Gluten Free Vietnamese Lemongrass Chicken
Bright, aromatic, and deeply savory, this lemongrass chicken delivers the kind of bold Vietnamese-inspired flavors that make a weeknight dinner feel genuinely special. Bone-in, skin-on thighs are the secret weapon here — they stay incredibly juicy through the sear and braise, then finish with a glossy, caramelized glaze that clings to every inch of the skin. The marinade does the heavy lifting, layering finely minced lemongrass, garlic, fish sauce, tamari, lime juice, and turmeric into something that smells absolutely electric the moment it hits a hot pan. One thing that trips people up with Vietnamese-style dishes is soy sauce — most traditional bottles contain wheat, but this recipe uses tamari instead, making it naturally safe without any substitution gymnastics. Fish sauce is naturally wheat-free as well, so the entire flavor base is clean and straightforward. A reserved portion of the marinade gets reduced into a finishing glaze right in the skillet, which means you get that sticky, restaurant-quality coating without any added thickeners or mystery ingredients. Serve it over steamed rice with fresh cilantro, scallions, and a squeeze of lime, and this one easily feeds four people who will absolutely be asking for seconds.
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Learn more →Ingredients
4 servings
For the chicken
- 8 bone-in, skin-on chicken thighs (about 3 lb total)
For the marinade
- 3 stalks lemongrass, tough outer layers removed, bottom 4 inches finely minced
- 4 cloves garlic, minced
- 2 tbsp fish sauce
- 2 tbsp tamari
- 2 tbsp fresh lime juice (about 2 limes)
- 1 tbsp brown sugar
- 1 tsp ground turmeric
- ½ tsp red pepper flakes
For cooking
- 2 tbsp neutral oil (such as avocado or canola oil), divided
- ¼ cup chicken broth
For serving
- 2 scallions, thinly sliced
- ¼ cup fresh cilantro leaves
- 1 lime, cut into wedges
- 1 fresh red chili, thinly sliced (optional)
Instructions
- 1
In a large mixing bowl, combine the minced lemongrass, garlic, fish sauce, tamari, lime juice, brown sugar, turmeric, and red pepper flakes. Stir until the sugar dissolves.
- 2
Pat the chicken thighs dry with paper towels and add them to the bowl. Turn to coat thoroughly, then cover and marinate at room temperature for 30 minutes (or refrigerate for up to 4 hours). Reserve 2 tablespoons of the marinade in a small bowl before adding the chicken — this portion will be used as a finishing glaze.
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