Grilled Vietnamese Lemongrass Cilantro Chicken is delicious in salads, sandwiches, summer rolls, or as a main course.
I visited Vietnam many years ago as part of a corporate incentive trip, and I still remember how hot it was. Lunch was a cold buffet, nothing too memorable. It wasn’t until I met a local Vietnamese American woman that I tasted delicious pho and a cool Vietnamese noodle salad served with fresh herbs and fried Vietnamese spring rolls for the first time. I’ve been intrigued ever since. There are similarities between Vietnamese and Thai cuisine, but I find Vietnamese food more subtle in flavor.
Vietnamese Lemongrass Cilantro Chicken Marinade
The marinade for Vietnamese Lemongrass Cilantro Chicken is rich and flavorful. Lemongrass can be found at Asian grocers, but can also sometimes be found in the fresh herb section of supermarkets. Fish sauce is more readily available in the Asian section of supermarkets these days.
It’s important to marinate the chicken for several hours for best flavor.
To prevent sticking when grilling this chicken, drizzle oil on a piece of foil placed on a baking sheet and lay the chicken on top. Drizzle a little more oil on top of the chicken, and slide the whole piece of foil onto the grill. This is my favorite trick when grilling chicken and fish for non-stick cooking and easy cleanup.
- 1½ pounds skinless, boneless chicken breast
- 2 tablespoons minced lemongrass
- 1 tablespoon minced shallot
- 1 tablespoon minced garlic
- 1 tablespoon gluten free soy sauce
- 1 tablespoon organic sugar
- 1 tablespoon fish sauce
- 1 teaspoon red pepper flakes
- ¼ cup minced cilantro leaves
- Mix marinade ingredients together in a large bowl. Add chicken and toss to coat. Cover and refrigerate for at least 2 hours.
- Grill until cooked through.