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Vietnamese Lemongrass Chicken

Vietnamese Lemongrass Chicken Recipe

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Prep 10 minutes
Cook 17 minutes
Marinating Time 22 hours
Vietnamese Lemongrass Chicken is juicy, flavorful, and packed with sweet and savory flavors in every bite.
Servings 2 servings
Course Main Course
Cuisine Asian, Vietnamese

Ingredients

  • 2 bone-in skin-on chicken thighs (about 1 1/2 pounds)
  • 2 lemongrass stalks tender white parts only, chopped
  • 3 cloves garlic minced
  • 1 scallion finely chopped
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons brown sugar
  • 2 teaspoon lime juice
  • 1 tablespoon oil
  • ½ teaspoon white pepper
  • Chopped green onions for garnish
  • Fresh cilantro for garnish
  • Chopped red chilies for garnish

Instructions

  1. In a bowl, combine the lemongrass, garlic, scallion, fish sauce, soy sauce, brown sugar, lime juice, oil, and white pepper until combined.
  2. Transfer the chicken and marinade to a large zip-top bag. Seal and massage the bag to coat the chicken evenly. Marinate for at least 30 minutes or overnight for the best flavor.
  3. Preheat the air fryer to 380°F for 5 minutes.
  4. Spray the basket with oil. Arrange the chicken thighs skin-side down in a single layer. Air fry for 10 minutes.
  5. Flip the chicken skin-side up, increase the temperature to 400°F, and cook for another 6-8 minutes, or until caramelized and the internal temperature reaches 165°F.
  6. Let the chicken rest for 5 minutes before serving. Garnish with chopped green onions, red chilies, and cilantro and serve with rice or vermicelli noodles, cucumbers, and nước chấm (Vietnamese dipping sauce).

Notes

  • Nutrition information is automatically calculated and should only be used as an estimate. Actual values may vary based on the ingredients, brands, and portion sizes used.
  • Lemongrass prep: Trim off the root end and remove the tough outer layers. Cut off the upper green portion, then finely mince the tender part so it blends into the marinade and releases its citrusy flavor.
  • Grill Method: Preheat the grill to medium-high heat. Remove the chicken from the marinade, letting the excess drip off. Grill for 5-7 minutes per side, or until the chicken is caramelized and reaches an internal temperature of 165°F.
  • Stovetop Method: Heat a little oil in a skillet over medium-high heat. Cook the chicken for 5-7 minutes per side until golden brown and caramelized. Lower the heat if needed to prevent the sugars in the marinade from burning.

Nutrition

Serving1 servingCalories530 kcalProtein42 gFat35 gSaturated Fat9 gPolyunsaturated Fat7 gMonounsaturated Fat16 gCholesterol180 mgSodium1600 mgPotassium520 mgFiber1 gSugar7 gVitamin A80 IUVitamin C5 mgCalcium35 mgIron2 mg

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