white rice with green onions, cucumber, carrots, cilantro on a green plate and black chopsticks.

Vietnamese Lemongrass Chicken (Pan-Seared or Grilled)

Juicy Vietnamese lemongrass chicken with bold marinade flavor. Pan-seared or grilled, freezer-friendly, and perfect for easy weeknights or entertaining.

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4 29

Main Course

Vietnamese

serves 4 to 6

354 kcal

Ingredients

2 stalks lemongrass, tender inner portion only, chopped
1 large shallot, quartered
3 cloves garlic, halved
3 tablespoons brown sugar, (or palm sugar)
1 lime, juice of
2 tablespoons fish sauce
1 tablespoon sesame oil
¾ teaspoon freshly ground black pepper
½ teaspoon kosher salt
1¾ to 2 lbs boneless skinless chicken thighs, (see notes)
1-2 tbsp neutral oil, (like avocado or canola)

Instructions

Marinate: Into a blender or food processor, add the lemongrass, shallot, garlic, brown sugar, lime juice, fish sauce, sesame oil, black pepper and salt. Puree until the veggies are all about the same size. Combine the marinade and chicken thighs in a large bowl; toss to coat thoroughly. Cover and refrigerate for at least 4 hours, preferably 8–24 hours for maximum flavor.

Marinating overnight gives deeper flavor, but longer than 24 hours can make the texture slightly softer from the salt.

Remove excess marinade: Before cooking, shake or gently scrape off excess marinade. This prevents the sugar and aromatics from burning in the pan or on the grill.
Pan-Seared Method: Remove chicken from the fridge 20 minutes before cooking. Preheat a large skillet over medium heat. Cook the chicken (in batches if necessary), 4–6 minutes per side, until deeply golden and cooked through (165°F).

Skillet Notes: When using stainless steel, preheat a dry skillet until hot enough for water to bead and dance on the surface; add oil after the water has evaporated. When using non-stick, add the oil then preheat until the oil is shimmering hot and sizzles when you place food in.

Grill Method: Preheat a grill to medium-high; clean and oil the grates well. Grill the chicken 5–7 minutes per side, turning once, until nicely charred and fully cooked.
Rest + Slice: Transfer chicken to a cutting board and rest 5 minutes. Slice, chop, or leave whole depending on how you’re serving it.

Notes

Chicken Options: Boneless, skinless breasts can be used, but they cook faster and dry out more easily. Thighs are more forgiving and stay juicier.
Storage: Store cooked chicken in an airtight container in the refrigerator for up to 3–4 days. Reheat gently or enjoy chilled in rice bowls or salads.

Nutrition

freezer-friendly, grill, stove top

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