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
7 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Combine lemongrass, fish sauce, garlic, and 2 tbsp olive oil in a bowl. Pat chicken dry and coat thoroughly with the marinade.
Step 2
Heat a cast-iron skillet or grill pan over medium-high until smoking. Lay chicken pieces flat without crowding.
Step 3
Sear chicken 5–6 minutes per side without moving. Surface should char and caramelize; thickest parts register 165°F when poked.
Step 4
Transfer chicken to a plate and rest 2 minutes. Fluff rice and divide between serving bowls.
Step 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
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
