Vietnamese Lemongrass Chicken is a fragrant and flavorful dish that beautifully combines sweet, savory, and tangy notes. Infused with the rich aroma of lemongrass, garlic, and shallots, this dish features tender chicken marinated in a blend of spices, soy sauce, and honey. It’s grilled to perfection, glazed with a luscious sauce, and served alongside steamed rice, making it an irresistible meal.
Ingredients
For the Marinade
Chicken: 500g (boneless thighs or breast, cleaned and patted dry)
Garlic: 2 large cloves, minced
Lemongrass: 2 stalks, finely chopped (use the tender inner parts for best flavor)
Shallots: 7-8, finely chopped
Sugar: 2 tablespoons
Salt: 1 teaspoon
Pepper: 1 teaspoon
Five Spice Powder: ½ teaspoon
Soy Sauce: 2 tablespoons
Oyster Sauce: 1 tablespoon
Honey: 1 tablespoon
Olive Oil or Cooking Oil: 1 tablespoon
Lemon Juice: ½ tablespoon
For the Glaze
Oyster Sauce: 1 tablespoon
Honey: 1 tablespoon
Olive Oil: 1 tablespoon
Method
Step 1: Prepare the Marinade
In a mixing bowl, combine all the marinade ingredients: minced garlic, finely chopped lemongrass, chopped shallots, sugar, salt, pepper, five spice powder, soy sauce, oyster sauce, honey, olive oil, and lemon juice.
Mix thoroughly until the sugar dissolves and the ingredients form a smooth, fragrant mixture.
Make a cut along the back of the chicken to allow the marinade to penetrate deeply and enhance the flavor from within.
Step 2: Marinate the Chicken
Place the chicken pieces in the bowl, ensuring they are well-coated with the marinade.
Cover the bowl with cling film and refrigerate for at least 1-2 hours (or overnight for deeper flavor).
Step 3: Prepare the Glaze
In a small bowl, whisk together the oyster sauce, honey, and olive oil. Set aside for later use.
Step 4: Grill the Chicken
Heat a grill pan or an outdoor grill over medium heat. Lightly oil the surface to prevent sticking.
Remove the chicken from the marinade and grill for 4-5 minutes per side, or until the chicken is cooked through and develops a golden-brown, slightly charred exterior.
Use a meat thermometer if necessary; the internal temperature should reach 165°F (75°C).
Step 5: Apply the Glaze
Once the chicken is fully cooked, remove it from the grill and allow it to rest for a minute.
Cut the chicken into thin slices.
Using a brush, generously apply the prepared glaze onto both sides of the sliced chicken for added flavor and shine.
Step 6: Serve
Arrange the sliced lemongrass chicken on a serving platter.
Serve hot with steamed jasmine rice, fresh herbs (such as cilantro or Thai basil), and lime wedges for a complete meal.
Tips for Best Results
Use fresh lemongrass and shallots for authentic flavor.
Marinate the chicken overnight for maximum depth of flavor.
For a smokier taste, cook the chicken on a charcoal grill.
This dish is a perfect balance of sweet, savory, and tangy, making it a crowd-pleaser for any occasion!
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