Vietnamese Lemongrass Chicken

My go-to way to make Vietnamese lemongrass chicken with tender marinated thighs, bold citrus flavor, and a golden sear your family will love.

Updated

March 17, 2026

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Vietnamese lemongrass chicken is one of those recipes that turns a regular weeknight into something that feels really special. The moment the lemongrass hits the hot pan, your whole kitchen fills with a bright, citrusy aroma that makes everyone wander in asking what is cooking. I make this on busy nights when I want big flavor without a big effort.

The first time I tried this dish, I could not believe how much flavor came from such a short ingredient list. Boneless chicken thighs soak up a simple marinade of lemongrass, garlic, fish sauce, soy sauce, and honey, then get seared golden and finished in the oven until perfectly tender. The result is savory, slightly sweet, and just a little spicy in the best way. This Vietnamese lemongrass chicken has earned a permanent spot in my weekly dinner rotation.

Ingredients for Vietnamese Lemongrass Chicken

I always use boneless skinless chicken thighs for this recipe because they stay juicy through the sear and oven finish far better than chicken breasts. For the lemongrass, I recommend fresh stalks over jarred paste when you can find them — the citrus fragrance is much brighter and more authentic.

  • 2 lbs boneless skinless chicken thighs (cut into bite-sized pieces)
  • 2 stalks fresh lemongrass (tough ends and outer layers removed, tender white parts finely chopped) — pro tip: use only the bottom 4 to 5 inches of the stalk for the best flavor
  • 4 cloves garlic (minced)
  • 1 shallot (minced) — my preference is shallot over onion for a milder, sweeter bite
  • 2 tbsp fish sauce — I recommend a quality Vietnamese fish sauce brand for authentic depth
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp sesame oil
  • 1 tsp black pepper
  • 1/2 tsp red pepper flakes — in my experience, this amount gives a gentle kick without overpowering the lemongrass
  • 2 tbsp vegetable oil (for searing)
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Step-by-Step Instructions

I recommend marinating the chicken for at least 30 minutes, but overnight is where this Vietnamese lemongrass chicken really shines. The longer the chicken sits in that fragrant marinade, the deeper and more complex the flavor becomes.

Step 1: Preheat the oven to 400 degrees F (200 degrees C).

Step 2: Trim the tough outer layers and dried ends from the lemongrass stalks. Use only the pale, tender bottom 4 to 5 inches. Finely chop those sections until they are almost minced — the finer the chop, the better the flavor distributes through the marinade.

Step 3: Mince the garlic and shallot finely. In a large bowl, combine the chopped lemongrass, minced garlic, minced shallot, fish sauce, soy sauce, honey, sesame oil, black pepper, and red pepper flakes. Stir until the honey is fully mixed in.

Step 4: Cut the chicken thighs into bite-sized pieces and add them to the marinade. Toss well until every piece is fully coated. Cover the bowl tightly and refrigerate for at least 30 minutes, or up to overnight for maximum flavor.

Step 5: Heat vegetable oil in a large oven-safe skillet or regular skillet over medium-high heat until shimmering. Add the marinated chicken in a single layer, working in batches if needed. Do not crowd the pan or the chicken will steam rather than sear. Cook for 2 to 3 minutes per side until deep golden brown.

Step 6: Transfer the seared chicken to a baking dish if your skillet is not oven-safe. Bake for 20 to 25 minutes until the chicken is cooked through and reaches an internal temperature of 165 degrees F.

Step 7: Let rest for 5 minutes before serving. Serve hot over steamed jasmine rice and garnish with sliced green onions and fresh cilantro.

What to Serve with Vietnamese Lemongrass Chicken

This bright, savory chicken pairs best with sides that soak up the sauce or add freshness and crunch to the plate.

Steamed Jasmine Rice: The classic and most natural pairing. Fluffy jasmine rice absorbs the savory, lemongrass-scented cooking juices beautifully. For a full rice-based chicken dinner idea, this Chicken Thighs and Rice is a great companion recipe to keep in your rotation.

Honey Lime Chicken Avocado Rice Stack: If you want to build a full Asian-inspired rice bowl spread, this Honey Lime Chicken Avocado Rice Stack uses similar bright citrus notes and makes a stunning pairing for a dinner party or meal prep spread.

Healthy Chicken and Broccoli Stir Fry: A light stir-fried vegetable side balances the richness of the marinated chicken perfectly. This Healthy Chicken and Broccoli Stir Fry adds a fresh, nutritious element alongside the lemongrass chicken.

Shredded Cabbage Salad: A simple salad of shredded cabbage, carrots, and cucumber tossed with a lime vinaigrette cuts right through the savory marinade and adds a satisfying crunch to every bite.

Coconut Lime Chicken and Rice: For a full Southeast Asian themed dinner, serve this alongside a portion of this Coconut Lime Chicken and Rice for a complete and aromatic meal.

Sticky Chicken Bowls: Build a bowl-style dinner using the lemongrass chicken over rice with pickled vegetables and a drizzle of sauce. This Sticky Chicken Bowls recipe gives you great inspiration for building out that bowl format.

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Leftovers and Storage Tips

Store leftover Vietnamese lemongrass chicken in an airtight container in the refrigerator for up to 3 to 4 days. Let the chicken cool to room temperature before sealing to avoid excess condensation inside the container.

To reheat, warm in a skillet over low to medium heat, stirring occasionally. Add a small splash of water or chicken broth to keep the chicken moist and help revive the sauce. I recommend the stovetop method over the microwave for better texture and more even heating.

This chicken also freezes well. Place cooled portions in a freezer-safe bag, press out as much air as possible, and freeze for up to 2 to 3 months. Thaw overnight in the refrigerator before reheating. Pro tip: leftover lemongrass chicken is fantastic stuffed into a warm baguette with pickled carrots, cucumber, and sriracha mayo for a quick banh mi style sandwich the next day.

Frequently Asked Questions

Can I use chicken breasts instead of chicken thighs?

Yes, but I recommend keeping the pieces slightly larger and watching the oven time closely. Chicken breasts cook faster and can dry out quickly, so start checking the internal temperature at 18 minutes. Bone-in thighs work great too — just add 5 to 8 minutes to the baking time.

Can I cook this entirely on the stovetop without the oven?

Yes. After searing the chicken in batches, return all pieces to the skillet, reduce heat to medium-low, cover, and cook for an additional 8 to 10 minutes until the chicken reaches 165 degrees F. The texture will be slightly less caramelized on the outside but still very flavorful.

What can I substitute for fish sauce?

If you do not have fish sauce or prefer to avoid it, substitute with an equal amount of soy sauce plus a small splash of lime juice. The flavor will be slightly less complex but still very good. Coconut aminos is another option for a lighter, less salty result.

Conclusion

Vietnamese lemongrass chicken is a flavorful, satisfying dinner that comes together with simple ingredients and a quick marinade. The combination of citrusy lemongrass, savory fish sauce, and golden seared chicken is hard to beat on a weeknight. Make it once and you will want it on repeat. Give it a try this week and enjoy every fragrant, delicious bite.

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Vietnamese Lemongrass Chicken

Boneless chicken thighs marinated in fresh lemongrass, garlic, fish sauce, soy sauce, and honey, then seared golden and oven-finished for juicy, caramelized, boldly flavored results.
Prep Time 20 minutes
Cook Time 25 minutes
Marinate Time (minimum) 30 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Asian, Vietnamese
Calories: 350

Ingredients
  

  • 2 lbs boneless skinless chicken thighs cut into bite-sized pieces
  • 2 stalks fresh lemongrass tough ends and outer layers removed, tender white parts finely chopped
  • 4 garlic cloves minced
  • 1 shallot minced
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp sesame oil
  • 1 tsp black pepper
  • 0.5 tsp red pepper flakes
  • 2 tbsp vegetable oil for searing

Equipment

  • Large mixing bowl
  • Large skillet or oven-safe skillet
  • Baking dish
  • Instant read meat thermometer
  • Cutting board and knife

Method
 

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Trim the tough outer layers and dried ends from the lemongrass stalks. Use only the pale, tender bottom 4 to 5 inches. Finely chop until almost minced.
  3. Mince the garlic and shallot. In a large bowl, combine chopped lemongrass, garlic, shallot, fish sauce, soy sauce, honey, sesame oil, black pepper, and red pepper flakes. Stir until fully combined.
  4. Cut chicken thighs into bite-sized pieces and add to the marinade. Toss well to coat. Cover and refrigerate for at least 30 minutes or up to overnight.
  5. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer in batches. Sear for 2 to 3 minutes per side until deep golden brown. Do not crowd the pan.
  6. Transfer seared chicken to a baking dish. Bake for 20 to 25 minutes until internal temperature reaches 165 degrees F.
  7. Rest for 5 minutes. Serve hot over steamed jasmine rice, garnished with sliced green onions and fresh cilantro.

Notes

Marinate overnight for the deepest flavor. Use only the tender bottom 4 to 5 inches of fresh lemongrass for best results. Substitute fish sauce with soy sauce plus a splash of lime juice if needed. Leftovers are excellent in a banh mi sandwich.

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