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Grilled Lemongrass Chicken with Vietnamese Dipping Sauce

A flavorful street food dish from Vietnam featuring juicy grilled chicken thighs marinated in a fragrant blend of lemongrass and spices, complemented by a tangy dipping sauce.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Southeast Asian, Vietnamese
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 4 cloves garlic, fresh, peeled, and chopped You can use more for strong flavor.
  • 1/2 teaspoon black peppercorns, freshly ground For the best taste.
  • 1 stalk lemongrass, finely chopped Use only the bottom half.
  • 2 tablespoons neutral oil Grapeseed or vegetable oil is recommended.
  • 1 tablespoon fish sauce Look for a good-quality brand for authentic flavor.
  • 1 tablespoon soy sauce Low-sodium is preferable.
  • 1 tablespoon sugar, cane Cane sugar will caramelize beautifully.
  • 2 tablespoons water To help the marinade coat the chicken.
  • 1 lb chicken thighs, boneless, skinless These are juicier than chicken breasts.
For the Dipping Sauce (Nuoc Cham)
  • 1 small garlic clove More if you love garlic!
  • 1 1/2 tablespoons sugar For balancing the flavors.
  • 1/4 cup water To control the consistency.
  • 2 tablespoons lime juice, freshly squeezed Freshly squeezed makes a big difference.
  • 1 1/2 tablespoons fish sauce Red Boat is a great choice.
For Serving
  • Jasmine rice or rice vermicelli Enjoy as a base for your chicken.

Method
 

Preparation
  1. In a mortar and pestle, pound the garlic and black peppercorns until you achieve a fine paste. Add the finely chopped lemongrass and continue to pound until it turns into a rough paste.
  2. In a mixing bowl, add the oil, fish sauce, soy sauce, sugar, and water. Stir well until the sugar is completely dissolved. Pour this marinade over the chicken thighs, making sure they’re well-coated. For the best flavor, let this marinate for at least 2 hours, or overnight in the fridge.
Cooking
  1. Preheat your grill on high heat and oil the grates to prevent sticking. Place the chicken on the grill, presentation side down, and grill for about 1-2 minutes. Rotate the chicken to create crosshatch grill marks and grill for an additional 1-2 minutes.
  2. If you don’t have a grill, set your oven rack to the top position and preheat your broiler. Place the marinated chicken on a baking sheet and broil for 7-10 minutes, turning halfway through until evenly browned.
Dipping Sauce Preparation
  1. While the chicken cooks, pound the small garlic clove and Thai chili in your mortar until they form a rough paste. Add the sugar and continue to pound until ground fine. Mix in 1/4 cup water, lime juice, and fish sauce, stirring until the sugar dissolves.
Serving
  1. Serve your grilled chicken with a side of jasmine rice or rice vermicelli, drizzling the nuoc cham dipping sauce on the side.
  2. Garnish with fresh herbs like cilantro or mint for an aromatic touch!

Notes

Fresh ingredients yield the best results! Lemongrass can be replaced with lemon zest for a hint of citrus. Consider using gluten-free soy sauce if needed. Leftover grilled chicken can be stored in an airtight container in the refrigerator for 3-4 days.