Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce

Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce are crispy, tangy, and ready in just 20 minutes. After making this recipe dozens of times, I’ve discovered the trick to the best lemongrass flavor. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Summer Peach Chia Pudding with Almonds and Easy Cajun Sweet Potato Rice Bowl with Black Beans.

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
• 3 stalks lemongrass
• 3 cloves garlic
• 1/4 cup soy sauce
• 1/4 cup fish sauce
• 1/4 cup brown sugar
• 1 tbsp grated ginger
• 1 tbsp Sriracha (optional)
• 8 wooden skewers
• 1/4 cup peanut butter
• 1/4 cup water
• 1 tbsp honey
• 1 tbsp lime juice
• 1 tbsp grated ginger
• 1 clove garlic, minced
• 1/4 cup chopped cilantro
• 1/4 cup chopped peanuts (optional)
• Optional: Lime wedges
• Optional: Chopped cilantro
• Optional: Sliced green onions
• Optional: Crushed peanuts

How to Make Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce

1. Marinate: Combine chicken, lemongrass, garlic, soy sauce, fish sauce, brown sugar, ginger, and Sriracha. Marinate for 15 minutes.
2. Thread Skewers: Thread chicken and lemongrass onto skewers. Discard excess marinade.
3. Grill: Grill skewers for 8-10 minutes, turning once, until chicken is cooked through.
4. Make Sauce: Blend peanut butter, water, honey, lime juice, ginger, garlic, and cilantro until smooth.
5. Serve: Serve chicken skewers with peanut sauce, lime wedges, and your choice of toppings.

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 chicken up to 24 hours ahead. Thread onto skewers just before grilling.

Freezing Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce

Freeze cooked skewers for up to 2 months. Thaw 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. May lose some crispiness.

Recipe Notes

• Chef tip: Use a food processor to pulse the lemongrass and garlic for a smoother marinade.
• Best substitution: Substitute chicken thighs for a more flavorful, tender result.
• Make-ahead: Prepare the peanut sauce up to 3 days ahead. Store in the fridge.
• Scaling: Easily double or triple the recipe for a crowd.
• Troubleshooting: If the peanut sauce is too thick, add more water, one tablespoon at a time, until desired consistency.

Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce

⏱

Prep

15 mins

🍳

Cook

10 mins

⏳

Total

25 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free, Low-carb

Ingredients

Main Ingredients

• 1 lb boneless, skinless chicken breasts
• 3 stalks lemongrass
• 3 cloves garlic
• 1/4 cup soy sauce
• 1/4 cup fish sauce
• 1/4 cup brown sugar
• 1 tbsp grated ginger
• 1 tbsp Sriracha (optional)
• 8 wooden skewers

Seasonings

• 1/4 cup peanut butter
• 1/4 cup water
• 1 tbsp honey
• 1 tbsp lime juice
• 1 tbsp grated ginger
• 1 clove garlic, minced
• 1/4 cup chopped cilantro
• 1/4 cup chopped peanuts (optional)

Optional Toppings

• Lime wedges
• Chopped cilantro
• Sliced green onions
• Crushed peanuts

Instructions

1. Marinate: Combine chicken, lemongrass, garlic, soy sauce, fish sauce, brown sugar, ginger, and Sriracha. Marinate for 15 minutes.
2. Thread Skewers: Thread chicken and lemongrass onto skewers. Discard excess marinade.
3. Grill: Grill skewers for 8-10 minutes, turning once, until chicken is cooked through.
4. Make Sauce: Blend peanut butter, water, honey, lime juice, ginger, garlic, and cilantro until smooth.
5. Serve: Serve chicken skewers with peanut sauce, lime wedges, and your choice of toppings.

Notes

• Chef tip: Use a food processor to pulse the lemongrass and garlic for a smoother marinade.
• Best substitution: Substitute chicken thighs for a more flavorful, tender result.
• Make-ahead: Prepare the peanut sauce up to 3 days ahead. Store in the fridge.
• Scaling: Easily double or triple the recipe for a crowd.
• Troubleshooting: If the peanut sauce is too thick, add more water, one tablespoon at a time, until desired consistency.

Storage

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze cooked skewers for up to 2 months. Thaw 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. May lose some crispiness.
• Make ahead: Marinate chicken up to 24 hours ahead. Thread onto skewers just before grilling.

Nutrition Per Serving

• Calories: 270
• Protein: 25g
• Fat: 10g
• Carbs: 17g
• Fiber: 2g
• Sugar: 9g
• Sodium: 1600mg
• Cholesterol: 70mg
• Sat. Fat: 2g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce FAQs

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!