Grilled Vietnamese Lemongrass Chicken

Ingredients

• 4 chicken thighs, bone-in and skin-on (500g) 4 chicken thighs, bone-in and skin-on (500g)
• 2 stalks lemongrass, finely minced 2 stalks lemongrass, finely minced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon sugar 1 teaspoon sugar
• Freshly ground black pepper Freshly ground black pepper
• Lime wedges, for serving Lime wedges, for serving
• Fresh herbs (such as cilantro, mint, and Thai basil), for garnish Fresh herbs (such as cilantro, mint, and Thai basil), for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 4g)
• Carbohydrates: 7g (Sugar: 5g)
• Protein: 32g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the minced lemongrass, garlic, fish sauce, soy sauce, honey, vegetable oil, sugar, and black pepper.
2. 2.
   Place the chicken thighs in a shallow dish and pour the marinade over them. Ensure the chicken is evenly coated. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the chicken from the marinade, allowing any excess marinade to drip off.
5. 5.
   Grill the chicken thighs for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and charred.
6. 6.
   Remove the chicken from the grill and let it rest for a few minutes.
7. 7.
   Serve the grilled lemongrass chicken with steamed rice or vermicelli noodles, fresh herbs, lime wedges, and a side of dipping sauce.

Treat your ingredients with care...

• Lemongrass — To easily mince lemongrass, remove the tough outer layers and finely chop the tender inner part. Alternatively, you can use a food processor to achieve a finer texture.
• Fish sauce — Look for high-quality fish sauce made from anchovies or other small fish. It adds a unique umami flavor to the marinade. If you prefer a milder taste, you can reduce the amount of fish sauce used.

Tips & Tricks

• For a spicier kick, add a finely chopped chili pepper to the marinade.
• If you don't have a grill, you can also cook the chicken in a preheated oven at 400°F (200°C) for approximately 25-30 minutes or until cooked through.
• To achieve a more pronounced smoky flavor, you can add a handful of soaked wood chips to the grill while cooking the chicken.
• For a refreshing twist, squeeze fresh lime juice over the grilled chicken just before serving.
• Leftover grilled lemongrass chicken can be used in sandwiches, salads, or stir-fries for a burst of flavor.

Serving advice

Serve the grilled lemongrass chicken as the main dish, accompanied by steamed rice or vermicelli noodles. Garnish with fresh herbs and lime wedges for added freshness. Provide a side of dipping sauce for extra flavor.

Presentation advice

Arrange the grilled lemongrass chicken on a platter, showcasing its charred and crispy skin. Garnish with a generous amount of fresh herbs to add vibrant colors. Place lime wedges on the side for guests to squeeze over the chicken before enjoying.