Description
This Grilled Lemongrass Chicken recipe is a flavorful Vietnamese-inspired dish featuring juicy bone-in, skin-on chicken thighs marinated in a fragrant mixture of lemongrass, garlic, shallots, fish sauce, sugar, black pepper, and vegetable oil. Grilled to perfection for a crispy skin and tender interior, it’s garnished with fresh cilantro and lime wedges and perfect for serving alongside steamed rice or a fresh salad.
Ingredients
Scale
Chicken
- 4 chicken thighs (bone-in, skin-on)
Marinade
- 2 stalks lemongrass (white part only, finely chopped)
- 4 cloves garlic (minced)
- 2 shallots (finely chopped)
- 3 tablespoons fish sauce
- 2 tablespoons sugar
- 1 teaspoon black pepper (freshly ground)
- 2 tablespoons vegetable oil
Garnishes
- Fresh cilantro
- Lime wedges
Instructions
- Prepare the marinade: In a bowl, combine finely chopped lemongrass, minced garlic, finely chopped shallots, fish sauce, sugar, freshly ground black pepper, and vegetable oil. Mix thoroughly until sugar is dissolved and ingredients are well incorporated.
- Marinate the chicken: Place the chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is evenly coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight, to develop deep flavor.
- Preheat the grill: About 15-20 minutes before cooking, preheat your grill to medium-high heat, around 400°F (200°C), to ensure it is ready for grilling.
- Grill the chicken: Remove the chicken from the marinade letting excess drip off. Position the chicken skin-side down on the grill. Cook for 6-8 minutes until the skin is crispy and beautifully charred. Flip the chicken and grill for an additional 6-8 minutes until an internal temperature of 165°F (75°C) is reached, ensuring it is safely cooked through.
- Rest the chicken: Once grilled, transfer the chicken to a plate and let it rest for 5 minutes. This step helps the juices redistribute for moist and tender meat.
- Garnish and serve: Garnish the grilled lemongrass chicken with fresh cilantro and lime wedges. Serve alongside steamed rice or a fresh salad to complete the meal.
Notes
- Marinating overnight intensifies the flavors and makes the chicken more tender.
- You can adjust the sugar quantity to balance sweetness and saltiness according to taste.
- Bone-in, skin-on thighs are recommended for juiciness and flavor, but boneless can be used if preferred.
- Use a meat thermometer to check for the safe internal temperature of 165°F (75°C).
- If you don’t have a grill, this recipe can also be cooked on a grill pan or under a broiler for similar results.
