
Grilled Vietnamese Lemongrass Chicken is a flavorful and aromatic dish that showcases the vibrant and fresh ingredients typical of Vietnamese cuisine. The dish features tender pieces of chicken marinated and cooked with lemongrass, which is a fragrant herb known for its citrusy and slightly spicy notes. It’s perfect for a Shabbat meal, your Memorial Day or Summer Barbecue!
Grilled Vietnamese Lemongrass Chicken
Grilled Vietnamese lemongrass chicken is a flavorful and aromatic dish that showcases the vibrant and fresh ingredients typical of Vietnamese cuisine. The dish features tender pieces of chicken marinated and cooked with lemongrass, which is a fragrant herb known for its citrusy and slightly spicy notes. It’s blend of ingredients creates a balanced mix of savory, sweet, and umami flavors with a hint of spice. Grilling helps to caramelize the sugar in the marinade and develop a rich, slightly charred exterior while keeping the chicken moist and juicy inside. (Thank you ChatGPT AI for that description 😉 )I love technology.
Coming up with Grilled Vietnamese Lemongrass Chicken
I’ve frequently mentioned that I’m on several email lists, including one from Allrecipes.com. I received an email showcases Vietnamese Lemongrass Chicken and it sounded delicious!!! The original recipe was submitted by LUCHAPROV, was tested by the Allrecipes Test Kitchen and now was tested by me! You can find the original recipe here.When I made it, I basically followed the recipe making my usual modification of substituting garlic oil for the canola oil + garlic. You can follow the original recipe with comparable results.
Making Grilled Vietnamese Lemongrass Chicken
I’m going to keep this short. This recipe was incredibly easy to make. The key is to have all the ingredients. As I’ve started making more fusion cuisine, I now have a bottle of kosher imitation fish sauce in my fridge. I recommend having one. Fish sauce is an ingredient that is frequently called for in Asian cuisine and a little goes a long way.I also had to make a quick stop to my local produce store to pick up some fresh lemongrass, which look kind of like stalks of greenish straw. I did find it a little hard to chop by hand (I did persevere though) and ended up doing one batch by hand and another in my mini food processor. Guess which was easier.While I did make a reel for this, the only reason I’m doing a Kosher Everyday post is that the recipe was so good and the photos were awesome. I had to share them with you.I guess you could call this a “photo post”.Enjoy!
A photo Experience of Grilled Vietnamese Lemongrass Chicken
I loved the way the photos turned out while making this recipe, so I’m sharing them with you 🙂

Check this out! In addition to being able to get all your frustrations out on a poor piece of chicken… it metamorphosizes into a beautiful butterfly (if you squint).

This is what cut up lemongrass looks like. Whole it looks like stalks of this.

Thisis what the lemongrass looked like when I ground it up using a mini food processor.

This is what the marinade looks like (in case you were wondering).

Grilled Vietnamese Lemongrass Chicken marinating for 30 minutes to an hour.

Grilled Vietnamese Lemongrass Chicken on the grill. Make sure to preheat your grill before putting the chicken on otherwise it will stick and won’t cook as well.

Ta Da!!! Grilled Vietnamese Lemongrass Chicken.

I marinated zucchini in the leftover chicken marinade and then put it on the grill. This is how I grilled it…

Ta Da! Grilled Zucchini!!
And now for the Grilled Vietnamese Lemongrass Chicken Outdoor Pictures

YUM!

Super closeup of Grilled Vietnamese Lemongrass Chicken. Check out how moist that looks!!!

Ready for a BBQ!!!
And now for the Grilled Vietnamese Lemongrass Chicken Indoor Pictures

Dinner done!
Here’s the recipe for Grilled Vietnamese Lemongrass Chicken
While I didn’t make this recipe using boneless white chicken, I suppose you could use it. I guarantee it won’t have the moist juciness that the dark chicken (a.k.a pargiyot) has. Broiling it is a possiblility if you don’t have a grill, but you’d have to watch it to make sure it doesn’t burn. I’m not sure about air frying.Grilling is the best.My official taste testers were split on their opinion of the recipe. One thought that some grated lemon zest could be added for more lemony flavor and another thought it was perfect the way it was. You just have to make it once and decide what you think…you know why 😉Rather than tossing the marinade after removing the chicken, I poured it over two thickly sliced zucchini and let that marinade while the chicken was grilling. Then I put the marinated zucchini on the grill. It was fantastic. I highly recommend it.Additionally, I served the chicken with Smoked Basmati Rice with Apricots (coming soon to Kosher Everyday near you). The smokey flavor of the rice and sweet flavor of the apricots really complimented the fragrant taste of the chicken. Highly recommend.

Check out the bits of grilled lemongrass on the caramelized Grilled Vietnamese Lemongrass Chicken.

Grilled Vietnamese Lemongrass Chicken
- Prep Time: 15 minutes
- Marinade time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Grilling
- Cuisine: Gluten Free
- Diet: Kosher
Description
Grilled Vietnamese Lemongrass Chicken is a flavorful and aromatic dish that showcases the vibrant and fresh ingredients typical of Vietnamese cuisine. The dish features tender pieces of chicken marinated and cooked with lemongrass, which is a fragrant herb known for its citrusy and slightly spicy notes. It’s blend of ingredients creates a balanced mix of savory, sweet, and umami flavors with a hint of spice.Grilling, helps to caramelize the sugar in the marinade and develop a rich, slightly charred exterior while keeping the chicken moist and juicy inside.
This recipe originally from Allrecipes.com – Vietnamese Lemongrass Chicken
Ingredients
- 2 tablespoons garlic oil or 2 tablepsoons canola oil + 2 teaspoons minced garlic
- 2 tablespoons freshly minced lemongrass
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons soy sauce
- 2 teaspoons light brown sugar
- 1 teaspoon fish sauce
- 1 1/2 pounds boneless chicken thighs, pounded to an even thickness
Instructions
- Mix all the ingredients, except the chicken, in a medium sized bowl. Whisk until the sugar is completely dissolved.
- Place the chicken in a bowl or casserole dish. Pour the marinade over the chicken. Place in the refrigerator for 30-60 minutes.
- Preheat grill for medium heat and lightly oil the grate. Remove chicken thighs from marinade; shake to remove excess. Discard remaining marinade.
- Cook chicken on the preheated grill until no longer pink in the center and juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Enjoy with marinated grilled zucchini (see note).
Equipment
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Pyrex 8-piece 100 Years Glass Mixing Bowl Set (Limited Edition) – Assorted Colors Lids
Buy Now →Notes
I pound the chicken to an even thickness for better grilling. The best way to do it is to place the chicken on a cutting board, cover it with plastic wrap, and imagine that the chicken is someone you don’t like. It’s super cathartic.
While I didn’t make this recipe using boneless white chicken, I suppose you could use it, but it’s not recommended. I guarantee it won’t have the moist juciness that the dark chicken (a.k.a pargiyot) has.
Broiling it is a possiblility if you don’t have a grill, but you’d have to watch it to make sure it doesn’t burn. I’m not sure about air frying.
Grilling is the best.
My official taste testers were split on their opinion of the recipe. One thought that some grated lemon zest could be added for more lemony flavor and another thought it was perfect the way it was. You just have to make it once and decide what you think…you know why 😉
Rather than tossing the marinade after removing the chicken, I poured it over two thickly sliced zucchini and let that marinade while the chicken was grilling. Then I put the marinated zucchini on the grill. It was fantastic. I highly recommend it.
Additionally, I served the chicken with Smoked Basmati Rice with Apricots (coming soon to Kosher Everyday near you). The smokey flavor of the rice and sweet flavor of the apricots really complimented the fragrant taste of the chicken. Also highly recommend.
Nutrition
- Serving Size:
- Calories: 171
- Sugar: 1.8 g
- Sodium: 453.7 mg
- Fat: 9.3 g
- Saturated Fat: 1.1 g
- Carbohydrates: 2.6 g
- Fiber: 0 g
- Protein: 11.4 g
- Cholesterol: 52.5 mg
More Perfect Poultry Dishes
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