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This Vietnamese Lemongrass Chicken recipe is made with the best citrusy lemongrass marinade, and can be grilled, baked or sautéed.

We’ve been on a significant Vietnamese food kick recently, attempting to dominate a portion of our number one dishes here at home (particularly since great Vietnamese is difficult to come by here in Barcelona). Furthermore, I need to say that our latest endeavor mayyy have far better than the café form that motivated it — lemongrass chicken! Or on the other hand, in case you’re not into chicken, this marinade could simply be utilized to make lemongrass hamburger, pork, shrimp, scallops, fish, cooked veggies and that’s only the tip of the iceberg.

Fundamentally, this marinade will make you need to lemongrass everything. ♡

New lemongrass, with its mark sensitive, tart, lemony, minty, somewhat gingery character, is the featuring fixing here and by one way or another changes a straightforward garlic-soy marinade into one that preferences spectacularly new and light. Furthermore, whenever it’s matched with daintily scorched succulent chicken — either barbecued, heated or sautéed — I’m advising you, this somewhat sweet, appetizing, citrusy combo is tremendously overwhelming.

Reward? I’ve saved us a lot of slashing with this formula and for simply blitzing the marinade fixings together in the blender, making this formula a bit faster and simpler to get ready. Furthermore, I can vouch that the lemongrass marinade formula additionally holds up well in the refrigerator for a couple of days in the event that you might want to prepare it ahead of time. (Or then again do what I do and make a twofold clump of the marinade, so you can have it again for supper later in the week!) Once you do concoct the lemongrass chicken itself, it tends to be presented including rice to rice noodles, salad, veggies and the sky is the limit from there. Furthermore, obviously, makes for fabulous extras itself.

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In case you’re new to working with lemongrass, relax — it’s a truly basic fixing to utilize and I will walk you through all that you need to know. So investigate a couple of stalks whenever you’re at the supermarket, and how about we make some lemongrass chicken together!

To make this lemongrass chicken recipe, simply…

  1. Make the marinade. I like to just toss all of the marinade ingredients into a blender or food processor and puree until smooth. But that said, if you would like to make the marinade by hand, you can finely dice the garlic/shallot/lemongrass by and then whisk all of the marinade ingredients together in a bowl until combined. Up to you!
  2. Marinate the chicken. Cut the chicken into bite-sized pieces, if you are cooking it on skewers as I have photographed here. Or if using whole breasts or thighs, use a meat mallet to pound the chicken to even thickness. Then toss the chicken with the marinade in a large bowl until evenly coated, and let the chicken rest for about 30 minutes.
  3. Cook. Once the chicken is all marinated and ready to go, grill, bake or sauté the chicken until cooked through. (See more detailed instructions below.) Let the chicken rest for 3-5 minutes afterwards, before serving.
  4. Serve. Then serve it nice and warm, garnished with green onions plus an extra squeeze or two of lime juice. Delicious!
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This Vietnamese Lemongrass Chicken recipe is made with the best citrusy lemongrass marinade, and can be grilled, baked or sautéed.

prep time: 45 MINS
cook time: 15 MINS
total time: 1 HOUR


  • 1/4 cup lime juice, plus extra lime wedges for serving
  • 3 tablespoons fish sauce
  • 2 tablespoons maple syrup (or brown sugar)
  • 2 tablespoons avocado oil (or any neutral-flavored oil)
  • 1 tablespoon low-sodium soy sauce
  • 4 small garlic cloves
  • 2 stalks lemongrass, tender white parts only, roughly chopped (see below)
  • 1 medium shallot, peeled and halved (or half of a small red onion)
  • 2 pounds boneless chicken breasts or thighs, cut into 1-inch pieces


  1. Combine the lime juice, fish sauce, maple syrup, oil, soy sauce, black pepper, garlic, lemongrass and shallot in a blender or food processor. Puree until smooth.
  2. Combine the chicken and marinade in a large bowl. Toss until the chicken is evenly coated. Cover the bowl and let the chicken marinate for 30 minutes.
  3. Preheat the grill to medium-high heat. (If using wooden skewers, soak them in water for 15 minutes before using.) Thread the chicken evenly onto the skewers.
  4. Once the grill is hot, place the chicken kabobs evenly on the grill. Cook for 10-14 minutes, turning once halfway through, until the chicken is golden brown and cooked through (no longer pink on the inside).
  5. Transfer the kabobs to a clean plate, and loosely tent with aluminum foil. Let the chicken rest for at least 5-10 minutes.
  6. Then serve warm while the chicken is hot and juicy, sprinkled with an extra squeeze of fresh lime juice (plus some thinly-sliced green onions) if desired. Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
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  1. Lemongrass: To properly cut lemongrass, first pull off the reedy outer few leaves until you reach the more tender leaves on the inside. Then roughly dice just the white parts of the lemongrass, usually the bottom (white) 1/3 or so of the stalk. (If you cannot find fresh lemongrass, you can substitute in 3 or so tablespoons of fresh lemongrass paste.)
  2. 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.
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