Vietnamese Lemongrass Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 boneless, skinless chicken thighs (or breasts)
02 -
2 stalks lemongrass, finely chopped
03 -
4 cloves garlic, minced
04 -
1-inch piece ginger, grated
05 -
2 tablespoons fish sauce
06 -
2 tablespoons soy sauce
07 -
1 tablespoon honey or brown sugar
08 -
1 tablespoon vegetable oil (plus more for cooking)
09 -
1 tablespoon lime juice
10 -
1 teaspoon chili flakes (optional)
→ Garnish
11 -
Fresh cilantro
12 -
1 tablespoon toasted sesame seeds (optional)
13 -
Salt and pepper to taste
# Instructions:
01 -
Combine lemongrass, garlic, ginger, fish sauce, soy sauce, honey, lime juice, and chili flakes in a bowl.
02 -
Season chicken with salt and pepper. Place in bag or dish with marinade, ensuring good coating. Refrigerate 1 hour to overnight.
03 -
Grill or pan-fry chicken on medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F (75°C).
04 -
Let chicken rest few minutes before slicing.
05 -
Garnish with cilantro, sesame seeds, and lime wedges. Serve with rice or vegetables.
# Notes:
01 -
Can use chicken breasts instead of thighs
02 -
Can be grilled or pan-fried
03 -
Best when marinated overnight