Grilled Vietnamese Lemongrass Chicken with Fish Sauce Glaze
Tender chicken thighs marinated in lemongrass and fish sauce, grilled to perfection with a sweet and savory glaze. This vietnamese-inspired chicken ready in about 27 minutes blends pounds boneless skinless chicken thighs, finely minced lemongrass stalks, fish sauce into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
- 1.5 pounds boneless skinless chicken thighs
- 3, finely minced lemongrass stalks
- 3 tbsp fish sauce
- 2 tbsp brown sugar
- 4, minced garlic cloves
- 2 tbsp fresh lime juice
- 2 tbsp vegetable oil
- 1 tsp black pepper
- 2 tbsp, for garnish chopped cilantro
- 2 tbsp, for garnish sliced green onions
Instructions
- Step 1: In a medium bowl, combine 3 minced lemongrass stalks, 3 tbsp fish sauce, 2 tbsp brown sugar, 4 minced garlic cloves, 2 tbsp fresh lime juice, 2 tbsp vegetable oil, and 1 tsp black pepper. Whisk together until the sugar dissolves and the marinade is fragrant.
- Step 2: Add 1.5 pounds of boneless skinless chicken thighs to the marinade, tossing to coat well. Cover and refrigerate for at least 1 hour, preferably 4 hours for deeper flavor.
- Step 3: Preheat a grill or grill pan to medium-high heat (about 400°F). Remove chicken from marinade and grill for 5-6 minutes per side, until the internal temperature reaches 165°F and the edges have charred grill marks.
- Step 4: While grilling, brush the chicken occasionally with reserved marinade to build a sticky glaze.
- Step 5: Remove from heat and let rest for 5 minutes. Garnish with 2 tbsp chopped cilantro and 2 tbsp sliced green onions before serving.
Frequently asked questions
How long does Grilled Vietnamese Lemongrass Chicken with Fish Sauce Glaze take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Grilled Vietnamese Lemongrass Chicken with Fish Sauce Glaze?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Grilled Vietnamese Lemongrass Chicken with Fish Sauce Glaze?
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 Grilled Vietnamese Lemongrass Chicken with Fish Sauce Glaze 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 Grilled Vietnamese Lemongrass Chicken with Fish Sauce Glaze?
Vietnamese chicken 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.
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