Vietnamese Lemongrass Chicken with Nuoc Cham

Name: Grilled Lemongrass Chicken with Vietnamese Nuoc Cham
Prep time: 15 min
Cook time: 10 min
Ingredients: 4 cloves garlic; ½ tsp black peppercorns; 1 stalk lemongrass (bottom half only, finely chopped); 2 Tbsp neutral oil; 1 Tbsp fish sauce; 1 Tbsp soy sauce; 1 Tbsp sugar; 2 Tbsp water; 1 lb chicken thighs (boneless, skinless); Jasmine rice or rice vermicelli (for serving); 1 small garlic clove; 1 Thai chili (or to taste); 1 ½ Tbsp sugar; 1/4 cup water; 2 Tbsp lime juice; 1 ½ Tbsp fish sauce

Jump to Recipe

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!

I like to make more than I need because it's such a versatile "all-purpose" protein you can incorporate into other dish. Try putting it into a banh mi sandwich, using it to top a salad, or adding it to a veggie stir fry. The nước chấm dipping sauce is a classic pairing, and it also couldn't be easier!

A plate of grilled lemongrass chicken on rice with a side of nuac cham dipping sauce and salad greens.

Want to save this recipe?

We can email this post to you, so you can come back to it later!

What is Lemongrass Chicken?

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.

After consulting my Instagram community, a couple of similar dishes exist in Vietnam called gà nướng sả or gà xào sả ớt, though the version I'm showing here is what is ubiquitous in Vietnamese restaurants in Canada, and apparently Australia.

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.

Ingredients You'll Need

Here are all the ingredients you'll need, first for the lemongrass chicken, and then for the nước chấm dipping sauce.

ingredients for lemongrass chicken — For lemongrass chicken, top to bottom, left to right: Lemongrass, black peppercorns, oil, garlic, soy sauce, fish sauce, sugar, water, boneless skinless chicken thighs.

ingredients for nuac cham dipping sauce — For nuac cham dipping sauce, top to bottom, left to right: Lime, Thai chili, water, fish sauce, garlic, shredded carrot, sugar.

Step-By-Step:

Here's a bird's eye view of the process, but be sure to check out the full video tutorial in the recipe card below to ensure success!

Process shots for how to make lemongrass chicken, steps 1-4 — 1. Pound garlic, black pepper and lemongrass into a paste. 2. Add all seasonings, water and oil. 3. Add marinade to the chicken and mix. 4. Marinade for at least 2 hours and up to 1 day.

Process shots for how to make lemongrass chicken, steps 5-8 — 5. Grill chicken until fully cooked; internal temp 175°F minimum. You can also broil them; see FAQ for more info. 6. Nice grill marks 🙂 7. Make dipping sauce by grinding garlic, chili and sugar into a paste. 8. Add all seasonings and water and mix.

Process shots for how to make lemongrass chicken, steps 9-10 — 9. Add shredded carrots if you wish. 10. Serve chicken with rice or rice vermicelli, and be generous with the sauce!

Pro Tip: For better chicken thighs, overcook them a little

Seriously! Many of us faithfully cook chicken to an internal temperature of 165°F because we know overcooked chicken is bad news. But that's only true for chicken breast. For dark meat, with more connective tissue, at 165°F the texture is fine but still a little bit chewy. Once you cook it to a minimum of 175°F, and up to 195°F, all that connective tissue dissolves, making it tender and juicy. Read this article by America's Test Kitchen for more on this.

Frequently Asked Questions

How can I make this recipe without a grill?

Broiling in the oven also works very well for this recipe. To do this, preheat the broiler on high for 5 minutes and set the rack to the top position, or about 3-4 inches away from the element. Line a baking sheet with foil (not parchment!) and place the chicken on the baking sheet, pretty side up.

Broil the chicken for 7-10 minutes, or until you have nice browning with little charred bits on the chicken. By the time this happens the chicken should be fully cooked. Don't flip the chicken because if you do, the chicken will not have enough time to get any browning—it's better to get a good char on one side than none on either side!

I don't have a grill or a broiler, can I cook this stovetop?

Yes! This marinated chicken is very versatile. If doing it stove top you can cut each chicken thigh down into 2 pieces so they fit better in the pan. Heat a large skillet with some oil and sear the chicken over high heat until browned, 2-3 minutes. Flip and sear the other side until done; lower the heat if the chicken is browning too quickly.

You can also cut them into stir-fry-sized pieces and stir fry it!

Can I use another protein besides chicken?

Absolutely! Pork would be my second go-to for this recipe, and a pork version is also available at some Vietnamese restaurants here. You can use pork tenderloin or pork chops for something lean, or use a pork shoulder steak or pork jowl for something fattier (my preference). Be sure to slice the pork into thin steaks to allow the flavour to penetrate, and do not overcook the pork or it will be dry, especially if you're using a lean cut.

For beef, I think the marinade is a little too mild and may not stand up well to the stronger flavour of beef. If you're looking for a marinated grilled beef, try my all-time favourite steak marinade, and you can add a bunch of lemongrass to it as well!

Can I make the marinade and dipping sauce without a mortar and pestle?

Yes, though for the marinade pounding is ideal as it helps bruise and release more flavour from the lemongrass. But you can also process all the marinade ingredients in a small food processor, though you'll need to grind the black pepper separately. You can mince everything by hand, but you'll want to smash and bruise the lemongrass before chopping to help release the aroma.

For the dipping sauce, you can finely mince the chilies and either press or grate the garlic with a zester. Then just stir everything else in! You can also use the Huy Fong brand sambal oelek (chili garlic paste) in place of the Thai chili.

Like this recipe? You'd also love these!

Before you start, be sure to watch the video tutorial to ensure success! I always include little tips and tricks not mentioned in the blog post. The video is in the recipe card below, but you can also watch it on YouTube!