Description
This Vietnamese Lemongrass Chicken recipe features a vibrant and citrusy lemongrass marinade that infuses the chicken with fresh, zesty flavors. Perfectly tender and juicy, the chicken can be grilled to create delicious kabobs, delivering a fragrant and savory dish that’s ideal for a flavorful meal any time of year.
Ingredients
Marinade
- 1/4 cup lime juice, plus extra lime wedges for serving
- 3 tablespoons fish sauce
- 2 tablespoons maple syrup (or brown sugar)
- 2 tablespoons avocado oil (or any neutral-flavored oil)
- 1 tablespoon low-sodium soy sauce
- 4 small garlic cloves
- 2 stalks lemongrass, tender white parts only, roughly chopped
- 1 medium shallot, peeled and halved (or half of a small red onion)
- Black pepper, to taste
Main
- 2 pounds boneless chicken breasts or thighs, cut into 1-inch pieces
Instructions
- Prepare the marinade: Combine the lime juice, fish sauce, maple syrup, avocado oil, soy sauce, black pepper, garlic, lemongrass, and shallot in a blender or food processor. Puree until the mixture is smooth and well combined.
- Marinate the chicken: Place the chicken pieces in a large bowl and pour the lemongrass marinade over them. Toss until all the chicken is evenly coated. Cover the bowl with plastic wrap and let it marinate for 30 minutes to absorb the flavors.
- Preheat the grill: Heat the grill to medium-high heat. If using wooden skewers, soak them in water for at least 15 minutes beforehand to prevent burning.
- Skewer the chicken: Thread the marinated chicken pieces evenly onto the skewers, ensuring they are well spaced for even cooking.
- Grill the chicken kabobs: Place the skewers on the preheated grill. Cook for 10-14 minutes, turning once halfway through grilling, until the chicken is golden brown on the outside and cooked through (no pink inside).
- Rest the chicken: Transfer the kabobs to a clean plate, loosely tent with aluminum foil, and let rest for 5-10 minutes to allow the juices to redistribute and keep the chicken juicy.
- Serve: Serve the chicken kabobs warm with an extra squeeze of fresh lime juice and optionally some thinly-sliced green onions. Store leftovers in a sealed container in the fridge for up to 3 days or freeze for up to 3 months.
Notes
- Wooden skewers should be soaked in water for 15 minutes before grilling to prevent burning.
- This recipe works well with boneless chicken breasts or thighs depending on your preference.
- The marinade can be adjusted for sweetness by substituting maple syrup with brown sugar.
- For a more intense flavor, marinate the chicken longer, up to 2 hours.
- Leftover grilled chicken can be used in salads, wraps, or rice bowls.
- To make the dish gluten-free, ensure the soy sauce is gluten-free.
