Charred Vietnamese Lemongrass Chicken with Jasmine Rice
Juicy chicken thighs marinated with fragrant lemongrass and fish sauce, charred to perfection and served over fluffy jasmine rice. This vietnamese-inspired asian ready in about 70 minutes pairs finely minced lemongrass stalks, fish sauce, brown sugar 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.
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
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.
Equipment for this recipe
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Frequently asked questions
How long does Charred Vietnamese Lemongrass Chicken with Jasmine Rice take to make?
Total time is about 70 minutes (45 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Charred Vietnamese Lemongrass Chicken with Jasmine Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fish sauce from drying out.
Can I substitute ingredients in Charred Vietnamese Lemongrass Chicken with Jasmine Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Charred Vietnamese Lemongrass Chicken with Jasmine Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Charred Vietnamese Lemongrass Chicken with Jasmine Rice?
Vietnamese asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
