Description
This Vietnamese Lemongrass Chicken recipe offers a vibrant and aromatic dish featuring tender chicken breasts marinated in a flavorful blend of lemongrass, garlic, fish sauce, soy sauce, brown sugar, olive oil, and lime juice. Grilled or pan-cooked to perfection and garnished with fresh cilantro, it is a quick and delicious meal perfect for a weeknight dinner.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Marinade
- 2 tablespoons lemongrass, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon olive oil
- 1 tablespoon lime juice
Garnish
- Fresh cilantro, for garnish
Instructions
- Prepare Marinade: In a bowl, combine the finely chopped lemongrass, minced garlic, fish sauce, soy sauce, brown sugar, olive oil, and lime juice. Mix thoroughly to blend all the flavors together.
- Marinate Chicken: Place the chicken breasts in the bowl with the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes or up to overnight to allow the flavors to deeply penetrate the meat.
- Cook Chicken: Heat a grill or skillet over medium heat. Remove the chicken from the marinade and cook for about 5 to 7 minutes per side. Continue cooking until the internal temperature reaches 165°F (74°C), ensuring the chicken is cooked through but still juicy.
- Rest Chicken: Remove the cooked chicken from heat and let it rest for a few minutes. Resting allows the juices to redistribute throughout the meat, making it tender and moist.
- Serve and Garnish: Slice the chicken and garnish with fresh cilantro. Serve it alongside steamed rice or your favorite vegetables for a complete Vietnamese-inspired meal.
Notes
- For best flavor, marinate chicken overnight if time permits.
- If fresh lemongrass is unavailable, you can use frozen lemongrass or a high-quality lemongrass paste.
- Adjust the amount of brown sugar based on your preferred sweetness level.
- Use a meat thermometer to ensure chicken is properly cooked without drying out.
- This dish pairs beautifully with jasmine rice and lightly sautéed vegetables.
