Say hello to your new favorite weeknight chicken dinner. This easy lemongrass chicken is fast, flavorful, and family-friendly, with a bright lemon lime kick and a savory marinade that makes it taste way fancier than the effort involved. It’s perfect for busy nights when you want something healthy, spicy, and fresh without ordering takeout.
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A Quick Fact About Lemongrass Chicken
This version leans more Vietnamese-inspired than Thai. Vietnamese lemongrass chicken usually focuses on citrusy, savory flavors with fish sauce and garlic, while Thai versions often use more sugar, chilies, and herbs like Thai basil.
This recipe is not a fully authentic street-style dish, but it keeps the spirit of Vietnamese lemongrass chicken while staying simple and weeknight-friendly.
Ingredients
- Chicken thighs or breasts – Chicken thighs are my top choice here because they stay juicy and handle high heat well, especially for stir fry or grilling. Chicken breasts work too if that’s what you have.
- Lemongrass – This is the star. Fresh lemongrass gives that citrusy, slightly floral flavor you just can’t get from anything else. Use the tender inner part and chop it very fine.
- Soy sauce and fish sauce – This combo creates a deep, savory sauce. Low-sodium soy sauce keeps things balanced and lighter, especially if you’re aiming for a healthier or paleo-style meal.
- Honey and lime juice – Honey adds just enough sweetness to balance the salt, while fresh lime brings that lemon lime brightness that makes this chicken pop.
- Garlic – Fresh garlic is a must. It ties the marinade together and adds warmth once it hits the pan.
- Cooking oil – Just a little helps the chicken sear properly, whether you’re making this as a stir fry or adapting it for grilling. I like avocado oil or olive oil for sauteing.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Vietnamese Lemongrass Chicken
- Prep the chicken: Cut the chicken into small, bite-sized pieces or thin strips, about ¾ inch (2 cm), so it cooks quickly and evenly.
- Make the marinade: In a large bowl, whisk together the soy sauce, fish sauce, finely chopped lemongrass, garlic, honey, and fresh lime juice until well combined.
- Marinate: Add the chicken to the bowl and toss until every piece is coated. Cover and refrigerate for at least 30 minutes, or overnight for deeper flavor.
- Cook the chicken: Heat a large skillet over medium heat and add the cooking oil. Spread the marinated chicken in a single layer and let it sear undisturbed for about 2 minutes to build color.
- Finish cooking: Stir and continue cooking for another 5 to 7 minutes, until the chicken is golden and cooked through.
- Serve: Serve hot with rice, over vermicelli noodles, or tucked into wraps with fresh herbs and vegetables.
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Take the extra minute to finely chop the lemongrass. It’s the difference between fragrant, flavorful chicken.
Alternative Method: Grilling
- Marinate the chicken: After mixing the marinade, add the chicken and toss until well coated. Cover and refrigerate for at least 30 minutes (up to 8 hours for more flavor).
- Preheat the grill: Preheat a gas or charcoal grill to medium-high heat (about 400–425°F). Lightly oil the grates to prevent sticking.
- Prepare the chicken: Remove the chicken from the marinade and let any excess drip off. Discard leftover marinade.
- Grill the chicken: Place the chicken pieces directly on the grill grates. Grill for 4–5 minutes per side, turning once, until nicely charred and cooked through.
- Check doneness: The chicken is ready when the internal temperature reaches 165°F and the edges are lightly caramelized.
- Rest and serve: Remove from the grill and let rest for 2–3 minutes. Finish with a squeeze of fresh lime before serving.
Tips
- Chicken thighs are the safest choice, especially for beginners. They stay juicy even if the pan gets a little too hot. Chicken breasts work too, just watch them closely so they don’t dry out.
- Lemongrass needs to be chopped very finely. Use only the tender inner part. Big pieces stay tough and won’t soften while cooking.
- Always let the pan heat up before adding the chicken. A hot pan helps the chicken sear and keeps it from releasing too much liquid.
- Spread the chicken in a single layer. If the pan looks crowded, cook in batches. This makes a big difference in color and flavor.
- A squeeze of fresh lime right before serving brightens the sauce and balances the salty, savory flavors perfectly.
Serving Suggestions
Lemongrass chicken works well as a main dish and pairs best with light, fresh sides that balance its savory, citrusy flavor.
- Extra chili sauce or sliced fresh chili – For anyone who likes a little extra heat.
- Steamed jasmine rice or coconut rice – Perfect for soaking up all that flavorful sauce.
- Rice vermicelli noodles – Great for a Vietnamese-style bowl with herbs and a squeeze of lime.
- Fresh cucumber and carrot salad
- Butter lettuce or lettuce wraps – A lighter, low-carb option for wrapping the chicken.
Freezing And Storing Instructions
- To Store. Store leftovers in an airtight container in the fridge for up to 3 days.
- To Reheat. Reheat gently in a skillet with a splash of water, or microwave in short bursts to keep it juicy.
- To Freeze. Freeze cooked chicken for up to 2 months. Thaw overnight in the fridge before reheating.
- To Make Ahead. Marinate the chicken up to 24 hours ahead and cook fresh when ready to serve.
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Recipe Card
Vietnamese-Style Lemongrass Chicken
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INGREDIENTS
- 1.1 pounds boneless, skinless chicken thighs or breasts
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons finely chopped fresh lemongrass
- 2 garlic cloves, grated or finely minced
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- 1 tablespoon cooking oil
INSTRUCTIONS
- Cut the chicken into bite-sized pieces or small strips, about ¾ inch (2 cm), so it cooks quickly and evenly.1.1 pounds boneless
- In a large bowl, whisk together the soy sauce, fish sauce, finely chopped lemongrass, garlic, honey, and lime juice until combined.2 tablespoons soy sauce, 1 tablespoon fish sauce, 2 tablespoons finely chopped fresh lemongrass, 2 garlic cloves, 1 tablespoon honey, 1 tablespoon fresh lime juice
- Add the chicken and toss until well coated. Cover and refrigerate for at least 30 minutes, or overnight for the best flavor.
- Heat a large skillet over medium heat and add the cooking oil. Arrange the marinated chicken in a single layer and let it sear undisturbed for about 2 minutes to build color.1 tablespoon cooking oil
- Stir occasionally and cook for a total of 7 to 9 minutes, until the chicken is golden and cooked through.
- Serve hot with rice, over vermicelli noodles, or in wraps with fresh herbs and vegetables.
NOTES
Grilling Instructions
-
Marinate the chicken
After mixing the marinade, add the chicken and toss until well coated. Cover and refrigerate for at least 30 minutes (up to 8 hours for more flavor). -
Preheat the grill
Preheat a gas or charcoal grill to medium-high heat (about 400–425°F). Lightly oil the grates to prevent sticking. -
Prepare the chicken
Remove the chicken from the marinade and let any excess drip off. Discard leftover marinade. -
Grill the chicken
Place the chicken pieces directly on the grill grates. Grill for 4–5 minutes per side, turning once, until nicely charred and cooked through. -
Check doneness
The chicken is ready when the internal temperature reaches 165°F and the edges are lightly caramelized. -
Rest and serve
Remove from the grill and let rest for 2–3 minutes. Finish with a squeeze of fresh lime before serving.
Grilling Tips
- Use skewers if the pieces are small to prevent them from falling through the grates.
- Don’t overcrowd the grill—this helps the chicken char instead of steaming.
- Watch closely toward the end; the honey can caramelize quickly over high heat.
- If flare-ups happen, move the chicken to indirect heat to finish cooking.
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If chicken dinners are on repeat at your house, this quick Thai Basil Chicken recipe is a must-try.
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
FAQs
Fresh lemongrass is best, but lemongrass paste works in a pinch. Use about 1 tablespoon and mix it well into the marinade.
YES. You can marinate the chicken up to 24 hours ahead and cook it when you’re ready to eat.
YES. Chicken breast works well, just be careful not to overcook it since it dries out faster than thighs.
Absolutely. Thread the marinated chicken onto skewers and grill until cooked through and lightly charred.
NO, it’s mild as written. You can add chili or chili sauce if you want heat, or keep it kid-friendly as is.
It’s Vietnamese-inspired. Thai versions usually include more sugar, chilies, and herbs like Thai basil.
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