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Grilled Vietnamese Lemongrass Chicken

Grilled Vietnamese lemongrass chicken with an aromatic, caramelized marinade from fish sauce, brown sugar, and minced lemongrass. Juicy charred chicken thighs are grilled hot and finished with fresh herbs and lime for a classic Ga Nuong-style result.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating 4 hours
Total Time 4 hours 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Vietnamese
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Lemongrass chicken marinade and chicken
  • 2 lb chicken thighs, boneless
  • 3 lemongrass stalks, minced
  • 3 tbsp fish sauce
  • 2 tbsp brown sugar
  • 2 tbsp vegetable oil
  • 3 garlic cloves, minced
  • 1 shallot, minced
  • 1 tbsp soy sauce
  • 1 tsp black pepper
  • 0.5 fresh herbs For serving (such as cilantro, mint, or Thai basil).
  • 1 lime For serving (wedges).

Equipment

  • 1 grill

Method
 

Make the lemongrass marinade
  1. In a bowl, combine lemongrass, fish sauce, brown sugar, vegetable oil, garlic, shallot, soy sauce, and black pepper until well mixed (visual cue: sugar should look dissolved and marinade glossy).
  2. Marinate the chicken by covering it and refrigerating for 4-24 hours (visual cue: chicken darkens slightly as the marinade clings to the surface).
Grill the chicken
  1. Preheat the grill to medium-high heat (about 400-450°F / 200-230°C) until hot (visual cue: grill grates sizzle when touched with a drop of water).
  2. Grill chicken for 6-7 minutes per side, until charred and cooked through (visual cue: browned char marks and juices run clear when pierced).
  3. Let the chicken rest, then slice and serve with rice, fresh herbs, and lime wedges (visual cue: sliced chicken shows caramelized edges and the herbs look bright and fresh).

Notes

For best caramelized flavor, use boneless thighs and keep the chicken covered in the refrigerator so the marinade coats every surface; let any excess drip off before grilling to avoid heavy flare-ups. Store cooked chicken in the fridge up to 3-4 days; freeze up to 2 months. For a lower-sodium option, reduce soy sauce and fish sauce slightly or use low-sodium versions while keeping the same grilling times.