Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce
Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce are better than takeout and ready in just 20 minutes. After making this recipe dozens of times, I’ve perfected the marinade for juicy, flavorful chicken. The trick I discovered is using lemongrass paste for intense flavor. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Coconut Milk Snack Cake Recipe for Cozy Desserts and Easy Gnocchi and Broccoli Bake with Creamy Cheese Sauce.
Why This Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce Is Pure Comfort
- Better than takeout flavor in just 20 minutes
- Juicy chicken packed with fresh lemongrass flavor
- Easy peanut sauce that's creamier than takeout
- Perfect for meal prepping and grilling
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
- 1/4 cup lemongrass paste
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1 tbsp vegetable oil
- 1/4 cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp lime juice
- 1 clove garlic, minced
- 1/2 tsp red pepper flakes
- Optional: Chopped peanuts
- Optional: Fresh cilantro
- Optional: Lime wedges
📝 Ingredient Notes
- lemongrass paste: Find it in the Asian section of your grocery store or make your own.
🛒 Tools & Equipment I Recommend
- Immersion Blender — Smooth peanut sauce in seconds → See on Amazon
- Grill Pan — Perfect char marks for indoor grilling → See on Amazon
How to Make Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce
- Marinate the chicken: In a bowl, combine lemongrass paste, garlic, soy sauce, fish sauce, sugar, and oil. Add chicken and toss to coat. Let it marinate for 15 minutes.
- Make the peanut sauce: In a blender, combine peanut butter, soy sauce, honey, lime juice, garlic, and red pepper flakes. Blend until smooth, adding water as needed.
- Grill the chicken: Preheat grill to medium-high heat. Thread chicken onto skewers and grill for 6-8 minutes, flipping once, until cooked through.
- Serve: Serve chicken skewers with peanut sauce, chopped peanuts, cilantro, and lime wedges.
Cook's Tips for Perfect Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce
- Common mistake and fix: Don't overcook the chicken. It can become dry. Use a meat thermometer to ensure it reaches 165°F.
- Pro tip: For a spicier sauce, add more red pepper flakes or a pinch of cayenne pepper.
- Pro tip: Make a double batch of chicken skewers for meal prepping. They reheat well in the oven or air fryer.
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 in advance.
Freezing Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce
Freeze cooked chicken skewers for up to 2 months. Thaw in the fridge overnight before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F 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 marinade ingredients.
- Best substitution: Substitute chicken thighs for boneless, skinless chicken breasts for even more tender results.
- Make-ahead: Marinate the chicken up to 24 hours in advance. Cook just before serving.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If your peanut sauce is too thick, add a little water and blend until smooth.
Want to level up this recipe?
Meat Thermometer — Ensure perfectly cooked, juicy chicken every time → Check price on Amazon
Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 1/4 cup lemongrass paste
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1 tbsp vegetable oil
Seasonings
- 1/4 cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp lime juice
- 1 clove garlic, minced
- 1/2 tsp red pepper flakes
Optional Toppings
- Chopped peanuts
- Fresh cilantro
- Lime wedges
Instructions
- Marinate the chicken: In a bowl, combine lemongrass paste, garlic, soy sauce, fish sauce, sugar, and oil. Add chicken and toss to coat. Let it marinate for 15 minutes.
- Make the peanut sauce: In a blender, combine peanut butter, soy sauce, honey, lime juice, garlic, and red pepper flakes. Blend until smooth, adding water as needed.
- Grill the chicken: Preheat grill to medium-high heat. Thread chicken onto skewers and grill for 6-8 minutes, flipping once, until cooked through.
- Serve: Serve chicken skewers with peanut sauce, chopped peanuts, cilantro, and lime wedges.
Notes
- Chef tip: For a quicker marinade, use a food processor to blend the marinade ingredients.
- Best substitution: Substitute chicken thighs for boneless, skinless chicken breasts for even more tender results.
- Make-ahead: Marinate the chicken up to 24 hours in advance. Cook just before serving.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If your peanut sauce is too thick, add a little water and blend until smooth.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked chicken skewers for up to 2 months. Thaw in the fridge overnight before reheating.
- Oven reheat: Reheat in a 350°F oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Marinate the chicken up to 24 hours in advance.
Nutrition Per Serving
- Calories: 350
- Protein: 30g
- Fat: 18g
- Carbs: 15g
- Fiber: 2g
- Sugar: 8g
- Sodium: 1200mg
- Cholesterol: 75mg
- 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 24 hours in advance. Cook just before serving.
Overcooking is the most common reason for dry chicken. Use a meat thermometer to ensure it reaches 165°F.
Yes, cook at 400°F for 8-10 minutes, flipping once, until cooked through.
If lemongrass paste isn't available, use 1/4 cup of finely chopped fresh lemongrass or 1 tablespoon of lemongrass essential oil.
Yes, freeze cooked chicken skewers for up to 2 months. Thaw in the fridge overnight before reheating.
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!
