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Grilled Vietnamese Lemongrass Chicken

Lemongrass chicken with a caramelized Vietnamese BBQ-style marinade, grilled until charred and cooked through. This Ga Nuong inspired recipe soaks chicken thighs in aromatic lemongrass, then finishes hot and fast for juicy slices.
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Prep Time 20 minutes
Cook Time 15 minutes
marinating 4 hours
Total Time 4 hours 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Vietnamese
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 2 lb chicken thighs Boneless for even grilling.
Lemongrass marinade
  • 3 lemongrass stalks Minced; use tender inner stalks if available.
  • 3 tbsp fish sauce
  • 2 tbsp brown sugar
  • 2 tbsp vegetable oil
  • 3 garlic cloves Minced.
  • 1 shallot Minced.
  • 1 tbsp soy sauce
  • 1 tsp black pepper
Serving
  • 1 fresh herbs Such as mint, cilantro, or perilla; for serving.
  • 1 lime Wedges for serving.

Equipment

  • 1 grill

Method
 

Make the lemongrass marinade
  1. Combine minced lemongrass, fish sauce, brown sugar, vegetable oil, minced garlic, minced shallot, soy sauce, and black pepper in a bowl until evenly blended. The mixture should look glossy and thickened slightly from the sugar.
Marinate the chicken
  1. Add the boneless chicken thighs to the marinade, coat well, and cover. Refrigerate for 4-24 hours so the flavors penetrate and the surface becomes fragrant.
Grill
  1. Preheat the grill to medium-high heat. Aim for a steady sizzle so the chicken can char quickly without drying out.
  2. Grill the marinated chicken for 6-7 minutes per side until charred and cooked through. Turn once per side for strong grill marks and caramelized edges.
Rest, slice, and serve
  1. Let the grilled chicken rest for about 4 minutes before slicing. This helps the juices redistribute for tender pieces.
  2. Serve the sliced chicken with rice, fresh herbs, and lime wedges. Finish with extra lime juice to brighten the caramelized lemongrass flavor.

Notes

For best char without burning the garlic, avoid over-chilling beyond 24 hours and grill on medium-high rather than high. Refrigerate leftovers in a sealed container for up to 3 days; freeze cooked chicken for up to 2 months. For a lower-sodium option, use reduced-sodium fish sauce and soy sauce—taste the marinade and adjust black pepper only if needed.