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Easy Lemongrass Chicken Recipe

Learn to make an incredibly flavourful Vietnamese lemongrass chicken that is easy to prepare and marinate using the FoodSaver® Multi-Use Food Preservation System.

Course Main Course
Cuisine Asian, Vietnamese
Keyword FoodSaver, Lemongrass Chicken
Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings 4 people
Author Mary Tang

Ingredients

  • 4 chicken quarters
  • 3 lemongrass stalks, finely chopped
  • ¼ cup brown sugar dissolved in ¼ cup (60 ml) water
  • ¼ (60 ml) cup soy sauce
  • ¼ (60 ml) cup fish sauce
  • 1 shallot, sliced
  • 6 garlic cloves, peeled and crushed
  • 2 Tbsp. sesame oil

Instructions

Marinate the chicken

  1. Peel and discard the hard outer layer of the lemongrass and finely chop.

  2. Add the lemongrass, sliced shallots, and garlic separately into the mortar and pestle. Pound each ingredient with the pestle and add to a large bowl.

  3. In a separate bowl, add brown sugar and water, and mix until the sugar dissolves. Add soy sauce and fish sauce and mix well. Pour the mixture into the bowl with lemongrass, shallots and garlic and mix.

  4. Add the chicken into the bowl and evenly distribute the marinade.

  5. Vacuum seal the chicken in the marinade using the FoodSaver® Multi-Use Food Preservation System and marinade for 3 hours or overnight in the fridge.

Cooking the chicken

  1. Take out the chicken 30 minutes before roasting.

  2. Preheat the oven to 375 degrees °F.

  3. Place the chicken on the baking sheet and pour the marinade into the pan. Cook for 30 minutes or until the internal temperature of the thighs are 165 degrees °F. Broil for 3 minutes to further brown the skin.

  4. Let the chicken cool for 10 minutes. Scrape the sauce from the pan into a bowl. Brush the chicken with sesame oil before serving.

Recipe Notes

The recipe can be adapted for the grill.