Lemongrass Grilled Chicken with Rice & Salad
Charred Vietnamese grilled chicken marinated in lemongrass, garlic, and fish sauce—served over steamed rice with fresh tomatoes and greens. Punchy, aromatic, ready in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 1 lb chicken thighs, boneless and skinless
- 3 stalks lemongrass, trimmed and minced (white + light green parts)
- 3 tbsp fish sauce
- 4 cloves garlic cloves, minced
- 2 cups steamed rice
- 2 medium tomatoes, sliced
- 2 cups mixed salad greens
Instructions
- 1
Combine lemongrass, fish sauce, garlic, and 2 tbsp olive oil in a bowl. Pat chicken dry and coat thoroughly with the marinade.
- 2
Heat a cast-iron skillet or grill pan over medium-high until smoking. Lay chicken pieces flat without crowding.
- 3
Sear chicken 5–6 minutes per side without moving. Surface should char and caramelize; thickest parts register 165°F when poked.
- 4
Transfer chicken to a plate and rest 2 minutes. Fluff rice and divide between serving bowls.
- 5
Top rice with charred chicken. Arrange tomato slices and greens on the side. Drizzle with extra fish sauce or lime if desired.
Tools you’ll need
- 12-inch cast-iron skillet or grill pan
- small mixing bowl
- instant-read thermometer
- cutting board
- knife
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