Vietnamese Lemongrass Chicken

This fragrant lemongrass chicken has been my secret weapon for impressing dinner guests with minimal effort while delivering maximum flavor. The aromatic lemongrass infuses the chicken with a citrusy essence that transports you straight to Southeast Asia without requiring hard-to-find ingredients.

I discovered this recipe during my exploration of Vietnamese cuisine and have been making it biweekly ever since. What began as culinary curiosity has become our family favorite that even my pickiest eaters request regularly.

Ingredients

• Boneless chicken thighs: Retain more moisture and flavor than breast meat while absorbing the marinade beautifully
• Fresh lemongrass: Provides that distinctive citrusy aroma that defines this dish look for firm stalks with no brown spots
• Garlic: Adds essential depth choose plump firm cloves for best flavor
• Soy sauce: Delivers umami richness select low sodium varieties if watching salt intake
• Sesame oil: Provides a nutty complexity that elevates all the other flavors
• Sugar: Balances the savory elements with just a touch of sweetness
• Black pepper: Adds warmth and complexity freshly ground makes a noticeable difference
• Cayenne pepper: Optional but adds a pleasant heat that works wonderfully with the lemongrass
• Vegetable oil: With its neutral flavor lets the lemongrass shine
• Cilantro: For garnish adds a fresh herbaceous note that complements the lemongrass perfectly

Step-by-Step Instructions

Prepare the Marinade:

Combine finely chopped lemongrass garlic soy sauce sesame oil sugar black pepper and optional cayenne in a ziplock bag. For the finest texture use a food processor to mince the lemongrass this ensures the flavor releases evenly and prevents tough fibrous bits.

Marinate the Chicken:

Add chicken thighs to the marinade ensuring each piece is thoroughly coated. Seal the bag pressing out excess air and massage the marinade into the meat. Refrigerate for at least one hour but two hours will yield more flavorful results as the lemongrass has time to permeate the meat.

Pan Fry to Perfection:

Heat vegetable oil in a large skillet over medium heat until shimmering but not smoking. Place the marinated chicken thighs in the pan without crowding to ensure proper browning. Cook for exactly 7 minutes on each side watching as the edges caramelize and develop a golden crust. The chicken is done when it reaches 165°F internally.

Rest and Serve:

Allow the chicken to rest for 3 minutes before slicing to keep juices from escaping. Slice against the grain into strips arrange over steamed rice garnish with cilantro and enjoy the aromatic explosion of flavor in every bite.

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Lemongrass is truly the star ingredient here. I discovered its transformative power years ago at a Vietnamese restaurant and became determined to recreate that unique citrusy aroma at home. Now I grow lemongrass in my garden during summer months just so I always have it fresh for this recipe.

Working With Lemongrass

The secret to working with lemongrass lies in proper preparation. Only the pale yellow middle section contains the essential oils that give this herb its distinctive flavor. Always discard the woody bottom inch and the dry leafy top portion. For the finest texture consider freezing the lemongrass for 10 minutes before chopping as this makes the fibrous stalks easier to slice thinly. If using a food processor pulse rather than continuously blend to prevent the lemongrass from becoming stringy or pasty.

Make Ahead Options

This lemongrass chicken excels as a meal prep option. You can prepare the marinade and chicken up to two days in advance keeping them refrigerated. The longer marinating time actually enhances the flavor profile allowing the lemongrass and garlic to fully penetrate the meat. You can also cook the chicken completely then refrigerate for easy weekday meals. The flavors continue to develop making second day leftovers even more delicious than the first serving.

Serving Suggestions

While steamed rice makes the perfect accompaniment I often serve this lemongrass chicken in creative ways. Try it wrapped in lettuce leaves with thin rice noodles for a refreshing summer meal. It also pairs beautifully with a simple cucumber salad dressed with rice vinegar and a touch of sugar. For a heartier option serve alongside stir fried vegetables like bell peppers snap peas and carrots. The chicken also makes incredible sandwiches nestled in a crusty baguette with pickled vegetables and sriracha mayonnaise.

Ingredient Variations

The basic recipe is wonderfully adaptable to suit different dietary needs and preferences. For a paleo version substitute coconut aminos for the soy sauce. Looking for more heat? Add thinly sliced Thai chilies to the marinade. If fresh lemongrass is unavailable substitute with 2 tablespoons of lemongrass paste found in most grocery stores. For a more complex flavor profile add 1 tablespoon of fish sauce to the marinade this introduces a deeper umami dimension that complements the bright lemongrass beautifully.

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Recipe FAQs

→ How do I properly prepare fresh lemongrass for this dish?

When preparing lemongrass, only use the middle part of the stalk where the flavor is concentrated (the pale yellow-green part). Discard about 1 inch from the bottom and two inches from the top as they lack flavor. For this dish, finely chop the usable portion or use a food processor to get it very fine.

→ Can I reduce the crunchy texture from the lemongrass?

Yes! If you prefer a smoother texture, you can either use a combination of fresh lemongrass and lemongrass powder, or substitute with powder completely. For an even finer texture, pour the entire marinade into a blender and pulse until smooth before adding it to the chicken.

→ How long should I marinate the chicken for best results?

While the chicken needs to marinate for a minimum of 1 hour to absorb the flavors, marinating for 2 hours will yield even better results. The longer marination time allows the lemongrass and spices to fully infuse into the meat for maximum flavor.

→ Can this dish be prepared in advance?

Absolutely! You can marinate the chicken up to 24 hours in advance, keeping it refrigerated. You can also cook the chicken completely, store it in an airtight container in the refrigerator for up to 3 days, and reheat when needed. This makes it perfect for meal prep.

→ What's the best way to reheat leftover lemongrass chicken?

For the best texture when reheating, pan-fry the chicken with a little oil over medium heat until heated through and crispy again. Alternatively, you can reheat in an air fryer at 400°F for about 5 minutes. These methods help maintain the chicken's texture and prevent it from drying out.

→ Can I use chicken breast instead of thighs?

Yes, you can substitute chicken breasts for thighs, but you'll need to adjust the cooking time. Chicken breasts cook faster and can dry out more easily than thighs. Cook them for approximately 5-6 minutes per side, depending on thickness, and use a meat thermometer to ensure they reach 165°F internal temperature.