Easy Better Than Takeout Vietnamese Lemongrass Chicken Skewers
Easy Better Than Takeout Vietnamese Lemongrass Chicken Skewers. After making this many times, I discovered the trick to tender, flavorful chicken every time. The golden, crispy skewers are irresistible and ready in just 30 minutes. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Thai Fried Chicken Sandwich Recipe and Refreshing Watermelon Cucumber Salad with Feta and Mint.
Why This Easy Better Than Takeout Vietnamese Lemongrass Chicken Skewers Is Pure Comfort
- Crispy, juicy chicken with a rich, tangy flavor
- Easy, better than takeout recipe
- Perfect for meal prepping and grilling
- Versatile – serve with noodles, rice, or salad
What You'll Need for Easy Better Than Takeout Vietnamese Lemongrass Chicken Skewers
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Boneless, skinless chicken breasts
- Lemongrass paste
- Fish sauce
- Brown sugar
- Garlic
- Soy sauce
- Vegetable oil
- Lemongrass
- Garlic
- Fish sauce
- Soy sauce
- Brown sugar
- Salt
- Pepper
- Optional: Peanut sauce
- Optional: Chopped peanuts
- Optional: Fresh cilantro
- Optional: Lime wedges
📝 Ingredient Notes
- Lemongrass paste: If using fresh lemongrass, blend it with garlic, fish sauce, and oil until smooth.
🛒 Tools & Equipment I Recommend
- Immersion blender — Smooths lemongrass paste in seconds → See on Amazon
- Meat thermometer — Ensures perfect, tender chicken → See on Amazon
How to Make Easy Better Than Takeout Vietnamese Lemongrass Chicken Skewers
- Marinate: Combine chicken, lemongrass paste, fish sauce, sugar, garlic, soy sauce, and oil. Marinate for 30 minutes.
- Thread skewers: Thread chicken onto soaked skewers. Discard marinade.
- Grill: Grill skewers for 5-7 minutes per side or until cooked through.
- Serve: Serve with peanut sauce, chopped peanuts, cilantro, and lime wedges.
Cook's Tips for Perfect Easy Better Than Takeout Vietnamese Lemongrass Chicken Skewers
- Common mistake and fix: Overcooking dries out the chicken. Use a meat thermometer to ensure 165°F (74°C).
- Pro tip: Make extra marinade for basting during the last minutes of grilling.
- Pro tip: For a smoky flavor, grill the skewers on a charcoal grill.
Storing & Reheating Easy Better Than Takeout Vietnamese Lemongrass Chicken Skewers
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in the fridge for up to 3 days. Make-ahead tip: Marinate chicken up to 24 hours ahead.
Freezing Easy Better Than Takeout Vietnamese Lemongrass Chicken Skewers
Freeze uncooked skewers for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a spicy version, add sliced Thai chilies to the marinade.
- Best substitution: Replace chicken with pork or tofu for a different twist.
- Make-ahead: Marinate chicken up to 24 hours ahead.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If chicken sticks to the grill, lightly oil the grill grates before cooking.
Want to level up this recipe?
High-quality skewers — Prevents chicken from falling apart during grilling → Check price on Amazon
Easy Better Than Takeout Vietnamese Lemongrass Chicken Skewers
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Lemongrass paste
- Fish sauce
- Brown sugar
- Garlic
- Soy sauce
- Vegetable oil
Seasonings
- Lemongrass
- Garlic
- Fish sauce
- Soy sauce
- Brown sugar
- Salt
- Pepper
Optional Toppings
- Peanut sauce
- Chopped peanuts
- Fresh cilantro
- Lime wedges
Instructions
- Marinate: Combine chicken, lemongrass paste, fish sauce, sugar, garlic, soy sauce, and oil. Marinate for 30 minutes.
- Thread skewers: Thread chicken onto soaked skewers. Discard marinade.
- Grill: Grill skewers for 5-7 minutes per side or until cooked through.
- Serve: Serve with peanut sauce, chopped peanuts, cilantro, and lime wedges.
Notes
- Chef tip: For a spicy version, add sliced Thai chilies to the marinade.
- Best substitution: Replace chicken with pork or tofu for a different twist.
- Make-ahead: Marinate chicken up to 24 hours ahead.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If chicken sticks to the grill, lightly oil the grill grates before cooking.
Storage
- Fridge: Store leftovers in the fridge for up to 3 days.
- Freezer: Freeze uncooked skewers for up to 2 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Marinate chicken up to 24 hours ahead.
Nutrition Per Serving
- Calories: 350
- Protein: 35g
- Fat: 12g
- Carbs: 15g
- Fiber: 1g
- Sugar: 8g
- Sodium: 1200mg
- Cholesterol: 90mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Better Than Takeout Vietnamese Lemongrass Chicken Skewers FAQs
Yes, marinate the chicken up to 24 hours ahead. Cook just before serving.
Overcooking is the most common reason. Use a meat thermometer to ensure 165°F (74°C).
Yes, freeze uncooked skewers for up to 2 months. Thaw overnight before cooking.
Yes, broil the skewers for 5-7 minutes per side at high heat.
Soy sauce or Worcestershire sauce can be used as a substitute.
A Warm Final Note
I can’t wait for you to try Easy Better Than Takeout Vietnamese Lemongrass Chicken Skewers and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
