Ingredients
1.5 pounds chicken thighs or breasts
Juice of 2 limes
2 tablespoons fish sauce
2 tablespoons maple syrup or brown sugar
2 tablespoons vegetable oil
1 tablespoon soy sauce
4 garlic cloves, minced
2 stalks lemongrass, tender white part only, minced
2 shallots, minced
Vietnamese rice vermicelli noodles
Jasmine rice (optional)
Fresh lime wedges and sliced green onions for garnish
Wooden skewers (soaked if grilling)
Fresh herbs and vegetables for serving
Instructions
1. In a blender, combine lime juice, fish sauce, syrup or sugar, oil, soy sauce, garlic, lemongrass, and shallots until smooth.
2. Coat the chicken thoroughly in the marinade and refrigerate for at least 30 minutes, or overnight for deeper flavor.
3. Preheat grill to medium-high heat. Thread marinated chicken onto soaked skewers if using.
4. Grill chicken for 10-14 minutes, turning occasionally, until golden brown and cooked through to an internal temperature of 175°F.
5. Alternatively, broil or pan-sear chicken on the stovetop, ensuring it reaches the same internal temperature.
6. Serve with cooked Vietnamese rice vermicelli noodles or jasmine rice, fresh herbs, vegetables, and a side of Nuoc Cham dipping sauce.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥢 Remove and discard the tough outer layers of lemongrass to access its tender core.
🌶️ For extra flavor, add a pinch of ginger powder or red chili flakes to the marinade.
🌿 Substitute tamari for soy sauce to make this dish gluten-free.
- Prep Time: 15 minutes
- Marinating Time: 30-480 minutes
- Cook Time: 14 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Vietnamese
- Diet: Gluten-Free Option
Nutrition
- Serving Size: 1 portion
- Calories: 350
- Sugar: 10g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg