This Vietnamese Lemongrass Chicken recipe packs in big flavors thanks to the easy marinade and tangy Nuoc Cham Sauce. Fragrant lemongrass and zesty lime juice coat the chicken with a delicious glaze that’s perfect served with a side of rice.
In a bowl, whisk together the lemongrass, garlic, pepper, oil, lime juice, fish sauce, soy sauce and sugar.
Put chicken in a large ziploc bag and add marinade. Place in refrigerator and allow to marinate for at least 1 hour, up to 24 hours.
Nuoc Cham Dipping Sauce:
In a small bowl, combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to taste with additional lime juice, chilis, sugar, etc. Set aside for at least 20 minutes. Or, store for up to 2 weeks in the fridge.
Grill Chicken:
Preheat grill to medium-high heat (around 350-degrees). Remove chicken from marinade and shake off any extra marinade. Place on the grill grates. Let chicken cook for 5-6 minutes with the grill cover closed to maintain the heat. Use tongs to flip the chicken thighs. Cook for an additional 5-6 minutes. Use a digital thermometer to make sure the internal temperature reaches 165°F.
While the chicken is grilling, I like to throw a few green onions onto the grill. Once they are charred, thinly slice them and add them to the Nuoc Cham sauce.
OR Broil:
Set the oven rack to the top position, about 3-4 inches away from the element, and preheat the broiler on high for 5 minutes. Line a baking sheet with foil and place the chicken on top.
Broil the chicken for 7-10 minutes, until the internal temperature reaches 165°F.
While the chicken is broiling, I like to char a few green onions as well. Add them to the baking sheet with the chicken during the final few minutes of cook time. Once they are charred, thinly slice them and add them to the Nuoc Cham sauce.
OR Air Fry:
Preheat air fryer to 360-degrees.
Arrange chicken in a single layer and air fry for 12-15 minutes, flipping halfway through, until the internal temperature reaches 165°F.
Notes
*** To cut lemongrass, first remove the knobby end of the stalk and cut it in half lengthwise. Remove the tough outer leaves and find the inner tender flesh (it should pierce easily with your fingernail). Then, finely chop that tender inner section. You can also SUBSTITUTE with 1 TBSP lemongrass paste.