Today, we’re diving into the vibrant flavors of Vietnam with a recipe that’s sure to become a staple in your grilling repertoire: Grilled Vietnamese Lemongrass Chicken.
Picture the tender chicken thighs infused with the fragrant essence of lemongrass, garlic, and shallots, grilled to juicy perfection and served with a zesty Nuoc Cham dipping sauce. It’s a taste sensation that’ll transport you straight to the bustling streets of Saigon. So fire up those grills and get ready to tantalize your taste buds!
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Ingredients:
8 boneless chicken thighs
Lemongrass Chicken Marinade:
1 stalk lemongrass (approx. 3 and 1/2 tablespoons)
4 cloves garlic (approx. 2 tablespoons)
1 shallot (approx. 2 tablespoons)
1 and 1/2 tablespoons fish sauce
1 and 1/2 tablespoons dark soy sauce
2 tablespoons sugar
2 tablespoons water
Nuoc Cham Dipping Sauce:
1 clove garlic
2 tablespoons fresh lime juice (approx. 1 lime)
6 tablespoons hot water
2 tablespoons + 1 teaspoon sugar
2 tablespoons fish sauce
Optional: grated carrots, 1 birds eye chili pepper
Directions:
Prepare the Marinade: Finely chop lemongrass, garlic, and shallot. Mix with fish sauce, dark soy sauce, sugar, and water in a bowl. Add chicken thighs and marinate for 30 mins to 1 hour at room temperature or overnight.
Grill the Chicken: Remove excess marinade from chicken. Lightly oil and grill over medium heat, starting skin side down. Grill for 12-15 mins, turning as needed for even cooking.
Make Nuoc Cham Dipping Sauce: Mix lime juice, hot water, sugar, fish sauce, and optional ingredients until sugar dissolves.
Serve and Enjoy: Let chicken rest before slicing. Serve with vermicelli noodles or rice, vegetables, and Nuoc Cham.
Nutrition Facts:
Servings: 4 | Calories per serving: 537 kcal
Total Fat: 24g | Saturated Fat: 6g | Cholesterol: 215mg | Sodium: 1176mg | Total Carbohydrates: 29g | Dietary Fiber: 1g | Total Sugars: 23g | Protein: 50g
Notes:
Don’t rush the marinating process! Let those chicken thighs luxuriate in the lemongrass marinade for at least 30 minutes, or better yet, overnight in the fridge, for maximum flavor infusion.
When grilling the chicken, start with the skin side down over medium heat to achieve that perfect crispy exterior. Be sure to turn the chicken occasionally to ensure even cooking and prevent charring.
After grilling, resist the temptation to dive right in! Let the chicken rest for a few minutes before slicing to allow the juices to redistribute, ensuring every bite is succulent and flavorful.
Feel free to customize the Nuoc Cham dipping sauce to your taste preferences. Add a kick of heat with a birds eye chili pepper, or toss in some grated carrots for a pop of color and sweetness.
FAQs:
Q: Can I use chicken breasts instead of thighs?
A: Absolutely! While chicken thighs offer a juicier and more flavorful result, you can certainly use chicken breasts if you prefer. Just be mindful of adjusting the cooking time to prevent them from drying out on the grill.
Q: Can I make the marinade and dipping sauce ahead of time?
A: Definitely! Both the marinade and Nuoc Cham dipping sauce can be prepared in advance and stored in the refrigerator for up to 2 days. Just give them a good stir before using to ensure all the flavors are well incorporated.
Q: Is there a substitute for fish sauce if I’m vegetarian?
A: For a vegetarian-friendly alternative, you can substitute soy sauce or tamari for the fish sauce in both the marinade and dipping sauce. It won’t have the exact same flavor profile, but it’ll still be delicious!
Q: Can I bake or pan-fry the chicken instead of grilling?
A: Absolutely! While grilling imparts a smoky char and depth of flavor, you can achieve tasty results by baking the chicken in the oven or pan-frying it on the stove. Just be sure to adjust the cooking time and temperature accordingly.
