lemongrass chicken marinade

This Vietnamese lemongrass chicken is a popular pan-fried chicken thigh recipe. It is infused with lemongrass flavor, delicious and quick to prepare.

Lemongrass Chicken

chicken thigh, skin-on, deboned

shallots, minced

tbsp lemongrass, minced (or blend)

garlic,

ginger,

tsp white pepper

tsp light soy sauce

tbsp fish sauce

lime juice

vegetable oil

tbsp sugar

scallion, white part only, finely chopped

scallions, green part only, chopped

salt

ml water

sugar

lime juice,

fish sauce

tsp red chili, minced

Cut off both ends of the lemongrass. Use...

Cut off both ends of the lemongrass. Use the bulb only. Remove the outer sheath and chop it finely.

Minced the shallots, garlic, and ginger finely.

Slice the scallion into thin pieces. Use the...

Slice the scallion into thin pieces. Use the white section to marinate the chicken and the green part to make the scallion oil.

Combine all the ingredients in A. Marinate the...

Combine all the ingredients in A. Marinate the chicken overnight.

On the next day, pan-fry the chicken, skin...

On the next day, pan-fry the chicken, skin side down for three minutes. Pan-fry the other side until the chicken is fully cooked.

Cut the chicken into large pieces. Pour the...

Cut the chicken into large pieces. Pour the scallion oil (B) on top as a garnish. It can be served with steamed rice or as a stand-alone meal.

To prepare the dipping sauce, mix all the...

To prepare the dipping sauce, mix all the ingredients in C over medium heat until the sugar is dissolved. Then sprinkle with chopped red chili and garlic.

https://mediavine-res.cloudinary.com/video/upload/qpvxgmzpcbxm2hnnw1lm.mp4

Lemongrass chicken

Easy Skillet Vietnamese Lemongrass Chicken. Tender juicy chicken thighs marinated in a sweet and savoury lemongrass marinade with fish sauce. Aromatic, delicious and super easy to make! No grill or oven, just a skillet or non-stick pan! Fantastic for dinner, lunch, or leftovers.

Easy Skillet Vietnamese Lemongrass Chicken

boneless skinless chicken thighs (boneless skinless)

tsp avocado oil

lemon

lemongrass (white part only)

garlic

brown sugar ((for less sweet: use 1 tbsp))

soy sauce (not light or dark!)

On a chopping board, slice off the hard ends of the lemongrass reserving the white part only. Bruise it with the back of your knife. Then finely chop lemongrass. Set aside

Next tenderize the chicken thighs on both sides with the back of a knife until it’s about ½ inch thick. It’s fine if there are some areas that are less thick than ½ inch.

In a bowl or measuring cup, squeeze lemon juice. To the bowl, add brown sugar, soy sauce, fish sauce, minced garlic, and finely chopped lemongrass. Mix.

Pour the marinade over the chicken thighs and mix until thighs are covered in the marinade. Store covered in the fridge for 30-60 minutes. The longer you marinate the chicken the more flavourful.

Heat a non-skillet or pan set over medium heat. Once hot enough, add avocado oil. Shake the chicken thighs of any remaining lemongrass bits before laying it flat into the pan. Fry on each side for 4 minutes (8 minutes in total) until they’re browned in certain areas and the juices run clear. Enjoy!

https://embed.mediavine.com/videos/iqBcFCNAd

Skillet Vietnamese Lemongrass Chicken. Tender juicy chicken thighs marinated in a sweet and savoury lemongrass marinade with fish sauce. Aromatic, delicious and super easy to make! No grill or oven, just a skillet or non-stick pan! Fantastic for dinner, lunch, or leftovers.

This Grilled Vietnamese Lemongrass Chicken recipe is incredibly quick and easy to prepare, loaded with flavor from the lemongrass chicken marinade and grilled to perfection to give you a delicious sweet and savory, juicy grilled chicken that can be served in many different ways.

Vietnamese Lemongrass Chicken

chicken thighs

lemongrass ((approx. 3½ tablespoons))

garlic ((approx. 2 tablespoons))

shallot ((or small onion, approx. 2 tablespoons))

soy sauce ((or mushroom soy, or regular soy))

water

lime juice ((approx. 1 lime, or substitute with white vinegar))

carrots ((optional for color))

birds eye chili pepper ((optional,

Finely chop or grate both the 4 cloves garlic and 1 shallot. (You can also blitz this in a food processor with the lemongrass.)

To prepare the lemongrass, remove the first outer layer of the stalk, then cut off the dry tips at the top and the thick hard base at the end. We only want to use the tender light yellow parts of the lemongrass at the thicker base. If the lemongrass is really fresh, you may be able to use some of the green parts as well like in the photo.You can finely chop it by hand or blitz it in a food processor with the chopped shallots and garlic.

If you use a food processor, you still want to make sure the pieces are finely chopped before adding in since the lemongrass stalks are still fibrous.

Prepare the Marinade

Once all the aromatics are finely chopped (or blended), add it to a bowl with the chicken and the rest of the marinade ingredients (1½ tablespoons fish sauce, 1½ tablespoons dark soy sauce, 2 tablespoons sugar and 2 tablespoons water) and marinade it for 30 minutes to 1 hour at room temperature or overnight for 24 hours for the best flavor.

If you want to make this spicy, you can add a tablespoon or two of sriracha or add 1 finely chopped Thai chili to the chicken marinade.

Marinate the Chicken

It&#39;s very important to remove as much as the aromatics from the chicken before you grill it so that it doesn&#39;t burn as easily. At this point, you won&#39;t need it because the marinade would have penetrated the chicken already.

Give the chicken a light coat of oil (I like to use vegetable oil or avocado oil) by drizzling oil over it and using your hands to rub it all over. This will prevent the chicken from sticking to the grill.

Remove the Aromatics From the Chicken Before Grilling

Since there is a lot of sugar in the marinade, you only need to set the BBQ to medium heat, not high heat.You will still get the char, but it will cook at a slightly slower pace so that the chicken doesn&#39;t burn before the center is down.

After you cleaned the BBQ and oiled it, start by placing the chicken skin side down first and let it sear for about 2-3 minutes (lid up).

Once the skin has charred nicely, flip the chicken and close the lid and cook it for about 5-8 minutes.

Open the lid again, and check if the chicken is done. If it&#39;s not, cook it for longer. If it&#39;s done, but you want a bit more char on the skin, flip the chicken again so its skin side down for a minute.

It takes about 12-15 minutes to fully cook a ¼ inch thick piece of boneless dark meat chicken. If you are using any other cut of chicken that is thicker, you may need to grill it for longer.

Once the chicken is down, take it off the BBQ and let it rest for about 5 minutes before you slice them into small pieces. I like to use this time to make the nuoc cham (Vietnamese dipping sauce) for this dish.

Grill the Lemongrass Chicken

Grate or finely chop the 1 clove garlic and place it in a small bowl.

Squeeze the fresh lime until you get 2 tablespoons of lime juice into the same bowl with the garlic.

Add the 6 tablespoons hot water and 2 tablespoons + 1 teaspoon sugar to the bowl and mix it until the sugar has dissolved.

Add 2 tablespoons fish sauce and do a taste test. Adjust it to your liking.

(Optional) If you want it spicy, finely chop 1 birds eye chili pepper and add it to your sauce.

(Optional) If you want to add a bit of color to the sauce, finely chop or grate some carrots and mix it into the sauce.

Make the Nuoc Cham Dipping Sauce (Full Recipe Post Here)

Serve it the lemongrass chicken with vermicelli noodles or white rice, sliced cucumbers and tomatoes, and nuoc cham, and enjoy!

Serve and Enjoy!

Vietnamese lemongrass chicken is juicy, fragrant, and absolutely ideal for a weekday meal. This Vietnamese lemongrass chicken recipe is made with fresh lemongrass, garlic, fish sauce, five spice, honey, and lime juice for a complex delicious protein option.

lb chicken thighs (skinless boneless)

shallot (minced)

garlic (minced)

lemongrass

soy sauce

½ teaspoon five spice

brown sugar (packed)

honey

Sambal oelek (garlic chili paste)

White rice noodles

Nuoc Cham (Vietnamese Dipping Sauce)

Tomato

Cucumber

Lettuce

Fried Egg (optional)

Prepare the lemongrass. Cut the lemongrass into 2 inch pieces, then pound the lemongrass until flat. Finely mince the lemongrass or place the lemongrass pieces into a food processor and chop until finely minced.

Marinate the chicken. In a large mixing bowl, add the minced shallots, minced garlic, minced lemongrass, fish sauce, soy sauce, lime juice, salt, five spice, brown sugar, honey and sambal oelek. Mix until combined. Add the chicken , cover with plastic wrap and marinate for a minimum of 2 hours, or overnight.

Cook. Add 1 tablespoon of oil onto a hot pan over medium heat and wait until the pan is hot about 2-3 minutes. Lay 2-3 pieces of chicken evenly onto the pan and cook until each side is golden brown and the chicken is cooked through, about 3-4 minutes per side. Make sure to not crowd the pan with the chicken. Repeat with the remaining pieces.

Rest and slice. Remove the chicken from the heat and let it rest for 5 minutes before slicing it into thin pieces.

Serve. Serve with steamed rice or vermicelli noodles, fresh vegetables, and a fried egg. Top with nuoc cham sauce and enjoy!

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Top 4 lemongrass chicken marinade recipes from across the web

The most viewed lemongrass chicken marinade recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemongrass Chicken

Easy Skillet Vietnamese Lemongrass ...

Vietnamese Lemongrass Chicken

Vietnamese Lemongrass Chicken

The most viewed lemongrass chicken marinade recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine