Grilled Lemongrass Chicken

Easy lemongrass chicken made with a few simple ingredients for a flavorful Vietnamese-inspired dinner.

Course Main Course

Cuisine Vietnamese

Prep Time 10

Cook Time 20

Marinating 1

Total Time 1 30

Servings servings

Calories 240kcal

2 ounces prepared lemongrass paste half a tube of lemongrass paste
5 garlic cloves minced
3 tablespoons lite soy sauce
3 tablespoons fish sauce
2 tablespoons toasted sesame oil
1 tablespoon honey
½ teaspoon fresh grated ginger
1 ½ - 2 pounds boneless, skinless chicken breast
Serving: rice noodles, chopped peanuts, cilantro, fresh lime wedges, julienned cucumbers and carrots

Stir together all of the ingredients except chicken in a nonreactive container.
2 ounces prepared lemongrass paste, 5 garlic cloves, 3 tablespoons lite soy sauce, 3 tablespoons fish sauce, 2 tablespoons toasted sesame oil, 1 tablespoon honey, ½ teaspoon fresh grated ginger
Add the chicken.
1 ½ - 2 pounds boneless, skinless chicken breast
Cover, and marinate for at least 1 hour or up to 8 hours.
Preheat your grill or grill pan to medium-high.
Grill the chicken for about 10 minutes per sides, or until it reaches an internal temperature of 165F.
Serve, sliced, over rice noodles with cucumber and carrot, cilantro, and fresh limes.

Lemongrass paste: I use the Gourmet Garden lemongrass paste that's found in the grocery store by the fresh herbs. I prefer to use not to use fresh lemongrass because lemongrass stalks can be difficult to find.
Soy sauce: I highly recommend using lite or reduced-sodium soy sauce so that the marinade isn't too salty.
Fish sauce: Fish sauce adds great umami flavor. It can be found by the soy sauce in most supermarkets. You can also find it an pretty much any Asian grocery stores.
Honey: The little bit of honey adds a bit of balance to the salty marinade and helps with caramelization.
Chicken: Feel free to substitute chicken thighs if you prefer.
Nutrition values are estimates.