11 Delicious Vietnamese Grilled Lemongrass Chicken Recipes

Fire up your taste buds for a culinary adventure with our roundup of 11 Delicious Vietnamese Grilled Lemongrass Chicken Recipes! Perfect for busy weeknights or weekend feasts, these dishes bring the vibrant flavors of Vietnam right to your kitchen. Whether you’re craving something sweet, spicy, or savory, we’ve got a recipe that’ll make your dinner unforgettable. Let’s dive into these mouthwatering options—your next favorite meal awaits!

Vietnamese Grilled Lemongrass Chicken with Rice Noodles

Harmoniously blending the vibrant flavors of Vietnam, this dish marries succulent grilled chicken infused with fragrant lemongrass to delicate rice noodles, creating a symphony of taste and texture that’s both refreshing and deeply satisfying.

Ingredients

• 2 lbs chicken thighs, boneless and skinless
• 1/4 cup lemongrass, finely minced
• 3 tbsp fish sauce
• 2 tbsp sugar
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1/2 tsp black pepper
• 8 oz rice noodles
• 1 cup lettuce, shredded
• 1/2 cup mint leaves
• 1/2 cup cilantro leaves
• 1/4 cup roasted peanuts, crushed

Instructions

1. In a bowl, combine chicken thighs, lemongrass, fish sauce, sugar, vegetable oil, garlic, and black pepper. Marinate for at least 1 hour, or overnight for deeper flavor.
2. Preheat grill to medium-high heat, about 375°F. Grill chicken for 6-7 minutes per side, until internal temperature reaches 165°F and exterior is charred.
3. While chicken grills, cook rice noodles according to package instructions, then rinse under cold water to stop cooking and prevent sticking.
4. Slice grilled chicken into thin strips against the grain for tenderness.
5. Assemble bowls with a base of rice noodles, topped with shredded lettuce, mint, cilantro, and sliced chicken. Garnish with crushed peanuts.

Unveil the dish’s vibrant layers by mixing the components just before eating, allowing the warm chicken to slightly wilt the fresh herbs. The contrast between the smoky, lemony chicken and the cool, crisp vegetables, all tied together by the soft noodles, makes every bite a discovery. For an extra burst of flavor, drizzle with a squeeze of lime or a spoonful of nuoc cham.

Spicy Vietnamese Grilled Lemongrass Chicken Skewers

These skewers are a vibrant dance of flavors, where the fiery kick of chili meets the citrusy whisper of lemongrass, all clinging tenderly to succulent pieces of chicken. Perfect for a summer barbecue or a cozy indoor feast, they promise to transport your senses straight to the bustling streets of Vietnam.

Ingredients

• 2 lbs chicken thighs, cut into 1-inch pieces
• 3 tbsp fish sauce
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp vegetable oil
• 2 stalks lemongrass, minced
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 tsp red chili flakes
• 1/2 tsp black pepper
• 8 bamboo skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, whisk together fish sauce, soy sauce, honey, vegetable oil, lemongrass, garlic, ginger, red chili flakes, and black pepper until well combined.
2. Add chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat grill to medium-high heat (375°F to 400°F). Thread marinated chicken pieces onto soaked bamboo skewers, leaving a small space between each piece.
4. Grill skewers for 4-5 minutes on each side, or until chicken is fully cooked and exhibits a charred exterior.
5. Let skewers rest for 3 minutes before serving to allow juices to redistribute.

Remarkably tender with a caramelized crust, these skewers boast a perfect balance of sweet, spicy, and umami flavors. Serve them atop a bed of jasmine rice or with a side of pickled vegetables for an authentic Vietnamese experience.

Vietnamese Grilled Lemongrass Chicken Salad

Perfectly balancing the vibrant flavors of Vietnam, this grilled lemongrass chicken salad is a refreshing dish that marries the smoky char of grilled meat with the crisp, fresh textures of vegetables and herbs.

Ingredients

• 2 lbs chicken thighs, boneless and skinless
• 1/4 cup lemongrass, finely minced
• 2 tbsp fish sauce
• 2 tbsp sugar
• 1 tbsp vegetable oil
• 1 clove garlic, minced
• 1/2 tsp black pepper
• 4 cups mixed salad greens
• 1 cup mint leaves
• 1 cup cilantro leaves
• 1/2 cup roasted peanuts, crushed
• 2 tbsp lime juice

Instructions

1. In a bowl, combine lemongrass, fish sauce, sugar, vegetable oil, garlic, and black pepper to create the marinade.
2. Add chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat grill to medium-high heat (375°F). Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F.
4. Let chicken rest for 5 minutes before slicing into thin strips.
5. In a large bowl, toss salad greens, mint, and cilantro with lime juice.
6. Top salad with sliced chicken and sprinkle with crushed peanuts.

Marvel at the contrast of textures and flavors in this dish—the succulent, lemony chicken against the crisp greens and the crunch of peanuts. Serve it as a light lunch or elevate it to a main course with a side of steamed jasmine rice.

Vietnamese Grilled Lemongrass Chicken Banh Mi

On a bustling street corner or in the quiet of your own kitchen, the Vietnamese Grilled Lemongrass Chicken Banh Mi offers a symphony of flavors that dance between the smoky, the savory, and the subtly sweet. This sandwich, a harmonious blend of marinated chicken and crisp vegetables, is a testament to the vibrant culinary traditions of Vietnam.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 3 tbsp finely chopped lemongrass
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 4 French baguettes, halved
• 1 cup pickled carrots and daikon
• 1/2 cup mayonnaise
• 1/4 cup fresh cilantro leaves
• 1 jalapeño, thinly sliced

Instructions

1. In a large bowl, combine 1.5 lbs boneless, skinless chicken thighs, 3 tbsp finely chopped lemongrass, 2 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp honey, and 2 cloves minced garlic. Marinate for at least 1 hour, or overnight for deeper flavor.
2. Preheat grill to medium-high heat (375°F). Brush grates with 1 tbsp vegetable oil to prevent sticking.
3. Grill chicken for 5-6 minutes per side, until internal temperature reaches 165°F and exterior is charred. Let rest for 5 minutes before slicing.
4. Lightly toast 4 French baguettes on the grill for 1-2 minutes until crisp.
5. Spread 1/2 cup mayonnaise on the bottom halves of the baguettes. Layer with sliced chicken, 1 cup pickled carrots and daikon, 1/4 cup fresh cilantro leaves, and thinly sliced jalapeño to taste.
6. Close sandwiches and press gently to compact the fillings. Serve immediately.

Juxtaposing textures and flavors, this Banh Mi is a crunchy, creamy, and spicy delight. For an extra layer of complexity, drizzle with a touch of hoisin sauce or serve with a side of crispy spring rolls.

Vietnamese Grilled Lemongrass Chicken with Vermicelli

Zesty and vibrant, this Vietnamese Grilled Lemongrass Chicken with Vermicelli is a symphony of flavors, combining the aromatic punch of lemongrass with the tender succulence of grilled chicken, all atop a bed of delicate vermicelli noodles. Perfect for a summer evening, this dish is a testament to the beauty of Vietnamese cuisine, offering a balance of sweet, savory, and fresh in every bite.

Ingredients

• 2 lbs chicken thighs, boneless and skinless
• 1/4 cup fish sauce
• 1/4 cup sugar
• 2 tbsp vegetable oil
• 3 stalks lemongrass, finely minced
• 4 cloves garlic, minced
• 1 shallot, minced
• 1/2 tsp black pepper
• 8 oz vermicelli noodles
• 1 cucumber, julienned
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup roasted peanuts, crushed

Instructions

1. In a large bowl, combine fish sauce, sugar, vegetable oil, lemongrass, garlic, shallot, and black pepper to create the marinade.
2. Add chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat grill to medium-high heat (375°F). Remove chicken from marinade, letting excess drip off.
4. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F. Tip: Avoid moving the chicken too much to get perfect grill marks.
5. While chicken grills, cook vermicelli noodles according to package instructions. Drain and rinse under cold water to stop cooking.
6. Slice grilled chicken into thin strips. Tip: Let the chicken rest for 5 minutes before slicing to retain juices.
7. Divide vermicelli among bowls, top with sliced chicken, cucumber, mint, cilantro, and crushed peanuts. Tip: Serve with a side of nuoc cham for an extra flavor boost.

Lusciously tender with a caramelized crust, the chicken pairs beautifully with the cool vermicelli and fresh herbs, creating a dish that’s as refreshing as it is satisfying. For an added crunch, sprinkle extra peanuts on top just before serving.

Vietnamese Grilled Lemongrass Chicken Spring Rolls

Harmoniously blending the vibrant flavors of Vietnam with the fresh, crisp textures of spring rolls, this dish offers a delightful interplay of savory grilled chicken and aromatic lemongrass, all wrapped in delicate rice paper.

Ingredients

• 1 lb chicken breast, thinly sliced
• 2 tbsp lemongrass, finely minced
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 clove garlic, minced
• 1 tsp ginger, grated
• 1 tbsp vegetable oil
• 8 rice paper wrappers
• 1 cup lettuce, shredded
• 1/2 cup mint leaves
• 1/2 cup cilantro leaves
• 1/2 cup rice vermicelli noodles, cooked

Instructions

1. In a bowl, combine chicken, lemongrass, fish sauce, soy sauce, honey, garlic, and ginger. Marinate for 30 minutes in the refrigerator.
2. Heat vegetable oil in a grill pan over medium-high heat. Grill chicken for 3-4 minutes per side until fully cooked and slightly charred. Tip: Ensure the grill pan is hot before adding chicken to achieve perfect sear marks.
3. Remove chicken from pan and let rest for 5 minutes before slicing thinly.
4. Soak one rice paper wrapper in warm water for 10 seconds until pliable. Lay flat on a clean surface.
5. Layer lettuce, mint, cilantro, noodles, and chicken slices on the lower third of the wrapper. Tip: Don’t overfill to prevent tearing when rolling.
6. Fold sides inward, then tightly roll from the bottom up. Repeat with remaining wrappers and filling. Tip: Keep finished rolls under a damp towel to prevent drying out.

Perfectly balanced, these spring rolls boast a tender, juicy interior with a crisp, herbaceous bite, ideal for dipping in a tangy peanut or hoisin sauce for an extra layer of flavor.

Vietnamese Grilled Lemongrass Chicken Pho

On a quest to elevate your culinary repertoire with a dish that marries the aromatic allure of lemongrass with the comforting warmth of pho? Our Vietnamese Grilled Lemongrass Chicken Pho is a symphony of flavors, offering a perfect balance of savory, sweet, and herbal notes that dance on the palate.

Ingredients

• 2 cups chicken broth
• 1 tbsp fish sauce
• 1 tbsp sugar
• 1 stalk lemongrass, bruised and chopped
• 1 lb chicken breast, thinly sliced
• 1 tbsp vegetable oil
• 1 clove garlic, minced
• 1 inch ginger, sliced
• 1 star anise
• 1 cinnamon stick
• 4 oz rice noodles
• 1/4 cup cilantro, chopped
• 1/4 cup green onions, sliced
• 1 lime, cut into wedges

Instructions

1. In a large pot, combine chicken broth, fish sauce, sugar, lemongrass, garlic, ginger, star anise, and cinnamon stick. Bring to a boil over high heat, then reduce to a simmer for 20 minutes to infuse flavors.
2. While the broth simmers, heat vegetable oil in a grill pan over medium-high heat. Grill chicken breast slices for 3-4 minutes on each side, until golden and cooked through. Tip: Ensure the grill pan is hot before adding chicken to achieve a perfect sear.
3. Remove the lemongrass, star anise, and cinnamon stick from the broth with a slotted spoon. Add rice noodles to the broth and cook according to package instructions, usually about 3-5 minutes. Tip: Soak rice noodles in warm water for 10 minutes before cooking to reduce boiling time.
4. Divide the noodles and broth into bowls. Top with grilled chicken, cilantro, and green onions. Serve with lime wedges on the side. Tip: Squeeze lime juice over the pho just before eating to brighten the flavors.

Aromatic and deeply satisfying, this pho boasts tender noodles and succulent chicken, all enveloped in a fragrant broth. For an extra crunch, garnish with bean sprouts or a sprinkle of crushed peanuts just before serving.

Vietnamese Grilled Lemongrass Chicken with Sticky Rice

Whisking you away to the vibrant streets of Vietnam, this dish marries the aromatic punch of lemongrass with the succulent tenderness of grilled chicken, all resting atop a bed of perfectly sticky rice. It’s a symphony of flavors that promises to transport your dining table straight to Southeast Asia.

Ingredients

• 2 lbs chicken thighs, boneless and skinless
• 1/4 cup lemongrass, finely minced
• 3 tbsp fish sauce
• 2 tbsp soy sauce
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 2 cups jasmine rice
• 2 1/2 cups water
• 1/2 tsp salt

Instructions

1. In a large bowl, combine 1/4 cup minced lemongrass, 3 tbsp fish sauce, 2 tbsp soy sauce, 2 tbsp honey, and 2 cloves minced garlic to create the marinade.
2. Add 2 lbs chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat, approximately 375°F, and lightly oil the grates with 1 tbsp vegetable oil to prevent sticking.
4. Grill the marinated chicken thighs for 6-7 minutes on each side, or until the internal temperature reaches 165°F and the exterior is caramelized.
5. While the chicken grills, rinse 2 cups jasmine rice under cold water until the water runs clear to remove excess starch.
6. In a medium saucepan, combine the rinsed rice, 2 1/2 cups water, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
7. Fluff the rice with a fork before serving to ensure it’s light and sticky.

Vibrant and fragrant, the lemongrass chicken boasts a caramelized exterior that gives way to juicy, flavorful meat, while the sticky rice provides the perfect neutral base to soak up every last drop of marinade. For an authentic touch, serve with a side of pickled vegetables and a sprinkle of fresh cilantro.

Vietnamese Grilled Lemongrass Chicken Lettuce Wraps

Whisking you away to the vibrant streets of Vietnam, these Grilled Lemongrass Chicken Lettuce Wraps are a symphony of flavors, combining the zesty punch of lemongrass with the smoky char of perfectly grilled chicken, all nestled in crisp, fresh lettuce leaves.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 3 tbsp finely minced lemongrass
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 1 head butter lettuce, leaves separated
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 1/4 cup chopped roasted peanuts

Instructions

1. In a large bowl, combine 1.5 lbs boneless, skinless chicken thighs, 3 tbsp finely minced lemongrass, 2 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp honey, and 2 cloves minced garlic. Mix well to coat the chicken evenly. Marinate for at least 30 minutes, or overnight for deeper flavor.
2. Preheat your grill to medium-high heat (375°F to 400°F). Brush the grill grates with 1 tbsp vegetable oil to prevent sticking.
3. Grill the marinated chicken thighs for 5-6 minutes per side, or until the internal temperature reaches 165°F and the edges are slightly charred. Tip: Avoid moving the chicken too soon to get those perfect grill marks.
4. Transfer the grilled chicken to a cutting board and let it rest for 5 minutes before slicing into thin strips. Tip: Resting the chicken ensures juicy, tender meat.
5. Arrange 1 head of separated butter lettuce leaves on a serving platter. Divide the sliced chicken among the lettuce leaves, then sprinkle with 1/4 cup chopped fresh cilantro, 1/4 cup chopped fresh mint, and 1/4 cup chopped roasted peanuts. Tip: For an extra crunch, add thinly sliced cucumbers or carrots.

Now, the Grilled Lemongrass Chicken Lettuce Wraps are ready to delight with their harmonious blend of textures and flavors. The succulent, aromatic chicken pairs beautifully with the refreshing crunch of lettuce and herbs, while the peanuts add a satisfying nuttiness. Serve these wraps with a side of spicy chili sauce for an extra kick that elevates the dish to new heights.

Vietnamese Grilled Lemongrass Chicken with Mango Salsa

Amidst the bustling flavors of Southeast Asia, this dish stands out with its harmonious blend of aromatic lemongrass and sweet, tangy mango salsa, offering a refreshing escape to tropical shores right from your kitchen.

Ingredients

• 2 lbs chicken thighs, skin-on
• 1/4 cup lemongrass, finely minced
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 1 ripe mango, diced
• 1/4 cup red onion, finely diced
• 1 jalapeño, seeded and minced
• 2 tbsp lime juice
• 1/4 cup cilantro, chopped

Instructions

1. In a bowl, combine 1/4 cup minced lemongrass, 2 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp honey, and 2 cloves minced garlic to create the marinade.
2. Add 2 lbs chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (375°F) and lightly oil the grates with 1 tbsp vegetable oil to prevent sticking.
4. Grill the chicken thighs for 6-7 minutes per side, or until the internal temperature reaches 165°F and the skin is crispy and charred.
5. While the chicken grills, prepare the mango salsa by combining 1 diced mango, 1/4 cup diced red onion, 1 minced jalapeño, 2 tbsp lime juice, and 1/4 cup chopped cilantro in a bowl.
6. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
7. Serve the grilled chicken topped with the mango salsa.

Hearty yet light, the succulent chicken pairs beautifully with the vibrant salsa, creating a dish that’s as visually appealing as it is delicious. For an extra touch of elegance, serve on a platter garnished with lime wedges and additional cilantro.

Vietnamese Grilled Lemongrass Chicken Curry

Vietnamese Grilled Lemongrass Chicken Curry

Vibrant and aromatic, this Vietnamese Grilled Lemongrass Chicken Curry marries the bold flavors of lemongrass and curry with the smoky char of grilled chicken, creating a dish that’s as visually stunning as it is delicious.

Ingredients

• 2 lbs chicken thighs, boneless and skinless
• 1/4 cup lemongrass, finely minced
• 3 tbsp curry powder
• 2 tbsp fish sauce
• 1 tbsp sugar
• 1/2 cup coconut milk
• 2 tbsp vegetable oil
• 1 tsp salt

Instructions

1. In a large bowl, combine 1/4 cup minced lemongrass, 3 tbsp curry powder, 2 tbsp fish sauce, 1 tbsp sugar, and 1 tsp salt to create the marinade.
2. Add 2 lbs chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat grill to medium-high heat (375°F to 400°F) and lightly oil the grates with 2 tbsp vegetable oil to prevent sticking.
4. Grill the marinated chicken thighs for 6-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is nicely charred.
5. While the chicken rests, warm 1/2 cup coconut milk in a small saucepan over low heat, stirring occasionally, until just simmering.
6. Slice the grilled chicken and serve drizzled with the warm coconut milk, garnishing with additional lemongrass if desired.

Flaky and tender, the chicken boasts a perfect balance of spicy, sweet, and savory notes, with the coconut milk adding a creamy contrast. For an extra touch of elegance, serve atop a bed of jasmine rice or with a side of pickled vegetables to cut through the richness.

Conclusion

Now that you’ve explored these 11 mouthwatering Vietnamese Grilled Lemongrass Chicken recipes, it’s clear there’s a flavor for every palate! Whether you’re craving something sweet, spicy, or savory, these dishes promise to transport your taste buds. We’d love to hear which recipe stole your heart—drop a comment below and don’t forget to share your culinary adventures with friends by pinning this article on Pinterest. Happy cooking!