Vietnamese Lemongrass Chicken
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Savory and citrusy with just a hint of sweetness, this lemongrass chicken is a pure delight. Grilled chicken thighs are super tender and the perfect thing to dip in a semi-spicy sriracha mayo! Yum-my!
Ginger, lime, garlic, lemongrass, and soy sauce — I can practically taste this chicken just listing the ingredients. This Vietnamese lemongrass chicken is one of those recipes I lean on again and again because it delivers big, vibrant flavor without feeling fussy. It’s easy enough for a weeknight dinner, but just as perfect when I’m cooking for a crowd and want something everyone will love straight off the grill.
The marinade is where all the magic happens. Rice wine vinegar adds gentle acidity with a touch of sweetness, soy sauce brings savory depth, and fresh lemongrass gives the chicken that unmistakable citrusy, aromatic backbone. Garlic and ginger round out everything with warmth and bite, while a full squeeze of lime brightens the whole dish and keeps the flavors fresh and lively.
I always reach for chicken thighs here. They stay juicy and tender as they cook and soak up the marinade beautifully, giving you deeply flavored chicken with very little effort. Grilled until lightly charred and caramelized, this lemongrass chicken pairs effortlessly with rice, salads, or grilled vegetables — the kind of go-to recipe you’ll find yourself bookmarking and making on repeat.
What the recipe testers are saying
- “This is my go-to recipe for parties. Almost every time that I’ve made it, I’ve had at least one person ask me for the recipe — everyone loves it!” ~Elise
- “Seriously, I love everything about this chicken. The lemongrass marinade, the sriracha mayo & especially that this is made with chicken THIGHS. Just YES!” ~Cheyanne
What to serve with lemongrass chicken
Your options are endless! But here are some ideas of how to serve this Vietnamese lemongrass chicken as your star dish with a couple other supporting sides to make one heck of a meal!
- Sub your lemongrass chicken for the tofu in this easy veggie stir fry
- Add your grilled chicken to some coconut rice or ginger rice.
- Try it with an Asian noddle salad or this Asian-inspired peanut coleslaw.
- Pair your lemongrass chicken with veggies like this sauteed bok choy, some spicy long beans, or these garlic butter sugar snap peas.
Recipe FAQs
Can I use lemongrass paste instead?
If fresh lemongrass stalks are not available where you live, you can use lemongrass paste. 1 tablespoon of lemongrass paste replaces one lemongrass stalk.
How can I make this recipe on my stove?
You can make this recipe on the stove in a grill pan or a non-stick pan instead of using the bbq.
How can I make this recipe with chicken breasts?
You can make this recipe with chicken breasts; however, because of the thickness and cooking time of this cut, it won’t be nearly as tender or flavorful as chicken thighs. Chicken breasts will dry out quicker.
How long does leftover lemongrass chicken last?
Cooked chicken will last in the fridge if kept in a sealed container for 3-4 days.
Lemongrass Chicken Recipe
Ingredients
- ¼ cup cooking oil
- ¼ cup rice wine vinegar (can sub apple cider vinegar)
- 2 tablespoons soy sauce
- 2 stalks lemongrass (inner white part only)
- 2 cloves garlic
- 2 inch piece of ginger
- 1 lime (juiced)
- 8 boneless chicken thighs
- Green onions, thinly sliced chilies, red onion, and lime (to serve)
The Sriracha Mayo
- ¼ cup mayonnaise
- 1-3 teaspoons sriracha (to taste)
- 1 pinch sea salt
Instructions
- Place the oil, vinegar, soy sauce, lemongrass, garlic, ginger, and lime juice into a blender and blend on high until smooth.¼ cup cooking oil, ¼ cup rice wine vinegar, 2 tablespoons soy sauce, 2 stalks lemongrass, 2 cloves garlic, 2 inch piece of ginger, 1 lime
- Place the chicken thighs in a shallow container (like a baking dish) and pour the marinade over the top. Mix the chicken thighs around well, so each piece is coated in the marinade. Let the chicken marinate for 1-2 hours.8 boneless chicken thighs
- While the chicken is marinating, make the sriracha mayo. Combine the mayonnaise, sriracha, and sea salt in a small bowl and mix well. Refrigerate until you use it.¼ cup mayonnaise, 1-3 teaspoons sriracha, 1 pinch sea salt
- Preheat your bbq or grill pan to medium-high. Remove the chicken from the marinade and discard the marinade.
- Place the chicken on the bbq and grill it for 6-7 minutes per side, or until it reaches an internal temperature of 165 degrees Fahrenheit.
- Remove the chicken from the grill, top with garnishes, and serve the sriracha mayo on the side.Green onions, thinly sliced chilies, red onion, and lime
Video
Nutrition
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I love this recipe! Easy, packed with flavor and great for a variety of situations. Definitely a go-to recipe for me.
It’s been ages since you posted this recipe, but I just wanted to let you know that it is my go to recipe for parties. Almost every time that I’ve made it, I’ve had at least one person ask me for the recipe (to the point where I’ve had people email me months later being like ‘I’m hosting a party, what was that chicken that you made’) and everyone loves it!
That makes me so happy to hear! Hooray!!
Could boneless skinless thighs be substituted? Also, what would you serve to accompany this?
They definitely could! The only thing I would steer away from is chicken breasts as they tend to dry out quickly. I would serve this with a big green salad and maybe a small side of rice. 🙂
Do people commenting actually read your recipes? You have vinegar listed twice, and I believe from reading the directions, there’s no mention of vinegar used two separate times? Thought I’d let you know.
Hi Jackie,
I did accidentally list the vinegar twice but only mentioned it once in the directions. I’ve taken out the duplicate vinegar so it reads as it should now. I appreciate the heads up about that!
Beautiful pics!
Thank you so much!!
You just put the biggest smile on my face! Thank you!!
Nice! Lemongrass is one of my favorite flavors and pairing this grilled chicken with sriracha mayo is right up my alley.
Mine too! Truth be told I’m a huge fan of Thai flavours. I sometimes think I was born on the wrong continent lol. 🙂
Let me just say that the plating for this dish is P-e-r-f-e-c-t ! Sriracha just makes everything taste 100 times better doesn’t it?
We love your recipes and would love to have you as a recipe partner. Are you interested?
Thank you so much! Totally agree with you about sriracha … I put it on everything!
I’ll send you an email now so we can chat more about Chicory. 🙂
Thank you! It really was tasty. 🙂
We rarely ever BBQ in the winter either … to rainy and miserable to want to be outside. I haven’t actually tried it but I bet you could make these in the oven as well. Maybe broil them for a bit to get a crispy coating?
BTW these brownies of yours sound incredible!
You will love them! 🙂