Grilled Lemongrass Chicken (Printable Version)

Soft and flavorful chicken thighs soaked in a lemongrass-garlic-soy blend. Stir-fried with fresh veggies for a vibrant plate of pure Vietnamese flavor.

# Ingredients:

→ Chicken Marinade

01 - 4 chicken thighs, boneless and skinless (try breast meat if you want something leaner)
02 - 2 tablespoons lemongrass, finely chopped (use only the soft inside part)
03 - 4 minced garlic cloves
04 - 2 tablespoons fish sauce (or swap for soy sauce if you're going vegetarian)
05 - 1 tablespoon brown sugar, packed
06 - 1 tablespoon soy sauce
07 - 1 teaspoon ground turmeric
08 - 1 tablespoon freshly squeezed lime juice
09 - 1 teaspoon chili flakes (optional, for heat lovers)
10 - 1 tablespoon vegetable oil

→ Cooking

11 - 2 tablespoons cooking oil
12 - 1 medium onion, sliced thinly
13 - 1 red bell pepper, cut into thin strips (optional)
14 - 1 teaspoon sesame oil (optional, adds flavor)
15 - Cilantro, chopped (for topping)
16 - Lime slices (for squeezing at the table)

→ Side Options

17 - Jasmine rice or any steamed white rice
18 - Fresh veggies or a light salad (optional)

# Steps:

01 - Combine lemongrass, garlic, fish sauce, brown sugar, soy sauce, turmeric, lime juice, chili flakes (if using), and a spoon of oil in a bowl. Stir together until the sugar completely dissolves.
02 - Put your chicken in a bag or shallow dish, then pour the marinade on top. Coat each piece well. Cover it up and chill in the fridge for at least 1 hour, or overnight if you're prepping ahead.
03 - Slice the onion thin, and cut the red bell pepper into strips while you wait for the chicken to soak. Have the cilantro and lime slices ready too.
04 - Heat a skillet over medium-high with 2 tablespoons of oil. Toss in the sliced onions and bell pepper strips. Cook for 3 minutes until soft and lightly browned, then set them aside.
05 - Using the same skillet, add a little more oil if needed. Put in the marinated chicken, cooking it for 4 to 5 minutes on each side. You want it golden and fully cooked (165°F inside). Cook in batches if the pan feels crowded.
06 - Take the chicken out, place it on a cutting board, and let it sit for 5 minutes. Cut into strips or pieces, whatever you like best.
07 - Put the cooked veggies back in the skillet with the sliced chicken. Stir everything together. Add a bit of sesame oil if you want, then give it one more stir before taking it off the heat.
08 - Scoop the chicken and veg mixture over your rice. Top with cilantro and serve with lime wedges on the side for squeezing.

# Notes:

01 - Fresh lemongrass makes this taste better, so skip dried or paste versions if you can.
02 - You’ll usually find lemongrass in Asian or well-stocked grocery stores.
03 - Lemon zest and ginger (2 teaspoons lemon zest + 1 teaspoon ginger) can sub in if lemongrass isn’t available.
04 - This is one of those dishes that tastes even better reheated the next day.

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