Description
A quick and flavorful dish that embodies the essence of Vietnamese street food, featuring juicy grilled chicken marinated with lemongrass, garlic, and fish sauce.
Ingredients
For the Marinade
- 2 stalks Lemongrass, finely minced (Fresh is best, frozen works too)
- 3 cloves Garlic, minced
- 1 small Shallot, minced (Or a little onion in a pinch)
- 2 tablespoons Fish sauce
- 1 tablespoon Soy sauce (Just a splash for extra depth)
- 2 tablespoons Brown sugar or palm sugar
- 2 tablespoons Neutral oil (Like avocado or vegetable oil)
- 1 teaspoon Black pepper
- 1 teaspoon Chili paste or sliced Thai chili (Optional for heat)
For Serving
- Steamed jasmine rice (Extra sauce drizzled over)
- Rice noodles (With cucumbers and herbs)
- Lettuce wraps (With mint, basil, and nước chấm)
- Sliced cucumber (With a pinch of salt)
- Fresh herbs (Like cilantro, mint, and Thai basil)
Instructions
Preparation
- In a bowl, mix lemongrass, garlic, shallot, fish sauce, soy sauce, sugar, oil, and black pepper. Stir until the sugar mostly dissolves.
- Taste carefully; it should taste a little too strong on its own.
- Toss in the chicken and coat everything really well. Use a big bowl or a zip-top bag to ensure all pieces are covered.
- Marinate for a minimum of 30 minutes, ideally for 4 to 12 hours in the fridge.
Cooking
- Preheat the grill or grill pan to medium-high.
- Oil the grates lightly to prevent sticking.
- Grill chicken thighs for 5 to 7 minutes per side, depending on thickness.
- The chicken is done when it is cooked through, and the juices run clear (aim for 165°F with a thermometer).
- Let it rest for 5 minutes before slicing.
Notes
The flavor stays strong with leftovers and can be turned into rice bowls. Avoid over-marinating beyond 24 hours as the flavor can become harsh.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course
- Cuisine: Vietnamese