Vietnamese lemongrass chicken (ga xao sa ot) tastes like a restaurant favorite but cooks like a weeknight dinner. Boneless chicken thighs soak up a punchy marinade of fresh lemongrass, garlic, fish sauce, and sugar, then hit a hot grill or skillet until the edges turn golden and caramelized.
Serve it over steamed jasmine rice with sliced cucumber and a small bowl of nuoc cham (Vietnamese dipping sauce) — the cool rice and crisp vegetables balance the sweet-salty marinade.
Ingredients
Serves 4.
- 1 1/2 lb (680 g) boneless, skinless chicken thighs
- 3 stalks fresh lemongrass, tough outer layers removed, finely minced (about 1/3 cup)
- 4 cloves garlic, minced
- 2 tbsp fish sauce
- 1 1/2 tbsp sugar
- 1 tbsp neutral oil (avocado or canola), plus more for the grill or pan
- 1 tsp soy sauce (optional, for deeper color)
- 1/2 tsp freshly ground black pepper
- 1 Thai chile, sliced (optional)
For serving: steamed jasmine rice, sliced cucumber, nuoc cham (Vietnamese dipping sauce).
Method
- Mince the lemongrass very finely — or pulse the white inner core in a food processor. Woody fibers are the most common complaint in this dish, and fine mincing is the fix.
- Whisk the lemongrass, garlic, fish sauce, sugar, soy sauce (if using), oil, and black pepper in a bowl. Add the chicken and turn to coat every piece.
- Marinate covered in the refrigerator for at least 2 hours and up to overnight. Four hours is a good target — the flavor deepens without the meat turning soft.
- Grilling (main method): preheat the grill to medium-high and oil the grates. Grill the thighs about 6 minutes per side, until well charred at the edges. If you brush on leftover marinade, do it only in the first minutes of grilling — never spoon raw-chicken marinade over finished meat. (To reuse marinade as a finishing sauce, boil it hard for at least 1 minute first; safest is to make a fresh batch.)
- Pan-sear alternative: heat a heavy skillet over medium-high heat with a thin film of oil. Sear the thighs about 6 minutes per side without crowding the pan; work in batches. Crowding steams the meat instead of browning it.
- Check doneness with an instant-read thermometer in the thickest part: chicken must reach 165°F (74°C) internal temperature (FoodSafety.gov).
- Rest 5 minutes, slice, and serve over rice with cucumber and nuoc cham.
Tips and ingredient notes
- Lemongrass: fresh stalks beat jarred paste on fragrance. Frozen lemongrass is a reasonable substitute for the marinade.
- Sugar: it is what caramelizes the edges. White sugar is the most common choice; brown sugar or a touch of honey also work.
- Chicken cut: thighs stay juicy and forgiving. Breasts dry out faster — if you use them, pound to an even 3/4-inch thickness.
- Honest limit: this is a home-cook adaptation of a restaurant-style dish, not a claim of a traditional regional recipe.
Storage and food safety
Allergen note: contains fish (fish sauce) and soy (optional soy sauce). Refrigerate leftovers promptly and use within 4 days (FoodSafety.gov leftover guidance). Never reuse marinade that touched raw chicken unless it is boiled hard for at least 1 minute.
2 thoughts on “Vietnamese Lemongrass Chicken”