Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce
Easy Vietnamese lemongrass chicken skewers with a creamy peanut sauce are a better-than-takeout dinner ready in just 30 minutes. After making this recipe dozens of times, I’ve discovered the trick to tender, flavorful chicken every time. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Vegan Sun Dried Tomato Pasta and Easy Ginger Scallion Chicken Noodle Soup.
Why This Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce Is Pure Comfort
- Tender, flavorful chicken with a crispy exterior
- Creamy, nutty peanut sauce that's better than store-bought
- Easy to customize with your favorite veggies
- Perfect for meal prepping and freezes well
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 breast
- Lemongrass paste
- Fish sauce
- Sugar
- Garlic
- Peanuts
- Coconut milk
- Lemongrass
- Garlic
- Fish sauce
- Sugar
- Sriracha (optional)
- Optional: Fresh cilantro
- Optional: Crushed peanuts
- Optional: Lime wedges
đź“ť Ingredient Notes
- Lemongrass paste: Find it in the Asian section of your grocery store or make your own.
đź›’ Tools & Equipment I Recommend
- Food processor — Makes quick work of chopping peanuts and garlic. → See on Amazon
- Bamboo skewers — Perfect for grilling chicken and veggies. → See on Amazon
How to Make Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce
- Marinate: Combine chicken, lemongrass paste, fish sauce, sugar, and garlic. Marinate for 15 minutes.
- Prepare skewers: Thread chicken and veggies onto skewers.
- Grill: Grill skewers for 10-12 minutes, turning occasionally.
- Make sauce: Blend peanuts, coconut milk, garlic, sugar, and fish sauce until smooth.
- 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: Don't overcook the chicken. Use a meat thermometer to ensure it reaches 165°F (74°C).
- Pro tip: For a spicy kick, add a little sriracha to the peanut sauce.
- Pro tip: Make a double batch and freeze leftovers for an easy meal later.
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 for up to 3 days. Make-ahead tip: Marinate chicken up to 24 hours ahead.
Freezing Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce
Freeze cooked skewers for up to 2 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (180°C) oven for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a smoky flavor, grill the chicken on the BBQ instead of the stove.
- Best substitution: Use chicken thighs instead of chicken breast for more tender meat.
- Make-ahead: Prepare skewers up to a day ahead. Store in the fridge until ready to grill.
- Scaling: This recipe easily doubles or triples for a crowd.
- Troubleshooting: If the peanut sauce is too thick, thin it out with a little water or coconut milk.
Want to level up this recipe?
Meat thermometer — Ensures perfectly cooked chicken every time. → Check price on Amazon
Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce
Ingredients
Main Ingredients
- Chicken breast
- Lemongrass paste
- Fish sauce
- Sugar
- Garlic
- Peanuts
- Coconut milk
Seasonings
- Lemongrass
- Garlic
- Fish sauce
- Sugar
- Sriracha (optional)
Optional Toppings
- Fresh cilantro
- Crushed peanuts
- Lime wedges
Instructions
- Marinate: Combine chicken, lemongrass paste, fish sauce, sugar, and garlic. Marinate for 15 minutes.
- Prepare skewers: Thread chicken and veggies onto skewers.
- Grill: Grill skewers for 10-12 minutes, turning occasionally.
- Make sauce: Blend peanuts, coconut milk, garlic, sugar, and fish sauce until smooth.
- Serve: Serve chicken skewers with peanut sauce and desired toppings.
Notes
- Chef tip: For a smoky flavor, grill the chicken on the BBQ instead of the stove.
- Best substitution: Use chicken thighs instead of chicken breast for more tender meat.
- Make-ahead: Prepare skewers up to a day ahead. Store in the fridge until ready to grill.
- Scaling: This recipe easily doubles or triples for a crowd.
- Troubleshooting: If the peanut sauce is too thick, thin it out with a little water or coconut milk.
Storage
- Fridge: Store leftover chicken skewers in an airtight container for up to 3 days.
- Freezer: Freeze cooked skewers for up to 2 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in a 350°F (180°C) oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Marinate chicken up to 24 hours ahead.
Nutrition Per Serving
- Calories: 350
- Protein: 30g
- Fat: 18g
- Carbs: 15g
- Fiber: 3g
- 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 ahead. Assemble skewers up to a day ahead. Refrigerate until ready to grill.
Overcooking is the most common reason for dry chicken. Use a meat thermometer to ensure it reaches 165°F (74°C).
Yes, freeze cooked skewers for up to 2 months. Thaw overnight in the fridge before reheating.
Yes, cook at 375°F (190°C) for 10-12 minutes, flipping halfway through.
Reheat in a 350°F (180°C) oven for 10-15 minutes or in the microwave for 1-2 minutes.
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!
