Vietnamese Lemongrass Chicken Dish (Printable Version)
Aromatic Vietnamese lemongrass chicken with bold, fresh flavors served perfectly with rice or noodles.
# What You'll Need:
01 -
4 boneless, skinless chicken thighs or breasts
02 -
3 tablespoons lemongrass, finely minced
03 -
4 cloves garlic, minced
04 -
2 tablespoons soy sauce
05 -
1 tablespoon fish sauce
06 -
1 tablespoon honey
07 -
1 tablespoon vegetable oil
08 -
1 teaspoon ground black pepper
09 -
1/2 teaspoon salt
10 -
Juice of 1 lime
11 -
1/2 teaspoon chili flakes (optional)
# Steps to Follow:
01 -
In a medium bowl, mix lemongrass, garlic, soy sauce, fish sauce, honey, vegetable oil, black pepper, salt, lime juice, and chili flakes.
02 -
Coat the chicken thighs or breasts in the marinade, ensuring it is evenly covered. Refrigerate for at least 30 minutes, ideally 1-2 hours.
03 -
Preheat grill or skillet over medium-high heat. Lightly oil the grill grates or skillet.
04 -
Grill or pan-fry the chicken for 5-7 minutes per side, or until golden brown and fully cooked.
05 -
Let the chicken rest for a few minutes, then slice. Serve over steamed rice, noodles, or in a salad. Garnish with fresh herbs or extra lime slices if desired.
# Additional Notes:
01 -
You can substitute chicken breasts for thighs, but thighs will be juicier.
02 -
For a vegetarian version, use tofu or tempeh instead of chicken.
03 -
Leftover chicken can be stored in the fridge for up to 3 days.