🇻🇳 VietnamCatalog recipe
Boneless chicken thighs marinated in lemongrass, garlic and fish sauce, grilled until blistered and served over rice with quick-pickled carrot and cucumber.
For 4 servings.
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Combine the chicken thighs with lemongrass, garlic, shallot, fish sauce, honey and pepper. Marinate at least 30 minutes, or overnight in the fridge.
Toss the shredded carrot with the rice vinegar, sugar and a pinch of salt; set aside to pickle.
Cook the jasmine rice according to the package.
Heat a grill pan or outdoor grill to medium-high and cook the chicken 5–6 minutes per side until charred in spots and cooked through.
💡 Leave the chicken alone for the first few minutes — moving it early tears off the char you're building.
Rest 3 minutes, then slice against the grain.
Divide the rice between bowls and top with the sliced chicken, cucumber, drained pickled carrot, cilantro and a lime wedge.
Grilled lemongrass chicken is one of Vietnam's most repeated home dinners — the marinade takes minutes to mix and the grill does the rest. It turns up equally on a lunch-counter rice plate and a family dinner table, any night of the week.
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