There’s an herb that is way underused in American cuisine – l e m o n g r a s s ! Commonly used in Asian dishes, this herb has a distinct aroma and flavor and can really pack a punch. Just a couple of tablespoons of lemongrass in minced form can make a huge impact on your dish, hence the reason why it is often used in Vietnamese marinades! One of my favorite Vietnamese dishes that utilizes this herb for optimal flavors is lemongrass chicken. You can find them over rice, noodles, or in banh mi and here is my recipe for it! For those who have never tried lemongrass, you won’t regret it!
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Vietnamese Lemongrass Chicken Recipe (Gà Xào Sả)
One of my favorite ways to flavor chicken thighs or leg quarters is through an appetizing and aromatic Vietnamese lemongrass marinade. Follow my recipe to learn how I marinate, bake and broil chicken for a delicious dinner!
Ingredients
MARINADE
- 1 scallion white part only, finely chopped
- 2 tbsp ginger minced
- 2 cloves garlic minced
- 3-4 tbsp shallots diced
- 2 stalks lemongrass (white tender interior only) minced
- 2 tbsp fish sauce
- 2 tbsp light soy sauce
- 2 tbsp dark brown sugar
- 1 tbsp lime juice
- 1 tbsp cooking oil
REST OF DISH
- 3 chicken leg quarters or 6 chicken thighs (about 2.5 lbs)
- cooking oil spray
Instructions
- Place the marinade ingredients into a large Ziploc bag and mix until well blended. Add the chicken into the bag and massage until the they are thoroughly coated with the marinade. Leave in the refrigerator to marinate overnight, flipping occasionally.
- Transfer the chicken onto a baking tray coated with a thin layer of cooking oil spray, skin side up. Bake at 400ºF for 35 – 40 minutes, flipping the chicken halfway. More time may be necessary, depending on the size of your chicken leg quarters/thighs.
- Broil the chicken for 5 minutes or until the skin reaches your desired crispiness. Make sure an inserted meat thermometer reads 165ºF.
- Serve with rice, pickled vegetables and Vietnamese dipping sauce (nuoc mam). Enjoy!
