Vietnamese Grilled Lemongrass Chicken Recipe

Chicken thighs: Boneless and skinless, these are juicy and flavorful cuts of chicken.

Lemongrass: A fragrant herb that adds a citrusy aroma and flavor.

Garlic: Adds a pungent and savory depth to the marinade.

Fish sauce: A salty, umami-rich condiment made from fermented fish.

Soy sauce: Adds a salty and savory flavor to the marinade.

Brown sugar: Provides a touch of sweetness to balance the flavors.

Vegetable oil: Helps to coat the chicken and prevent sticking during grilling.

Black pepper: Adds a mild heat and enhances the overall flavor.

When preparing the lemongrass, make sure to remove the tough outer layers and only use the tender inner stalks. Finely chop these inner stalks to release their aromatic oils, which will infuse the chicken with a more intense flavor. Additionally, allow the chicken thighs to marinate for a longer period, such as overnight, to maximize the absorption of the marinade. This will result in a more flavorful and succulent dish.

• boneless, skinless chicken thighs - Substitute with boneless, skinless chicken breasts: Chicken breasts are leaner and will provide a slightly different texture but can still absorb the marinade well.

• lemongrass - Substitute with lemon zest and ginger: A combination of lemon zest and ginger can mimic the citrusy and slightly spicy notes of lemongrass.

• garlic - Substitute with shallots: Shallots have a milder flavor but can still provide a similar aromatic quality.

• fish sauce - Substitute with soy sauce and a splash of lime juice: Soy sauce provides the umami flavor, and lime juice adds a bit of acidity to mimic fish sauce.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that has a similar taste to soy sauce.

• brown sugar - Substitute with honey: Honey can provide the same sweetness and help with caramelization during grilling.

• vegetable oil - Substitute with olive oil: Olive oil is a healthy alternative that can be used for marinating and grilling.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can still provide the necessary heat and spice.

• Allow the grilled chicken to cool completely before storing. This prevents condensation, which can make the chicken soggy.
• Place the cooled chicken thighs in an airtight container. For added protection, wrap each piece in plastic wrap or aluminum foil before placing them in the container.
• Store the container in the refrigerator if you plan to consume the chicken within 3-4 days. Ensure the temperature is set to 40°F (4°C) or below to maintain freshness.
• For longer storage, freeze the chicken. Lay the wrapped chicken pieces on a baking sheet in a single layer and freeze until solid. This prevents the pieces from sticking together.
• Once frozen, transfer the chicken pieces to a freezer-safe bag or container. Label with the date to keep track of storage time. The chicken can be frozen for up to 3 months.
• To reheat refrigerated chicken, preheat your oven to 350°F (175°C). Place the chicken on a baking dish and cover with foil. Heat for about 15-20 minutes or until warmed through.
• For reheating frozen chicken, thaw it in the refrigerator overnight. Follow the same reheating instructions as for refrigerated chicken.
• Alternatively, you can reheat the chicken in a microwave. Place the chicken on a microwave-safe plate, cover with a damp paper towel, and heat in 1-minute intervals until hot.
• To maintain the juiciness and flavor, avoid overcooking during reheating. Check the internal temperature to ensure it reaches 165°F (74°C).
• Serve the reheated Vietnamese grilled lemongrass chicken with fresh rice or a crisp salad to enjoy a meal that tastes just as delicious as the day it was made.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chicken thighs on a baking sheet lined with aluminum foil. Cover the chicken with another piece of foil to prevent it from drying out. Heat for about 15-20 minutes, or until the chicken is warmed through. This method helps retain the juiciness and flavor of the lemongrass marinade.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to the pan. Place the chicken thighs in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through, until the chicken is thoroughly warmed. This method ensures a slightly crispy exterior while keeping the inside moist.

• Microwave Method: Place the chicken thighs on a microwave-safe plate. Cover with a microwave-safe lid or another plate to trap moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. This is the quickest method but may not preserve the texture as well as other methods.

• Steaming Method: Fill a pot with a small amount of water and bring it to a simmer. Place the chicken thighs in a steamer basket and cover. Steam for about 5-7 minutes, or until the chicken is heated through. This method helps maintain the moisture and tenderness of the chicken.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken thighs in the air fryer basket in a single layer. Heat for about 5-7 minutes, or until the chicken is warmed through and slightly crispy. This method combines the benefits of quick heating and a crispy texture.

• Sous Vide Method: If you have a sous vide machine, set it to 140°F (60°C). Place the chicken thighs in a vacuum-sealed bag and immerse in the water bath. Heat for about 30 minutes. This method ensures the chicken remains incredibly juicy and evenly heated.

Each method offers a unique way to enjoy your leftover Vietnamese grilled lemongrass chicken, ensuring it remains as delicious as when it was first cooked.

• Mixing bowl: Use this to combine the lemongrass, garlic, fish sauce, soy sauce, brown sugar, vegetable oil, and black pepper for the marinade.

• Knife: Essential for finely chopping the lemongrass and mincing the garlic.

• Cutting board: Provides a stable surface for chopping the lemongrass and garlic.

• Tongs: Handy for turning the chicken thighs on the grill to ensure even cooking.

• Grill: Preheat this to medium-high heat to cook the chicken thighs to perfection.

• Meat thermometer: Useful for checking that the chicken has reached a safe internal temperature of 165°F.

• Serving platter: Ideal for presenting the grilled chicken thighs alongside rice or salad.

• Measuring spoons: Necessary for accurately measuring the fish sauce, soy sauce, brown sugar, vegetable oil, and black pepper.

• Basting brush: Can be used to apply any remaining marinade to the chicken while it's grilling.

Prepare the marinade in advance: Mix lemongrass, garlic, fish sauce, soy sauce, brown sugar, vegetable oil, and black pepper the night before to save time.

Use a food processor: Finely chop the lemongrass and garlic quickly with a food processor.

Marinate in a ziplock bag: Place the chicken thighs and marinade in a ziplock bag for easy coating and cleanup.

Preheat the grill while marinating: Start preheating the grill as soon as you begin marinating the chicken to save time.

Batch cook: Grill extra chicken to use in other meals throughout the week.