Roasted lemongrass chicken thighs are one of my all-time favorite easy one-pan chicken dishes. Another 10-ingredient wonder, this lemongrass chicken goes great with summer rolls, a crunchy salad, or just some steamed rice and veggies.
In the bowl of a food processor, add 3 tablespoons oil, the fish sauce, oyster sauce, crushed red pepper flakes, sugar, shallots, garlic cloves, lemongrass, and lime zest. Process until smooth. Add to a bowl, along with the chicken, and toss to coat the chicken in the marinade. Cover, transfer to the fridge, and marinate for 1-4 hours.
vietnamese lemongrass baked chicken recipe
*Grill pan or sauté method: If you would like to cook this lemongrass chicken recipe inside on the stovetop, you can cook the skewers in a grill pan over medium-high heat (drizzle a bit of oil on it first) for about 5-6 minutes per side, until the chicken is charred and cooked through. Or you can cook the chicken in a large sauté pan (without the skewers, also drizzling a bit of oil in the pan first) for about 7-10 minutes, stirring and flipping occasionally, until the chicken is cooked through.
Another reason for this honey lemongrass baked chicken recipe is that my picky eater son has recently started to eat chicken drumsticks, and he likes to eat the drumsticks like a carnivore, taking a big bite of the meaty part with a funny expression.
The next time you go shopping, buy some and introduce a new ingredient into your daily cooking repertoire, and try this amazing honey lemongrass baked chicken that is a wonderful dish for weeknight or weekend dinners. Enjoy!
You can use any cut of chicken for this recipe, but they will cook differently depending on thickness and if they included bones. For example, I used bone in chicken thighs which cook for 30-35 minutes in the oven. However, boneless chicken thighs will cook for 20-22 minutes. You can even use a whole chicken but that will require you to double or triple the amount of marinade and increase the cook time to 1 hour 25 minutes. For a more detailed guide on how to roast a whole chicken, check out my Vietnamese Roasted Chicken recipe.
Lemongrass chicken has strong flavors, so serve this dish with a bland dish. Traditionally, this dish is served with white rice or a version of white rice called broken rice with a little pickled vegetables and cha trung hap. I love broken rice! I highly recommend broken rice if you can find it. Other things you can serve it with are brown rice, red rice, quinoa, or even sweet potatoes. You can also make a version of this dish to put in a sandwich and make lemongrass chicken banh mi!
I was a little intimidated by the long list of ingredients because I have a picky daughter, but even she loves everything on your site that we have tried so far. This chicken is no exception! It comes out so juicy and flavorful. My family loves it so much that I planted lemongrass in the garden this summer so we could prepare it more often! Thanks for the great recipes!
If you want to throw in some Asian flavor apart from the typical soy sauce-based Chinese cuisine, this Vietnamese-inspired pan-fried lemongrass chicken chop will guarantee to be a total crowd-pleaser. In addition, the almost universal appeal of the aroma of lemongrass will surely welcome by everyone in your family.
The marinade of lemongrass chicken recipe is suitable for any cuts of chicken. However, the chicken thigh is the most common cut of chicken used in this recipe because it is juicier and more tender than chicken breast meat.
Lemongrass is a ubiquitous ingredient and is equally popular in Thailand and Vietnam. It has a pleasant, complex, refreshing, almost citrusy smell that you can infuse into the chicken. We use it for many varieties of cuisine, and it is indispensable for making Malaysian curries. Most of us are familiar with how to deal with the lemongrass. Here is a step-by-step explanation of how to do it.
Lemongrass is the crucial ingredient of the lemongrass chicken recipe. It is widely available in South East Asia. If you live in other countries, you can get it in most Asian grocery stores. Sometimes they may not have the fresh lemongrass, and you have to settle with the frozen one. Some of the frozen lemongrasses have been washed with the leafy part removed.
You need to chop the lemongrass finely (important!) so that the chicken meat can absorb the flavor. If you are making a large amount, use the blender to process the lemongrass into a powdery form to encourage the release of flavor.
Marinating the chicken overnight is crucial for the success of the Vietnamese lemongrass chicken. It will not be the same if you marinate the chicken for only one hour compared to marinating it overnight. I learned this from my experience working in a restaurant, in which the lemongrass chicken chops always taste better the next day or on the following days after marinating. The exact process is happening here, as adequate time is necessary to let the flavor infuse into the inner part of the chicken meat.
To serve, cut the chicken thigh to three or four large pieces, place it on steamed rice as the topping of a bowl of noodles, and drizzle some scallion oil (please refer to the recipe) on it as a garnish.
Malaysian curry chicken is a quick and easy recipe that you can whip up within half an hour. Another favorite recipe prepared with lemongrass is beef rendang, the best-selling item in our restaurant for many years.
Hi KP Kwan, what a delicious recipe. I have made it twice this week using boneless chicken thighs and both times my family just loved it. The video was well explained and easy to follow.I noticed that you said in the video that you used the green part of the scallion for the marinade, but you showed the white part being used. The printed recipe matches the video. Is there a way to print the recipe without all of the advertisements and extra photos?I look forward to trying more of your recipes.Thank you so much.Susan
Skillet Vietnamese Lemongrass Chicken. Tender juicy chicken thighs marinated in a sweet and savoury lemongrass marinade with fish sauce. Aromatic, delicious and super easy to make! No grill or oven, just a skillet or non-stick pan! Fantastic for dinner, lunch, or leftovers.
Sweet, tangy, salty flavors of Vietnamese cooking come together in an exciting marinade for these easy baked chicken thighs. This perfect fusion of flavors makes weeknight dinners extraordinarily good.
Easy, delicious, and versatile; what else could you ask for in a chicken recipe? Lemongrass chicken is a staple menu item in Vietnamese restaurants in Canada, and one that my husband gets all the time - which is why I was inspired to recreate it. It is so quick to prepare, kid-friendly, can last you the whole week in the fridge (yay meal prep), and you can grill or broil it!
Boneless chicken thighs are marinated in a lemongrass-loaded, flavourful marinade and then grilled. It is usually served with rice or rice vermicelli plus the sweet-sour-slightly-spicy nước chấm sauce.
Vietnamese and Thai cuisine share almost all of our ingredients due to our geographical proximity, but they are treated very differently with different "philosophies of flavour." So this lemongrass chicken is one that tastes much like a milder version of Thai BBQ chicken, the only real giveaway is the dipping sauce which in Thailand would've been a much stronger, spicier jeaw dipping sauce.
I have a question about a section of this recipe. After the marinade is poured over the chicken, you have "2 Tbsp neutral oil, 1 Tbsp fish sauce, 1 Tbsp soy sauce, 1 Tbsp sugar, 2 Tbsp water, 1 lb chicken thighs" listed - with no follow up instructions. Was it a mistake to list them again?
This recipe was amazing and very difficult to screw up. I marinated the chicken overnight and made the sauce the next day. I only used 1tbs of sugar in the sauce though and thought it was great. (You can always add more, but you can't take away). I think next time I'd make the sauce the night before too while I have everything out, as it keeps fine. We had it with rice and also in salad wraps. It was delicious both ways, my wife was practically drinking the sauce! I highly recommend and will be making this regularly.
Process lemongrass, shallot, garlic, lime juice, fish sauce, brown sugar, and red pepper flakes in a food processor to a fine paste. Season chicken with salt and pepper and place in a resealable plastic bag. Add lemongrass mixture; chill at least 30 minutes.
Usually you throw away more than 50% of the lemongrass stalk to use only the bottom part. You can save the tops on the freezer if you want for the recipes above. But these are cheap, about four stalks for $1.00.
When that sweet aroma of lemongrass floods your kitchen, add the chicken to brown, then add the sauce and simmer on medium until fully cooked. You can adjust the spiciness level in this dish to your own taste.
Learn how to cook Instant Pot Lemongrass Chicken (Pressure Cooker Lemongrass Chicken)! Your family will enjoy these super flavorful Vietnamese lemongrass chicken thighs packed with complex sweet-savory-umami-lemony flavors & refreshing aroma. Tasty yet super easy chicken recipe for busy days!
Vietnamese Lemongrass Chicken meatballs Print Serves: 6 Prep Time: 10 minute(s) Cooking Time: 15 minute(s)Ingredients1 lb (450 gm) minced chicken breast
Minced lemongrass, 2 stalk (white tender parts only)
2 teaspoon grated ginger
1 tablespoon chili garlic paste
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon coconut sugar (or white/ brown sugar)
2 tablespoon chopped cilantro (2-3 sprigs)
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup whole grain bread crumbs (or almond flour to make it low carb)
The crucial ingredient for lemongrass chicken, obviously. You can use fresh lemongrass or minced lemongrass paste. Remember you will only be using the WHITE PART of the lemongrass stalk. Usually 1 lemongrass stalk (white part only) = about 1 tbsp of lemongrass paste. 2ff7e9595c
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