This Vietnamese Lemongrass Chicken with Nuoc Cham (garlic and spicy sauce) tastes extra delicious thanks to the citrusy notes of lemongrass. The chicken marinade is so easy to prepare and you can bake it in the oven (or air-fryer) for an easy meal! I can’t express how much flavorful the chicken has, you have to try it for yourself with some noodles, rice or a nice salad!
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Ingredients for Lemongrass Chicken
Chicken Marinade:
- chicken thigh (skin on, bone-in): skin-on helps seal in the juices of the chicken and the bone-in provides lots of flavor (and more juices) too! You may make this boneless if you wish, but keep in mind the cooking duration will shorten
- lemongrass – use the white part only as it has the most flavor. Peel out the outer leaves that have dried up. The lemongrass brings a citrus and aromatic flavor to the chicken
- garlic – gives this chicken marinade extra flavor
- ginger – helps take out the gaminess of the chicken
- hoisin sauce – gives sweetness to the dish
- fish sauce – the savory and umami flavor is the base of the sauce
- soy sauce – gives more saltiness to the chicken
- sugar – helps balance the lemongrass and savoriness of the meet
- white pepper: helps with the gaminess of the meat. You can substitute with black pepper if you don’t have white pepper
Nuoc Cham Sauce (savory dipping sauce)
In Vietnam, this sauce is served with many grilled meats and vermicelli. The sauce is sweet, tangy and savory which will give your chicken an explosion of flavor! Fish sauce is the primary ingredient for it’s salty umami flavor. The brand I like is called Three Crabs and you can get that at the Chinese or Korean market (99 Ranch or Hmart). I recommend to use thai chilis and lime for authentic flavor as well.
How to make lemongrass chicken:
Step 1: Hit the stem of the lemongrass to release flavor. Chop the lemongrass (only need the inside stem part, which yields 1-2 tsp). Grate the ginger and garlic.
Step 2: Mix garlic, ginger, hoisin, fish sauce, soy sauce, sugar, and white pepper until well mixed. Marinate chicken thighs for at least an hour to overnight in the refrigerator. Overnight tastes best!
Step 3: You can choose one method to cook the chicken: bake or air-fry.
Baking instructions: Preheat oven to 350 degrees. Once the oven is heated, add the chicken in the oven. Bake for 40 minutes or until golden brown. When the internal chicken temperature reaches 165 degrees Fahrenheit (I would use a thermometer for this!), it’s done!
Air fryer instructions: Preheat the air fryer at 350 degrees and air-fry for 20 minutes or until golden and make sure the internal chicken temperature reaches 165 degrees Fahrenheit.
Step 4: After 15 minutes of cooking, I recommend to brush some excess marinade on top get a nice golden brown on the top (Optional). Let this cook for 5 minutes and make your nuoc cham sauce!
Serve
Expert Tips
- After cooking, the chicken will have juices come out. Save the juice and pour it on top of the chicken before serving!
- Serve this chicken with your favorite herbs such as cilantro and mint. The herbs make the chicken taste more refreshing and flavorful!
- Before cooking the chicken in the oven or air-fryer, take it out of the refrigerator 15-30 minutes prior to cooking. This helps cook the chicken more evenly and the center is not too cold.
- Bone-in and skin-on chicken thighs work great for this recipe because the bone gives the chicken extra flavor and keeps it juicy. The sugar from the marinade also caramelizes the skin and creates a nice charred flavor.
Recipe FAQ
Yes, you can use any protein you like such as pork chops (great with this recipe). Chicken breast can also be used but keep in mind that you will need to adjust the cooking times depending on how thick your chicken breast is. I recommend these lemongrass pork bahn mi as well!
You can find lemongrass at most asian grocery stores such as 99 ranch or Hmart. They are in the produce section. Try to look for one that doesn’t have brown leaves (indicates that it has dried out).
You can enjoy your Vietnamese lemongrass chicken with noodles, rice, in a spring roll form or on top of a salad! I like to serve with a variety of herbs (cilantro, mint or perilla leaves). Pickled radish and carrots are also great to serve with this dish. If you want some side dishes check out this Thai Fried Egg Salad and Cold Sesame Noodles.
More Vietnamese Dishes
Vietnamese Lemongrass Chicken with Nuoc Cham
Ingredients
chicken marinade
- 1.5 pounds chicken thigh (skin on, boneless)
- 1-2 stalk lemongrass* white part only
- 3 garlic cloves grated
- ½ tablespoon ginger grated
- ½ tablespoon hoisin sauce
- ½ tablespoon fish sauce
- ½ tablespoon soy sauce
- 1 teaspoon sugar
- ¼ teaspoon white pepper
nuoc cham sauce (OPTIONAL)
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- ½ lime juice only
- 1-2 garlic cloves minced or grated
- 1 teaspoon rice vinegar
- 1-2 thai chilis optional
Instructions
Prepare aromatics
- Hit the stem of lemongrass with the back of your knife to release the aroma. Chop the lemongrass (only need the inside stem part, which yields 1-2 tsp). Grate the ginger and garlic.
Make marinade
- Mix garlic, ginger, hoisin, fish sauce, soy sauce, sugar, and white pepper until well mixed. Mix all the ingredients together and marinade chicken thighs for a minimum of 1 hour or overnight in the refrigerator. Overnight is recommended!
Cook chicken
- Prior to cooking, take out the chicken and let it rest for 15 minutes.
- You can choose one method to cook the chicken: bake or air-fry.Baking instructions: Preheat oven to 350 degrees. Once the oven is heated, add the chicken in the oven. Bake for 40 minutes or until golden brown. When the internal chicken temperature reaches 165 degrees Fahrenheit (I would use a thermometer for this!), it's done!Air fryer instructions: Preheat the air fryer at 350 degrees and air-fry for 30-35 minutes or until golden and make sure the internal chicken temperature reaches 165 degrees Fahrenheit.
- Once the chicken is cooked and the juices run clear (meaning no blood in the center), let the chicken rest for 7-10 minutes before slicing. Then, slice the chicken and set aside. Serve with rice, noodles or top of a salad!
Nuoc cham sauce
- Grate some garlic and chop thai chilis. Squeeze fresh lime juice.
- Mix together sugar, fish sauce, lime juice, grated garlic, rice vinegar, and chopped thai chilis. Use as a dipping sauce or add on top of your flavorful chicken.
Video
@cookwithdana noodle recipe 3: lemongrass chicken vermicelli rice noodles! so flavorful and pretty simple to make☺️ #noodlesrecipe #chickenrecipe #asianfood
♬ Janes love song on the ukulele – goo
Notes
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- After cooking, the chicken will have juices come out. Save the juice and pour it on top of the chicken before serving!
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- Before cooking the chicken in the oven or air-fryer, take it out of the refrigerator 30 minutes prior to cooking. This helps cook the chicken more evenly and the center is not too cold.
- Marinate the chicken overnight for exceptional flavor!
Maria says
This dish has been my go to weeknight dinner, love the flavors!