Description
Sizzling vietnamese lemongrass chicken delivers a symphony of Southeast Asian flavors with tender marinated meat. Herbs, garlic, and zesty lemongrass create an irresistible dish you’ll crave again and again.
Ingredients
Scale
- 8 boneless chicken thighs
- 1.5 tbsps fish sauce
- 1.5 tbsps dark soy sauce (or mushroom soy, or regular soy)
- 1 stalk lemongrass (approx 3.5 tbsps)
- 4 cloves garlic (approx 2 tbsps)
- 1 shallot (or small onion, approx 2 tbsps)
- 2 tbsps sugar
- 2 tbsps water
- 2 tbsps + 1 tsp sugar (for nuoc cham)
- 2 tbsps fish sauce (for nuoc cham)
- 2 tbsps fresh lime juice (approx 1 lime, or substitute with white vinegar)
- 6 tbsps hot water
- 1 clove garlic (for nuoc cham)
- grated carrots
- 1 birds eye chili pepper
Instructions
- Herb Preparation: Finely chop garlic, shallots, and lemongrass into delicate fragments, releasing their vibrant aromatics into a mixing bowl.
- Marinade Creation: Blend fish sauce, soy sauce, sugar, and water until smooth, crafting a liquid seasoning that promises deep flavor complexity.
- Chicken Marination: Immerse chicken thoroughly in the herbal mixture, coating each piece completely and allowing flavors to permeate for 30-60 minutes at room temperature or up to 24 hours refrigerated.
- Grill Setup: Heat grill to medium intensity (350-375°F), establishing an optimal cooking surface for even caramelization and flavor development.
- Cooking Technique: Remove chicken from marinade, pat dry, and lightly brush with oil. Grill skin-side down for 2-3 minutes until golden, then flip and continue cooking with lid closed for 5-8 minutes until internal temperature reaches 165°F.
- Resting and Serving: Allow chicken to rest 3-5 minutes, slice against the grain, and plate with vermicelli noodles or jasmine rice. Prepare nuoc cham as an accompanying dipping sauce, garnishing with fresh herbs for a vibrant presentation.
Notes
- Marinade Magic: Let chicken soak at room temperature or refrigerate for deeper, more intense flavor absorption.
- Temperature Precision: Use a meat thermometer to guarantee chicken reaches 165°F, ensuring safe and juicy results every time.
- Caramelization Technique: Pat chicken dry before grilling to create crispy, golden-brown exterior with maximum flavor development.
- Resting Ritual: Allow grilled chicken to rest 3-5 minutes, letting internal juices redistribute for incredibly tender and succulent meat.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 5
- Calories: 320
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 90 mg