Saucepan@saucepan · Shared this recipeFollowVietnamese · dinnerVietnamese Lemongrass ChickenGrilled Vietnamese lemongrass chicken with a sweet and savory marinade, served with a tangy nuoc cham dipping sauce.total30 minprep15 mincook15 minservings4Original recipe on pupswithchopsticks.comKeep this recipeAdd a copy of Vietnamese Lemongrass Chicken to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings8 boneless chicken thighs1 stalk lemongrass ), (approx. 3½ tablespoons4 clove garlic ), (approx. 2 tablespoons1 shallot ), (or small onion, approx. 2 tablespoons1.5 tbsp fish sauce1.5 tbsp dark soy sauce ), (or mushroom soy, or regular soy2 tbsp sugar2 tbsp water1 clove garlic2 tbsp fresh lime juice ), (approx. 1 lime, or substitute with white vinegar6 tbsp hot water2 tbsp + 1 teaspoon sugar2 tbsp fish saucegrated carrots ), (optional for color1 birds eye chili pepper ), (optional, for some spicinessStepsClear checksTap an ingredient or step to check it off.1Step 1: Finely chop or grate the 4 garlic cloves and the shallot (you can also blitz them in a food processor with the lemongrass).2Step 2: Prepare the lemongrass by removing the first outer layer, cutting off the dry tips and the thick hard base, keeping only the tender light yellow parts; if very fresh, you can use some green parts. Finely chop by hand or blitz in a food processor with the chopped shallots and garlic.3Step 3: If using a food processor, make sure the pieces are finely chopped since lemongrass stalks are fibrous.4Step 4: In a bowl, combine the chopped aromatics with the chicken, 1½ tablespoons fish sauce, 1½ tablespoons dark soy sauce, 2 tablespoons sugar, and 2 tablespoons water. Marinate for 30 minutes to 1 hour at room temperature, or overnight for 24 hours for best flavor.5Step 5: For a spicy version, add 1-2 tablespoons of sriracha or 1 finely chopped Thai chili to the marinade.6Step 6: Before grilling, remove as much of the aromatics from the chicken as possible so they don't burn; it's okay because the marinade has already penetrated the chicken.7Step 7: Lightly coat the chicken with oil (vegetable or avocado) by drizzling and rubbing it all over to prevent sticking.8Step 8: Set the BBQ to medium heat, not high, to avoid burning due to the sugar in the marinade; you'll still get char but cook slower.9Step 9: After cleaning and oiling the BBQ, place the chicken skin side down and sear for 2-3 minutes with the lid up.10Step 10: Once the skin is charred, flip the chicken, close the lid, and cook for 5-8 minutes.11Step 11: Open the lid and check if the chicken is done. If not, cook longer. If done but want more char, flip skin side down for a minute.12Step 12: Cooking time is about 12-15 minutes for ¼ inch thick boneless dark meat. Thicker cuts need longer.13Step 13: Once done, remove from BBQ and let rest for about 5 minutes before slicing. Use this time to make the nuoc cham.14Step 14: Grate or finely chop the 1 garlic clove and place in a small bowl.15Step 15: Squeeze fresh lime to get 2 tablespoons of juice into the bowl with the garlic.16Step 16: Add 6 tablespoons hot water and 2 tablespoons plus 1 teaspoon sugar, and mix until sugar has dissolved.17Step 17: Add 2 tablespoons fish sauce and taste test, adjusting to your liking.18Step 18: For a spicy sauce, finely chop 1 bird's eye chili and add it.19Step 19: For color, finely chop or grate carrots and mix into the sauce.20Step 20: Serve the lemongrass chicken with vermicelli noodles or white rice, sliced cucumbers and tomatoes, and nuoc cham.getsaucepan.com/r/908b7ad1-b874-45aa-816e-23879b81eeb9 · Original: https://pupswithchopsticks.com/vietnamese-lemongrass-chicken/
