Vietnamese style lemongrass chicken is a favourite, especially when grilled to perfection! The chicken is marinated in a simple and yet tasty mixture highlighting lemongrass along with turmeric, cumin, coriander, garlic, ginger, onion, lime, chilies, coconut sugar and fish sauce. You can use any kind of chicken and I like to go with boneless skinless chicken breast, or better yet, thighs, which are juicier and have more flavour. You can cook the chicken in large pieces, like whole breasts or thighs, or you can cut it up into bite sized pieces and skewer it up on a stick before cooking. Once the chicken has marinated you can grill it, broil, it, or pan fry it and I prefer the charred smokiness that grilling it adds! Lemongrass chicken is great all by itself and you can use it in sandwiches, salads, etc.
Lemongrass Grilled Chicken
A quick, easy and tasty Vietnamese style lemongrass marinated chicken, grilled to perfection.
ingredients
- 2 teaspoons coriander seeds, toasted and ground
- 2 teaspoons cumin seeds, toasted and ground
- 1/4 teaspoon turmeric, ground
- 3 stalks lemongrass, peeled minced
- 1 shallot, finely diced
- 1 tablespoon garlic, grated
- 1 tablespoon galangal (or ginger), grated
- 1 birds eye chili, thinly sliced (or chili sauce)
- 1 lime, zest and juice
- 2 tablespoons fish sauce
- 2 tablespoons palm sugar (or brown sugar)
- 1 tablespoon oil
- 1 pound boneless and skinless chicken breast or thighs
directions
- Mix the coriander, cumin, turmeric, lemongrass, shallot, garlic, galangal, chili, lime, fish sauce sugar and oil and marinate the chicken in the fridge for 30 minutes to over night.
- Grill the chicken over medium-high heat until cooked, about 3-8 minutes per side before setting aside to cool for a few minutes to rest.
Option: Cut the chicken into bite sized pieces and place it on skewers.
Option: Roast the marinated chicken in the oven at 425F until cooked, about 20 minutes, instead of grilling!
Option: Pan fry the chicken in oil over medium-high heat until golden brown and cooked through, about 3-8 minutes per side.
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Hi Kevin,
LOVE your recipes. I have to drive across the city for an Asian market with fresh lemongrass, could I use lemongrass paste in it’s place? If so how much would you recommend? Thanks & stay safe!
I’m glad that you have been enjoying my recipes! You can use 1 1/2 tablespoons of lemongrass paste instead of the 3 stalks lemongrass. You could also use the zest of 1 1/2 lemons if you cannot find lemongrass stalks or paste. Enjoy!
Kevin, this “Lemongrass Grilled Chicken”. may be your all-time most beautiful
photography. I am just amazed! It looks real enough to reach out and touch!!!
SO interesting to see in one person such high level talent for BOTH research and
visual art. Is any of this inherited? Janet K
I haven’t cooked the chicken yet, this marinade is GREAT! I love the crazy amount of flavor! I need to find a southwest/mexican one on your site next. Thank you!