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Grilled Lemongrass Chicken with Vietnamese Dipping Sauce

This flavorful dish features marinated grilled chicken thighs infused with zesty lemongrass and served with a spicy Vietnamese dipping sauce.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 2 hours 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Southeast Asian, Vietnamese
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Grilled Lemongrass Chicken
  • 4 cloves garlic fresh is best for a punchy flavor!
  • 1/2 teaspoon black peppercorns using whole peppercorns elevates the dish
  • 1 stalk lemongrass, bottom half only, finely chopped look for firm, vibrant stalks
  • 2 tablespoons neutral oil like canola or vegetable oil
  • 1 tablespoon fish sauce add umami goodness!
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar white or brown works
  • 2 tablespoons water
  • 1 lb chicken thighs, boneless and skinless the thighs stay tender while grilling
  • to taste servings Jasmine rice or rice vermicelli for serving
For the Nuoc Cham Dipping Sauce
  • 1 small clove garlic for extra flavor in the sauce
  • 1 1/2 tablespoons sugar for balancing the heat
  • 1/4 cup water
  • 2 tablespoons lime juice freshly squeezed is best!
  • 1 1/2 tablespoons fish sauce

Method
 

Preparation
  1. In a mortar and pestle, pound the garlic and black peppercorns until finely crushed.
  2. Add lemongrass and continue to pound into a rough paste.
  3. Transfer the paste into a bowl, add oil, fish sauce, soy sauce, sugar, and water, and stir until the sugar is dissolved.
  4. Pour the marinade over chicken thighs. Mix well to coat the chicken thoroughly. Marinate for at least 2 hours or overnight for deeper flavor.
Cooking
  1. If using a grill, preheat it to high. Oil the grates to prevent sticking. Grill the chicken for 1-2 minutes on one side, then rotate to create crosshatch marks, grilling for an additional 1-2 minutes on the other side.
  2. For broiling, preheat the broiler, place marinated chicken on a lined baking sheet, and broil for 7-10 minutes, until browned.
Prepare Nuoc Cham
  1. In a mortar and pestle, combine the small garlic clove and Thai chili into a rough paste. Stir in sugar, then add remaining ingredients (water, lime juice, fish sauce) until dissolved.
Serving
  1. Plate the grilled chicken alongside Jasmine rice or rice vermicelli, drizzling with nuoc cham as desired.

Notes

Quality Matters: Always choose fresh ingredients, especially for the lemongrass and chicken. Store leftovers in an airtight container in the fridge for up to 3 days. You can prep the marinade up to a week in advance and store it in the fridge. If the chicken seems dry, it may be overcooked; aim for an internal temperature of 165°F.