Lemongrass Chicken

Lemongrass Chicken

Course Main Course
Cuisine Vietnamese
Prep Time 10 minutes
Cook Time 10 minutes
Marinating Time 1 hour
Total Time 20 minutes
Servings 4 servings
Calories 335kcal
Author Liza Agbanlog



  • 4 lemongrass stalks , tough outer layers removed, or 2 tbsp lemongrass paste
  • 1 shallot , peeled
  • 2 cloves of garlic , peeled
  • 1 tbsp fish sauce , or 1 tbsp soy sauce
  • 2 tsp brown sugar
  • ½ tsp red pepper flakes
  • 4 chicken breasts , butterflied
  • 2 tbsp vegetable oil
  • Lime , for serving
  • Parsley , for garnish


  • Process the lemongrass, shallots, garlic, fish sauce, brown sugar and red pepper flakes in a food processor until it turns into a paste. Place the butterflied chicken breasts and the paste in a resealable plastic bag. Massage the bag to combine the chicken and the paste. Refrigerate and marinade for 1 hour up to overnight.
  • In a large skillet, heat the oil over medium heat. Remove the chicken from the marinade and scrape off any excess marinade on the chicken. Discard the marinade.
  • Cook the chicken breasts, flipping halfway through, until golden brown and no longer pink inside, about 8-10 minutes total.
  • Season with salt and pepper to taste. Serve with lime wedges and garnish with parsley.


Recipe source: Bon Apetit


Calories: 335kcal | Carbohydrates: 4g | Protein: 48g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 144mg | Sodium: 621mg | Potassium: 906mg | Sugar: 2g | Vitamin A: 140IU | Vitamin C: 3.7mg | Calcium: 17mg | Iron: 1.3mg