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Grilled Lemongrass Chicken

I think Vietnamese food is just awesome. So, today, I’d like to share with you one of my favorite, this fantastic Vietnamese inspired Grilled Lemongrass Chicken. I love the simple taste of the charcoal smoked grilled chicken, infused with the aromatic flavor from the lemongrass. The grilled chicken bites are best enjoyed with lots of crisp lettuce leaves, mint leaves, Asian basil, shredded cucumber, carrots, and Vietnamese dipping sauce. Just ensure you have plenty of napkins as this is a fun DIY hands-on meal. Grab a cold beer or a glass of wine and enjoy!

Grilled Lemongrass Chicken


4 (850 g) Chicken Breast, lightly pounded and cubed (about ¾ inch)
4 Stalks Lemongrass, minced
2 Cloves Garlic, minced
2 (60 g) Shallots, minced
2 Tbsp Sugar
1 Tbsp Oyster Sauce

2 tsp Chili Flakes

3 Tbsp Fish Sauce

1 tsp Sea Salt
3 Tbsp Peanut Oil

20 Bamboo Skewers, soaked in the water for 1 hour
 or metal skewers
Peanut or Vegetable Oil
Lettuce Leaves
Mint Leaves
Asian Basil
Cucumber, shredded
Carrots, shredded

Vietnamese Dipping Sauce
6 Thai Chilies, chopped
6 Tbsp Sugar
1 Clove Garlic, chopped
3 Tbsp Lime Juice
6 – 8 Tbsp Fish Sauce
¾ to 1 Cup of Warm Water
Some shredded carrots


Combine the chicken, lemongrass, garlic, shallots, sugar, oyster sauce, chili flakes, fish sauce, oil, and sea salt in a bowl. Refrigerate the chicken mixture for about 3 hours.

Light up the charcoal or prepare the gas grill for direct cooking over medium heat.

Thread the marinated chicken pieces onto each skewer. Grill and baste with additional oil until the chicken is fully cooked. Serve warm with lettuce leaves, Asian basil, mint leaves, cucumber, carrots, and Vietnamese dipping sauce.


  1. Angie, this looks good like our satay and I know it must be flavorful too with those wonderful marinade ingredients and the Vietnamese dipping sauce...oooo salivating now :) Thanks for the recipe. Will try this out when we have our bbq treat.

  2. That looks awesomely delicious and packed with flavours...i love your pictures and ur blog!

  3. Looks so yummy. The flavour must be so wonderful especially with all the refreshing vegies. I'd like to have a bite of this...=)

  4. What do you think, Angie ... would dark meat (and with some skin!) work better? Hehehe ... I am soooo fixated with making satay with dark meat! Ben

  5. @Ben and Suanne: Ben, I don't see any reasons why it shouldn't work. Not sure about being better :-)

  6. Those are some of my favorite flavors. Apart from the chicken I have got my heart on the spicy dip, I'm sure its incredible

  7. It must taste delicious, I am very curious to taste this lemon grass seasoned chicken. Wonderful recipe :)

  8. this looks like satay, looks so salivating.

  9. Woah this looks yummy! I just downloaded the recipe and will make it this weekend. Great pictures!! Congrats on Top 9.

  10. This chicken looks so good. And apparently it's not too hard to make :) I'm loving this - it will be a good alternative to the chicken I usually make.

  11. I've been eying some beautiful lemongrass stalks at the market thinking of shrimp curry and was wondering what else I could use it up in. This is absolutely perfect! So excited!!
    thx for sharing.

  12. Looks like summer. I love Vietnamese food too. Congratulations on your Top 9!

  13. Angie, I love Vietnamese food. It's so light and flavourful. Your chicken skewers look so delicious. I love that the recipe is not complicated. These would make great appetizers for a party. Thanks for sharing your recipe.

  14. wher ever there's lemongrass there's pleasure !!

  15. Angie,
    We made this chicken dish tonight and it was absolutely delicious, just as good as our favorite local Vietnamese restaurant. Thanks for sharing the recipe.


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