Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce
Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce are a better-than-takeout dinner option that’s ready in just 30 minutes. After making this recipe dozens of times, I’ve perfected the marinade for juicy, flavorful chicken. The trick I discovered is to let the chicken marinate for at least 30 minutes to ensure it’s infused with the delicious lemongrass and garlic flavors. The crispy chicken skewers are served with a creamy, irresistible peanut dipping sauce. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Lemon Curd Chia Pudding Recipe for Breakfast and Brown Sugar Chai Cake Recipe with Warm Spices.
Why This Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce Is Pure Comfort
- Better than takeout flavor in just 30 minutes
- Juicy, flavorful chicken marinated in lemongrass and garlic
- Creamy, irresistible peanut dipping sauce
- Easy to customize with your favorite vegetables
What You'll Need for Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb boneless, skinless chicken breasts
- 2 stalks lemongrass, white parts only
- 4 cloves garlic
- 1/4 cup fish sauce
- 1/4 cup vegetable oil
- 1/4 cup honey
- 1/4 cup soy sauce
- 1/4 cup lime juice
- 1/4 cup creamy peanut butter
- 1/4 cup warm water
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup chopped fresh cilantro (for garnish)
- 1/4 cup chopped fresh basil (for garnish)
- Optional: Lime wedges
- Optional: Sliced green onions
- Optional: Roasted peanuts
📝 Ingredient Notes
- lemongrass: Remove the tough outer leaves and trim the root end. Cut the tender white part into 1-inch pieces.
- fish sauce: You can substitute soy sauce or tamari for a gluten-free option.
🛒 Tools & Equipment I Recommend
- Immersion Blender — Makes quick work of blending the peanut sauce and marinade. → See on Amazon
- Grill Pan — Achieves perfect grill marks and helps prevent the chicken from sticking. → See on Amazon
How to Make Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce
- Prepare the marinade: In a blender, combine lemongrass, garlic, fish sauce, vegetable oil, honey, soy sauce, and lime juice. Blend until smooth.
- Marinate the chicken: Cut the chicken into 1-inch pieces and place in a large bowl. Pour the marinade over the chicken and toss to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours.
- Preheat the grill: Preheat a grill or grill pan over medium-high heat.
- Grill the chicken: Thread the chicken pieces onto skewers and grill for 5-7 minutes per side, or until cooked through and lightly charred.
- Prepare the peanut sauce: In a small bowl, whisk together peanut butter and warm water until smooth. Add more water if needed to reach your desired consistency.
- Serve: Transfer the chicken skewers to a serving platter and garnish with cilantro, basil, and your choice of toppings. Serve with the peanut sauce on the side for dipping.
Cook's Tips for Perfect Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce
- Common mistake and fix: The #1 reason this recipe fails is using low-quality, watery peanut butter. To prevent this, use a natural, creamy peanut butter with no added sugar or oil.
- Pro tip: For extra flavor, marinate the chicken for up to 4 hours. The longer it marinates, the more flavorful it will be.
- Pro tip: To make this recipe gluten-free, use tamari instead of soy sauce and ensure all other ingredients are certified gluten-free.
- Pro tip: For a spicy kick, add red pepper flakes to the marinade and peanut sauce.
Storing & Reheating Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce
Short-Term Storage
Store in an airtight container in the fridge. Store leftover chicken skewers in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: Marinate the chicken up to 4 hours ahead of time. Cooked chicken skewers can be made up to 1 day ahead and reheated before serving.
Freezing Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce
Freeze cooked chicken skewers in a single layer on a baking sheet, then transfer to an airtight container for up to 3 months. Reheat in the oven at 350°F (180°C) for 15-20 minutes.
How to Reheat Without Drying It Out
Oven: Reheat leftover chicken skewers in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat leftover chicken skewers in the microwave for 1-2 minutes, then finish in the oven at 350°F (180°C) for 5-10 minutes.
Recipe Notes
- Chef tip: To make this recipe even faster, use pre-cut chicken tenders instead of chicken breasts.
- Best substitution: For a nut-free option, substitute sunflower seed butter for the peanut butter.
- Make-ahead: Marinate the chicken up to 4 hours ahead of time. Cooked chicken skewers can be made up to 1 day ahead and reheated before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the chicken is sticking to the grill, try using a grill pan or cooking the chicken in a skillet on the stove.
Want to level up this recipe?
High-quality skewers — Ensure even cooking and prevent the chicken from sticking to the grill. → Check price on Amazon
Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 stalks lemongrass, white parts only
- 4 cloves garlic
- 1/4 cup fish sauce
- 1/4 cup vegetable oil
- 1/4 cup honey
- 1/4 cup soy sauce
- 1/4 cup lime juice
- 1/4 cup creamy peanut butter
- 1/4 cup warm water
Seasonings
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup chopped fresh cilantro (for garnish)
- 1/4 cup chopped fresh basil (for garnish)
Optional Toppings
- Lime wedges
- Sliced green onions
- Roasted peanuts
Instructions
- Prepare the marinade: In a blender, combine lemongrass, garlic, fish sauce, vegetable oil, honey, soy sauce, and lime juice. Blend until smooth.
- Marinate the chicken: Cut the chicken into 1-inch pieces and place in a large bowl. Pour the marinade over the chicken and toss to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours.
- Preheat the grill: Preheat a grill or grill pan over medium-high heat.
- Grill the chicken: Thread the chicken pieces onto skewers and grill for 5-7 minutes per side, or until cooked through and lightly charred.
- Prepare the peanut sauce: In a small bowl, whisk together peanut butter and warm water until smooth. Add more water if needed to reach your desired consistency.
- Serve: Transfer the chicken skewers to a serving platter and garnish with cilantro, basil, and your choice of toppings. Serve with the peanut sauce on the side for dipping.
Notes
- Chef tip: To make this recipe even faster, use pre-cut chicken tenders instead of chicken breasts.
- Best substitution: For a nut-free option, substitute sunflower seed butter for the peanut butter.
- Make-ahead: Marinate the chicken up to 4 hours ahead of time. Cooked chicken skewers can be made up to 1 day ahead and reheated before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the chicken is sticking to the grill, try using a grill pan or cooking the chicken in a skillet on the stove.
Storage
- Fridge: Store leftover chicken skewers in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze cooked chicken skewers in a single layer on a baking sheet, then transfer to an airtight container for up to 3 months. Reheat in the oven at 350°F (180°C) for 15-20 minutes.
- Oven reheat: Reheat leftover chicken skewers in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat leftover chicken skewers in the microwave for 1-2 minutes, then finish in the oven at 350°F (180°C) for 5-10 minutes.
- Make ahead: Marinate the chicken up to 4 hours ahead of time. Cooked chicken skewers can be made up to 1 day ahead and reheated before serving.
Nutrition Per Serving
- Calories: 350
- Protein: 30g
- Fat: 18g
- Carbs: 15g
- Fiber: 2g
- Sugar: 12g
- Sodium: 1800mg
- Cholesterol: 70mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce FAQs
Yes, marinate the chicken up to 4 hours ahead of time. Cooked chicken skewers can be made up to 1 day ahead and reheated before serving.
The #1 reason this recipe fails is overcooking the chicken. To prevent this, use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
Yes, freeze cooked chicken skewers in a single layer on a baking sheet, then transfer to an airtight container for up to 3 months. Reheat in the oven at 350°F (180°C) for 15-20 minutes.
Yes, cook the chicken skewers in the air fryer at 400°F (200°C) for 10-12 minutes, flipping halfway through, or until cooked through and lightly charred.
For a nut-free option, substitute sunflower seed butter for the peanut butter.
A Warm Final Note
I can’t wait for you to try Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce 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!
