Charred Vietnamese Lemongrass Chicken with Jasmine Rice

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs marinated with fragrant lemongrass and fish sauce, charred to perfection and served over fluffy jasmine rice. This Asian recipe, ready in about 70 minutes, pairs boneless skinless chicken thighs, lemongrass stalks, fish sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 25 min Serves 4 Vietnamese cuisine 420 cal/serving

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Ingredients

1 lb, trimmed boneless skinless chicken thighs
2, finely minced lemongrass stalks
2 tbsp fish sauce
1 tbsp brown sugar
3, minced garlic cloves
1 tbsp, grated fresh ginger
1/2 tsp black pepper
1 tbsp vegetable oil
1 cup jasmine rice
1 1/2 cups water
for serving fresh lime wedges
for garnish fresh cilantro leaves

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Instructions

Step 1: In a bowl, combine 1 lb boneless skinless chicken thighs with 2 finely minced lemongrass stalks, 2 tbsp fish sauce, 1 tbsp brown sugar, 3 minced garlic cloves, 1 tbsp grated fresh ginger, and 1/2 tsp black pepper. Marinate for at least 30 minutes, preferably 1 hour, refrigerated.
Step 2: Rinse 1 cup jasmine rice under cold water until water runs clear. Combine with 1 1/2 cups water in a saucepan, bring to a boil, then reduce to low heat and cover. Cook for 15 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered for 5 minutes.
Step 3: Heat 1 tbsp vegetable oil in a cast iron skillet or grill pan over medium-high heat until shimmering. Add marinated chicken thighs and cook for 5-6 minutes per side, turning once, until charred edges develop and internal temperature reaches 165°F.
Step 4: Serve the lemongrass chicken over jasmine rice, garnished with fresh cilantro leaves and lime wedges to squeeze on top for brightness.