Description
This Vietnamese Lemongrass Chicken recipe features tender, juicy chicken breasts marinated in a fragrant blend of lemongrass, garlic, fish sauce, soy sauce, brown sugar, olive oil, and lime juice. Grilled or pan-seared to perfection, this dish delivers authentic Southeast Asian flavors that are fresh, tangy, and slightly sweet. Perfect for a quick and flavorful weeknight dinner, it’s garnished with fresh cilantro and pairs beautifully with steamed rice or sautéed vegetables.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Marinade
- 2 tablespoons lemongrass, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon olive oil
- 1 tablespoon lime juice
Garnish
- Fresh cilantro, for garnish
Instructions
- Prepare the Marinade: In a bowl, combine finely chopped lemongrass, minced garlic, fish sauce, soy sauce, brown sugar, olive oil, and lime juice. Stir the mixture thoroughly until the sugar is dissolved and all ingredients are well incorporated.
- Marinate the Chicken: Place the chicken breasts in the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate the meat. For more intense flavor, marinate up to overnight.
- Cook the Chicken: Heat a grill or skillet over medium heat. Remove the chicken from the marinade and cook for 5-7 minutes on each side. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for safe consumption.
- Rest and Slice: Once cooked, remove the chicken from heat and let it rest for a few minutes to retain its juices. Then slice the chicken breasts into strips or desired portions.
- Garnish and Serve: Sprinkle freshly chopped cilantro on top for a burst of fresh flavor. Serve the lemongrass chicken alongside steamed rice or sautéed vegetables for a complete meal.
Notes
- For extra flavor, marinate the chicken overnight.
- You can substitute chicken breasts with thighs if preferred; adjust cooking time accordingly.
- If you don’t have fresh lemongrass, substitute with 1 tablespoon of lemongrass paste.
- To make it gluten-free, use gluten-free soy sauce or tamari.
- Adjust the amount of brown sugar according to your preferred sweetness level.
