Vietnamese Grilled Lemongrass Chicken
Marinate this lemongrass-infused chicken before grilling it to perfection—resulting in a juicy and tender dish. Serve alongside rice paper, lettuce, cucumber, bean sprouts, mint, and ground peanuts for a flavorful ensemble.
Ingredients
- 2 tablespoons canola oil
- 2 tablespoons finely chopped lemongrass
- 1 tablespoon lemon juice
- 2 teaspoons soy sauce
- 2 teaspoons light brown sugar
- 2 teaspoons minced garlic
- 1 teaspoon fish sauce
- 1 ½ pounds chicken thighs, or more to taste, pounded to an even thickness
Instructions
- Mix together canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce in a glass bowl until sugar is dissolved; add chicken and turn to coat in marinade.
- Marinate chicken in the refrigerator for 20 minutes to 1 hour.
- Preheat grill for medium heat and lightly oil the grate.
- Remove chicken thighs from marinade; shake to remove excess. Discard remaining marinade.
- Cook chicken on the preheated grill until no longer pink in the center and juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition
Calories: 308kcalCarbohydrates: 4gProtein: 29gFat: 19gSaturated Fat: 4gCholesterol: 105mgSodium: 339mgPotassium: 303mgSugar: 2gVitamin C: 2mgCalcium: 21mgIron: 2mg
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