If you’ve ever ordered lemongrass chicken at a Vietnamese restaurant and thought, “I wish I could make this at home,” this recipe is for you.

It’s one of those meals that’s deceptively simple but packed with flavor, and it’s been a favorite at our place for years. I make extra every time because it’s so versatile—you can serve it with rice, toss it in salads, tuck it into sandwiches, or just eat it straight off the plate.

And don’t skip the Nuoc Cham dipping sauce—it’s the finishing touch that pulls everything together with that unmistakable tangy-sweet-spicy kick.

What Makes Lemongrass Chicken So Good

This dish is all about the marinade. Boneless chicken thighs soak up a punchy, fragrant mix full of lemongrass, garlic, fish sauce, and a bit of sugar to balance it out.

Grilling brings out smoky char and caramelizes those flavors beautifully. It’s the kind of meal that makes your neighbors jealous if you’re cooking outdoors.

I love making this for weeknight dinners, but it’s also great for meal prep. It keeps well in the fridge all week. When I’m busy, I’ll cook a big batch and use it in wraps, rice bowls, or even cold on top of salads.

It’s one of those reliable recipes I know I can turn to when I want something that feels special without being fussy.

What You’ll Need

For the Chicken Marinade:

• Lemongrass: This is the star. I use fresh stalks when I can get them, pounding the tender part to release all that citrusy aroma. Frozen works in a pinch, too.
• Garlic: Don’t be shy here. Fresh garlic gives the marinade real backbone.
• Black Pepper: I like to crush whole peppercorns for a more vibrant flavor, but pre-ground is fine.
• Soy Sauce & Fish Sauce: These bring the salty, savory depth that makes Southeast Asian cooking sing. Fish sauce might smell strong, but it mellows into something rich and delicious after cooking.
• Sugar: Balances the salt and acidity. I often use brown sugar if I have it for a subtle molasses note.
• Oil & Water: Helps the marinade coat the chicken evenly.
• Boneless Skinless Chicken Thighs: These stay juicy on the grill and soak up all that marinade. I’ve tried breasts, but they just don’t have the same tenderness.

For the Nuoc Cham Dipping Sauce:

• Lime: Fresh is best for that bright acidity.
• Thai Chili: Adds heat. I adjust this depending on who I’m feeding—my family likes it on the spicy side.
• Garlic: Again, key for that savory depth.
• Sugar: Sweetens the sauce just enough.
• Fish Sauce: Brings that classic umami punch.
• Shredded Carrot: Not traditional everywhere, but I love it for color and a bit of crunch.
• Water: Balances it all out.

How I Make It in My Kitchen

This isn’t complicated cooking—it’s just about giving things time to soak in flavor. Here’s how I usually do it:

Step 1: Make the Marinade
I start by pounding lemongrass, garlic, and pepper into a rough paste. Don’t worry about making it perfectly smooth—the texture is part of the charm. Then I stir in the fish sauce, soy sauce, sugar, oil, and water.

Step 2: Marinate the Chicken
I toss the chicken thighs in the marinade and let them sit for at least a couple of hours. Honestly, overnight is best. The smell when you open the bowl the next day is incredible—herby, garlicky, savory perfection.

Step 3: Grill (or Broil or Pan-Sear)
If the weather’s nice, I fire up the grill. You want high heat to get those beautiful char marks and caramelization. Don’t be afraid to cook the thighs past 165°F. Chicken thighs are forgiving—they get more tender as they reach 175–195°F.

No grill? No problem. I’ve broiled them in the oven and even cooked them on the stovetop in a grill pan or cast iron skillet. The goal is that flavorful sear.

Step 4: Make the Nuoc Cham Sauce
While the chicken’s cooking, I grind garlic, chili, and sugar into a paste. Then I stir in fish sauce, lime juice, and water. I’ll often taste and adjust lime or sugar until it’s just right—sweet, sour, salty, with as much heat as I’m in the mood for.

Step 5: Serve
I usually slice the chicken and serve it over rice or rice vermicelli with fresh herbs, shredded lettuce or cabbage, and plenty of Nuoc Cham on the side. A sprinkle of roasted peanuts is a nice touch, too.

Some Practical Tips From My Kitchen

Marinate Ahead
This is a perfect make-ahead dish. I often mix the marinade and chicken in the morning before work, then grill it at dinner.

Don’t Rush the Char
You want a bit of caramelization for maximum flavor. Give it time on the grill or pan.

Adjust the Sauce to Your Taste
Nuoc Cham is super forgiving. Like it spicier? Add more chili. Need it sweeter? Add sugar. I tweak it almost every time.

Meal Prep Friendly
Leftovers are gold. I’ll slice the chicken and store it separately from the sauce. It’s great cold in salads or reheated in the microwave.

How I Like to Serve It

This is the kind of dish that feels at home on a busy weeknight or a relaxed weekend dinner with friends.

• Piled over jasmine rice with quick-pickled veggies.
• Stuffed into a crusty baguette with pickled carrots, cucumber, and herbs for a banh mi-style sandwich.
• Over cold rice noodles with crisp lettuce, mint, and basil for a fresh noodle bowl.
• Even sliced into wraps or tossed with stir-fried veggies for lunch the next day.

It’s one of those flexible recipes that never gets old because you can use it so many ways.

Storage Notes

I store leftover chicken in an airtight container in the fridge for up to 4 days. It reheats well, but I actually like it cold in noodle bowls or salads.

The Nuoc Cham sauce keeps even longer in a jar in the fridge—usually a week or more. I use it as a dipping sauce for spring rolls or even drizzle it over grilled vegetables.

Frequently Asked Questions

Can I make this without a grill?
Yes! A broiler or stovetop grill pan works great. I’ve even cooked it in a cast iron skillet on the stove.

What if I don’t have a mortar and pestle?
You can finely mince the lemongrass and garlic with a knife. For the Nuoc Cham, just stir everything together well—the flavors still shine.

Can I use a different protein?
Pork shoulder slices or thin-cut pork chops work wonderfully. Firm tofu also soaks up the marinade nicely for a vegetarian version.

This recipe has become a bit of a staple in our house. It’s easy enough for a weeknight but tasty enough to serve guests—and it always brings those bright, herby, bold Vietnamese flavors I love.

If you’ve never tried cooking with lemongrass before, this is the perfect place to start. It’ll make your kitchen smell amazing and your dinner unforgettable.

Try other Chicken recipes:

• Lemon Garlic Chicken
• Copycat KFC Chicken
• Chicken Katsu Sauce