Name: Easy Vietnamese Lemongrass Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Vietnamese
Ingredients: 500g chicken thighs or chicken breast; 2 stalks fresh lemongrass, finely chopped; 4 cloves garlic, minced; 2 shallots or 1 small onion, finely chopped; 2 tbsp fish sauce; 1 tbsp soy sauce; 1 tbsp brown sugar or honey; 1 tbsp vegetable oil; 1 tbsp lime juice; 1/2 tsp black pepper; 1 chili, chopped (optional)

I love making this easy Vietnamese lemongrass chicken when I want something fragrant, savory, and slightly . The combination of lemongrass, garlic, and a simple marinade creates a dish that feels vibrant and comforting at the same time.

Why You’ll Love This Recipe

I enjoy how quickly this recipe comes together without sacrificing flavor. The marinade does most of the work, infusing the chicken with bold, citrusy notes from the lemongrass. I also like how versatile it is—I can serve it with rice, noodles, or even in wraps for a fresh and satisfying meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

chicken thighs or chicken breast
fresh lemongrass
garlic
shallots or onion
fish sauce
soy sauce
brown sugar or honey
vegetable oil
lime juice
black pepper
chili (optional)

Directions

I start by finely chopping the lemongrass, garlic, and shallots. I combine them in a bowl with fish sauce, soy sauce, sugar, oil, lime juice, and black pepper to create a flavorful marinade.

I add the chicken to the marinade and make sure it’s well coated. I let it marinate for at least 30 minutes, but I prefer leaving it for a few hours or overnight for deeper flavor.

When I’m ready to cook, I heat a pan or grill over medium-high heat. I cook the chicken until it’s nicely caramelized on the outside and fully cooked inside, turning it occasionally to get an even char.

Once done, I let the chicken rest for a few minutes before slicing or serving it whole. I like to spoon any remaining juices over the top for extra flavor.

Servings and timing

I usually make about 4 servings with this recipe.
Preparation time takes around 10–15 minutes, and cooking time is about 15 minutes, so the total time is roughly 30 minutes (not including marinating time).

Variations

If I want a lighter version, I grill the chicken instead of pan-frying it. I also like adding a bit of grated ginger for an extra layer of warmth.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I use a skillet over medium heat to keep the chicken juicy, but the microwave works well too. I sometimes add a splash of water or broth to prevent it from drying out.

FAQs

Can I use dried lemongrass instead of fresh?

I prefer fresh lemongrass for its bright flavor, but I can use dried in a pinch—just in smaller amounts.

What cut of chicken works best?

I find chicken thighs to be the juiciest and most flavorful, but chicken breast works well if I want a leaner option.

Can I bake this instead of pan-frying?

I can bake it at 200°C (400°F) for about 20–25 minutes, though I like finishing it under the broiler for a bit of char.

How long should I marinate the chicken?

I usually aim for at least 30 minutes, but I find that a few hours or overnight gives the best flavor.

What should I serve with this dish?

I like serving it with steamed rice, pickled vegetables, or a fresh salad for a balanced meal.

Conclusion

I keep coming back to this easy Vietnamese lemongrass chicken because it delivers bold flavor with minimal effort. It’s one of those dishes that feels special but fits easily into my everyday cooking routine.