Vietnamese Lemongrass Chicken

Name: Vietnamese Lemongrass Chicken
Prep time: 10 min
Cook time: 40 min
Ingredients: 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; 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 )

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This Vietnamese Lemongrass Chicken 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!

white noodles, cucumbers, carrots, bean sprouts, cilantro, lettuce, lime peanuts and grilled chicken on a plate with a sauce on the side — Lemongrass chicken is a popular dish in Vietnam known for it’s citrusy aroma and savory flavor. The marination infuses the chicken with these flavors, resulting in a well-balanced, fragrant, and zesty profile that’s both refreshing and savory. To make this delicious lemongrass chicken, marinate the chicken (from 1 hour to overnight), then bake to perfection. I included baking and air-fryer instructions and a few ways to eat this delicious dish (vermicelli bowl or spring roll)!

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)

This is optional but highly recommended! 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!

sugar
fish sauce
fresh lime juice
garlic
rice vinegar
thai chilis

How to make lemongrass chicken:

chopping lemongrass on a wooden cutting board

Chop the lemongrass

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.

Marinate the chicken

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!

Bake or air-fry chicken

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.

Serve

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) with rice noodles. Pickled radish and carrots are also great to serve with this dish. For the best dipping sauce, don’t forget the nuoc cham (recipe in the recipe card) for an explosion of flavor!

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.

FAQ

Can I use chicken breast or use another protein?

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.

Where do I buy lemongrass?

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).

Vietnamese Lemongrass Chicken