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Grilled Lemongrass Chicken with Vietnamese Dipping Sauce

A flavorful Vietnamese dish featuring tender marinated chicken grilled to perfection and served with a tangy Nuoc Cham dipping sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Vietnamese
Calories: 350
Ingredients Method Notes

Ingredients
  

Marinade
  • 4 cloves garlic fresh is best for vibrant flavor
  • 1/2 teaspoon black peppercorns
  • 1 stalk lemongrass, bottom half only, finely chopped look for firm stalks
  • 2 tablespoons neutral oil (canola or vegetable works well)
  • 1 tablespoon fish sauce (for authentic flavor, Red Boat recommended)
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 2 tablespoons water
  • 1 lb chicken thighs, boneless, skinless (for tenderness and flavor)
For Serving
  • Jasmine rice or rice vermicelli (your choice!)
Nuoc Cham (Dipping Sauce)
  • 1 small garlic clove (for crisp flavor)
  • 1 1/2 tablespoons sugar
  • 1/4 cup water
  • 2 tablespoons lime juice (freshly squeezed for brightness)
  • 1 1/2 tablespoons fish sauce (high-quality recommended)

Method
 

Preparation
  1. In a mortar and pestle, pound the garlic and black peppercorns until fine to release essential oils.
  2. Toss in the finely chopped lemongrass and pound into a rough paste.
  3. Add the neutral oil, fish sauce, soy sauce, sugar, and water to the paste. Mix until the sugar dissolves.
  4. Pour the marinade over the chicken thighs, ensuring they are well-coated. Let marinate for at least 2 hours, preferably overnight.
Grilling
  1. Preheat your grill on high and oil the grates to prevent sticking.
  2. Grill the chicken for 1-2 minutes with the lid closed, then flip and cook an additional 1-2 minutes until done.
Broiling
  1. Preheat your broiler and place the chicken on a lined baking sheet. Broil for approximately 7-10 minutes, flipping halfway.
Prepare the Dipping Sauce
  1. While the chicken is grilling, pound the small garlic clove and Thai chili into a paste, then add sugar and grind it in.
  2. Stir in the remaining ingredients until the sugar dissolves.
Serve
  1. Serve the grilled chicken sizzling with jasmine rice or rice vermicelli and a side of Nuoc Cham dipping sauce.

Notes

Always opt for the freshest ingredients available. Let the chicken rest for a few minutes before slicing for juiciness.