Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce
Craving Vietnamese flavors? These Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce are your answer! After making this many times, I’ve perfected the balance of sweet, tangy, and savory. The crispy chicken and creamy sauce will make your family beg for more. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Crockpot Garlic Parmesan Chicken and Potatoes and Refreshing Summer Gazpacho with Shrimp Ready in 15 Minutes.
Why This Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce Is Pure Comfort
- Easy and quick to make
- Better than takeout flavor
- Crispy chicken with a rich peanut sauce
- Perfect for meal prepping
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.
- Chicken breasts
- Lemongrass paste
- Fish sauce
- Brown sugar
- Garlic
- Peanut butter
- Lemongrass
- Garlic
- Fish sauce
- Brown sugar
- Soy sauce
- Lime juice
- Sriracha (optional)
- Optional: Fresh cilantro
- Optional: Green onions
- Optional: Roasted peanuts
📝 Ingredient Notes
- Lemongrass paste: Use store-bought or make your own by blending lemongrass stalks and garlic.
🛒 Tools & Equipment I Recommend
- Food processor — Easily blend lemongrass and garlic for the marinade. → See on Amazon
- Meat thermometer — Ensure chicken is cooked to a safe temperature. → See on Amazon
How to Make Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce
- Marinate the chicken: Combine lemongrass paste, fish sauce, brown sugar, garlic, and soy sauce. Add chicken and marinate for 30 minutes.
- Prepare the skewers: Thread chicken onto skewers and discard excess marinade.
- Grill the skewers: Grill for 6-7 minutes per side or until cooked through.
- Make the peanut sauce: Combine peanut butter, lime juice, water, and sriracha (optional).
- Serve: Serve chicken skewers with peanut sauce and garnish with cilantro, green onions, and roasted peanuts.
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 it reaches 165°F (74°C).
- Substitution: No lemongrass paste? Use 1/4 cup finely chopped lemongrass stalks and 2 cloves minced garlic.
- Make-ahead: Marinate the chicken up to 24 hours ahead. Store in the fridge until ready to grill.
Storing & Reheating Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in the fridge 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 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: Pound the chicken breasts to an even thickness for even cooking.
- Best substitution: Use pork or tofu instead of chicken for a variation.
- Scaling: This recipe serves 4. Double or triple ingredients for more servings.
- Troubleshooting: If the peanut sauce is too thick, add more water until desired consistency is reached.
Want to level up this recipe?
High-quality skewers — Even cooking and easy to clean. → Check price on Amazon
Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce
Ingredients
Main Ingredients
- Chicken breasts
- Lemongrass paste
- Fish sauce
- Brown sugar
- Garlic
- Peanut butter
Seasonings
- Lemongrass
- Garlic
- Fish sauce
- Brown sugar
- Soy sauce
- Lime juice
- Sriracha (optional)
Optional Toppings
- Fresh cilantro
- Green onions
- Roasted peanuts
Instructions
- Marinate the chicken: Combine lemongrass paste, fish sauce, brown sugar, garlic, and soy sauce. Add chicken and marinate for 30 minutes.
- Prepare the skewers: Thread chicken onto skewers and discard excess marinade.
- Grill the skewers: Grill for 6-7 minutes per side or until cooked through.
- Make the peanut sauce: Combine peanut butter, lime juice, water, and sriracha (optional).
- Serve: Serve chicken skewers with peanut sauce and garnish with cilantro, green onions, and roasted peanuts.
Notes
- Chef tip: Pound the chicken breasts to an even thickness for even cooking.
- Best substitution: Use pork or tofu instead of chicken for a variation.
- Scaling: This recipe serves 4. Double or triple ingredients for more servings.
- Troubleshooting: If the peanut sauce is too thick, add more water until desired consistency is reached.
Storage
- Fridge: Store leftovers in the fridge for up to 3 days.
- Freezer: Freeze uncooked skewers for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F (175°C) 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: 370
- Protein: 32g
- Fat: 18g
- Carbs: 14g
- Fiber: 2g
- Sugar: 10g
- Sodium: 1200mg
- Cholesterol: 90mg
- 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, bake at 400°F (200°C) for 15-20 minutes, flipping halfway.
Overcooking is the most common reason. Use a meat thermometer to ensure it reaches 165°F (74°C).
Yes, marinate the chicken up to 24 hours ahead. Cook just before serving.
Steamed rice, noodles, or a fresh salad would complement these skewers nicely.
Yes, freeze uncooked skewers for up to 3 months. Thaw overnight in the fridge before cooking.
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!
