Vietnamese Lemongrass Chicken

5 from 2 votes

Vietnamese Lemongrass Chicken

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! Serve with noodles, rice or on top of salad

Prep Time10

Cook Time40

Marinate1

Total Time1 50

Course: Main Course

Cuisine: Vietnamese

Servings: people

Calories: 821kcal

Author: Dana

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 20 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 (optional)

Mix together sugar, fish sauce, lime juice, garlic, rice vinegar, and 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 - Megan

Notes

*use the white part of the lemongrass only as it has the most flavor. Peel out the outer leaves that have dried up.

Expert Tips

- After cooking, the chicken will have juices come out. Save the juice and pour it on top of the chicken before serving!

- 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.
- Marinate the chicken overnight for exceptional flavor!

Nutrition