%3Amax_bytes(150000)%3Astrip_icc()%2F6827213-vietnamese-grilled-lemongrass-chicken-AllrecipesPhoto-1x1-1-36e69cd06cd646e3b380675e7f0c5a43.jpg&w=3840&q=75)
Vietnamese Grilled Lemongrass Chicken
Prep
10 mins
Cook
10 mins
Servings
4
Difficulty
Easy
Ingredients
- 22 tablespoons canola oil
- 22 tablespoons finely chopped lemongrass
- 11 tablespoon lemon juice
- 22 teaspoons soy sauce
- 22 teaspoons light brown sugar
- 22 teaspoons minced garlic
- 11 teaspoon fish sauce
- 11 ½ pounds chicken thighs, or more to taste, pounded to an even thickness
Instructions
- 1
Mix together canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce in a glass bowl until sugar is dissolved; add chicken and turn to coat in marinade.
- 2
Marinate chicken in the refrigerator for 20 minutes to 1 hour.
- 3
Preheat grill for medium heat and lightly oil the grate.
- 4
Remove chicken thighs from marinade; shake to remove excess. Discard remaining marinade.
- 5
Cook chicken on the preheated grill until no longer pink in the center and juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Grilled Lentils with Fennel
Charred green lentils paired with caramelized fennel bulbs, finished with a bright lemon-herb dressing. A sophisticated vegetable-forward dish that's nutty, aromatic, and utterly satisfying.
Grilled Lentils with Leek
Charred green lentils paired with caramelized grilled leeks, finished with a bright lemon-tahini dressing and crispy garlic chips for a satisfying and elegant vegetable-forward dish.
Grilled Lentils with Artichoke
Smoky grilled lentil patties topped with charred artichoke hearts, fresh herbs, and a bright lemon-garlic drizzle. A satisfying plant-based main course with incredible depth of flavor.
Reviews
Sign in to write a review.