Vietnamese-style Grilled Lemongrass Chicken


  • 1.5 pounds boneless, skinless chicken thighs
  • 3 tablespoons lemongrass, minced
  • 3 cloves garlic, minced
  • 2 tablespoons fish sauce
  • 2 tablespoons soy sauce (or tamari for gluten-free option)
  • 1 tablespoon honey (or alternative sweetener)
  • 1 tablespoon vegetable oil
  • 1 teaspoon ground black pepper
  • 1 teaspoon chili flakes (optional for spice)
  • Lime wedges, for serving
  • Fresh cilantro, for garnish


  1. In a bowl, combine minced lemongrass, minced garlic, fish sauce, soy sauce, honey, vegetable oil, ground black pepper, and chili flakes (if using). Mix well to create the marinade.
  2. Place the chicken thighs in a shallow dish or resealable bag. Pour the marinade over the chicken, ensuring each piece is coated evenly. Marinate in the refrigerator for at least 1 hour, or overnight for best flavor.
  3. Preheat your grill to medium-high heat.
  4. Remove the chicken thighs from the marinade, shaking off any excess, and place them on the preheated grill. Discard the remaining marinade.
  5. Grill the chicken thighs for about 6-8 minutes per side, or until they are cooked through and reach an internal temperature of 165°F (74°C).
  6. Once cooked, transfer the grilled chicken thighs to a serving platter and let them rest for a few minutes.
  7. Slice the chicken thighs into strips and garnish with fresh cilantro. Serve with lime wedges on the side.

Calorie breakdown per serving (approximate):

  • Calories: 320
  • Protein: 37g
  • Carbohydrates: 7g
  • Fat: 16g
  • Fiber: 1g
  • Sugar: 4g

Note: The calorie count may vary depending on the specific brands and quantities of ingredients used.

Enjoy the vibrant and flavorful Vietnamese-style Grilled Lemongrass Chicken as a delicious and protein-packed main dish. The lemongrass, garlic, and soy sauce create a fragrant and tangy marinade that infuses the chicken with authentic Vietnamese flavors. Serve it with steamed rice, noodles, or a fresh salad for a complete and satisfying meal.