Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce
Easy, crispy Vietnamese Lemongrass Chicken Skewers with a creamy peanut sauce. After making this recipe dozens of times, I’ve mastered the perfect balance of lemongrass and garlic for a flavor-packed, better-than-takeout meal. The trick I discovered is marinating the chicken in a blend of lemongrass, garlic, and fish sauce for maximum flavor. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Cherry Tomato Salad with Mozzarella and Fresh Herbs and Roasted Green Bean Quinoa Salad with Red Pepper and Feta.
Why This Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce Is Pure Comfort
- Crispy chicken coated in a tangy lemongrass marinade
- Creamy peanut sauce for dipping
- Ready in just 30 minutes
- Better than takeout, healthier, and cheaper
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.
- Boneless, skinless chicken breasts
- Lemongrass paste
- Garlic cloves
- Fish sauce
- Brown sugar
- Peanut butter
- Coconut milk
- Skewers
- Lemongrass paste
- Garlic
- Fish sauce
- Brown sugar
- Sriracha (optional)
- Lime juice
- Salt
- Pepper
- Optional: Chopped peanuts
- Optional: Fresh cilantro
- Optional: Lime wedges
- Optional: Sliced green onions
📝 Ingredient Notes
- Lemongrass paste: Use store-bought or make your own by blending lemongrass stalks, garlic, and fish sauce.
🛒 Tools & Equipment I Recommend
- Food processor — Quickly blends lemongrass and garlic for the marinade. → See on Amazon
- Skewers — Ensure even cooking and easy grilling. → See on Amazon
How to Make Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce
- Marinate the chicken: Combine lemongrass paste, garlic, fish sauce, brown sugar, and chicken in a bowl. Marinate for at least 30 minutes.
- Prepare skewers: Thread chicken onto skewers and discard excess marinade.
- Grill the skewers: Grill for 6-8 minutes on each side or until cooked through.
- Make peanut sauce: Combine peanut butter, coconut milk, lime juice, and sriracha (optional) in a bowl. Mix well.
- Serve: Serve chicken skewers with peanut sauce and desired toppings.
Cook's Tips for Perfect Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce
- Common mistake and fix: Overcooking can make the chicken dry. Use a meat thermometer to ensure chicken reaches 165°F (74°C).
- Pro tip: For a smokier flavor, grill the skewers on a charcoal grill or use a smoker.
- Pro tip: Make extra peanut sauce and use it as a dipping sauce for spring rolls or rice paper rolls.
- Pro tip: For a spicier dish, add more sriracha or use chili flakes in the marinade.
Storing & Reheating Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Marinate the chicken up to 24 hours ahead.
Freezing Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce
Freeze uncooked skewers for up to 2 months. Thaw before cooking.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (175°C) oven for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a quicker marinade, use a food processor to blend the lemongrass paste ingredients.
- Best substitution: Replace chicken with firm tofu or pork for a variation.
- Make-ahead: Marinate the chicken up to 24 hours ahead. Cook just before serving.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If the peanut sauce is too thick, thin it out with a bit more coconut milk or water.
Want to level up this recipe?
Grill or grill pan — Ensures even cooking and crispy results. → Check price on Amazon
Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Lemongrass paste
- Garlic cloves
- Fish sauce
- Brown sugar
- Peanut butter
- Coconut milk
- Skewers
Seasonings
- Lemongrass paste
- Garlic
- Fish sauce
- Brown sugar
- Sriracha (optional)
- Lime juice
- Salt
- Pepper
Optional Toppings
- Chopped peanuts
- Fresh cilantro
- Lime wedges
- Sliced green onions
Instructions
- Marinate the chicken: Combine lemongrass paste, garlic, fish sauce, brown sugar, and chicken in a bowl. Marinate for at least 30 minutes.
- Prepare skewers: Thread chicken onto skewers and discard excess marinade.
- Grill the skewers: Grill for 6-8 minutes on each side or until cooked through.
- Make peanut sauce: Combine peanut butter, coconut milk, lime juice, and sriracha (optional) in a bowl. Mix well.
- Serve: Serve chicken skewers with peanut sauce and desired toppings.
Notes
- Chef tip: For a quicker marinade, use a food processor to blend the lemongrass paste ingredients.
- Best substitution: Replace chicken with firm tofu or pork for a variation.
- Make-ahead: Marinate the chicken up to 24 hours ahead. Cook just before serving.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If the peanut sauce is too thick, thin it out with a bit more coconut milk or water.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze uncooked skewers for up to 2 months. Thaw before cooking.
- Oven reheat: Reheat in a 350°F (175°C) oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Marinate the chicken up to 24 hours ahead.
Nutrition Per Serving
- Calories: 340
- Protein: 32g
- Fat: 18g
- Carbs: 14g
- Fiber: 2g
- Sugar: 7g
- Sodium: 1200mg
- Cholesterol: 95mg
- Sat. Fat: 4.5g
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 24 hours ahead. Cook just before serving.
Overcooking can make the chicken dry. Use a meat thermometer to ensure chicken reaches 165°F (74°C).
Yes, freeze uncooked skewers for up to 2 months. Thaw before cooking.
Cook at 400°F (200°C) for 10-12 minutes, flipping halfway through.
Serve with Easy Cherry Tomato Salad with Mozzarella and Fresh Herbs or Roasted Green Bean Quinoa Salad with Red Pepper and Feta.
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!
