Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce
Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce are the perfect summer meal. After making these many times, I’ve discovered the trick to the most tender, flavorful chicken skewers. The lemongrass and garlic marinade infuses the chicken with a fresh, aromatic flavor that’s irresistible. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Crockpot Hawaiian Chicken Recipe with Pineapple and Creamy Mango Coconut Protein Shake for Easy Breakfast.
Why This Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce Is Pure Comfort
- Easy to make with simple ingredients
- Better than takeout with authentic flavors
- Perfect for summer cookouts and meal prep
- Versatile – serve with rice, noodles, or salad
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
- 1/2 cup lemongrass paste
- 3 cloves garlic
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 tsp salt
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tbsp lime juice
- 1 tbsp Sriracha (optional)
- 1 tbsp honey
- 1/4 cup warm water
- Optional: Chopped peanuts
- Optional: Fresh cilantro
- Optional: Lime wedges
📝 Ingredient Notes
- lemongrass paste: You can find this in Asian grocery stores or make your own by blending lemongrass stalks and water.
🛒 Tools & Equipment I Recommend
- Immersion Blender — Easy blending for smooth peanut sauce → See on Amazon
- Meat Thermometer — Ensures perfectly cooked, juicy chicken → See on Amazon
How to Make Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce
- Marinate: Combine lemongrass paste, minced garlic, fish sauce, sugar, and salt. Cut chicken into 1-inch pieces, add to marinade, and refrigerate for at least 30 minutes.
- Prepare Skewers: Thread marinated chicken onto skewers. Discard remaining marinade.
- Grill: Preheat grill to medium-high heat. Grill skewers for 5-7 minutes per side or until cooked through.
- Make Sauce: Blend peanut butter, soy sauce, lime juice, Sriracha (optional), honey, and warm water until smooth.
- Serve: Serve chicken skewers with peanut sauce, garnished with chopped peanuts, fresh 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. Use a meat thermometer to ensure it reaches 165°F (74°C).
- Tip: For a spicier sauce, add more Sriracha or red pepper flakes.
- Tip: Make ahead: Marinate chicken up to 24 hours in advance. Store in the refrigerator 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 an airtight container for up to 3 days. Make-ahead tip: Marinate 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 overnight before reheating.
How to Reheat Without Drying It Out
Oven: Preheat oven to 350°F (180°C), place skewers on a baking sheet, and heat for 10-15 minutes. Microwave: Heat in microwave for 1-2 minutes or until warmed through. May lose some texture.
Recipe Notes
- Chef tip: To make your own lemongrass paste, blend 1 cup lemongrass stalks and 1/4 cup water until smooth.
- Best substitution: Substitute chicken with shrimp or tofu for a different protein option.
- Make-ahead: Marinate chicken up to 24 hours in advance. Store in the refrigerator until ready to grill.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If chicken sticks to the grill, lightly oil the grill grates or use a non-stick cooking spray.
Want to level up this recipe?
High-quality Bamboo Skewers — Prevents chicken from sticking and ensures even cooking → Check price on Amazon
Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 1/2 cup lemongrass paste
- 3 cloves garlic
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 tsp salt
Seasonings
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tbsp lime juice
- 1 tbsp Sriracha (optional)
- 1 tbsp honey
- 1/4 cup warm water
Optional Toppings
- Chopped peanuts
- Fresh cilantro
- Lime wedges
Instructions
- Marinate: Combine lemongrass paste, minced garlic, fish sauce, sugar, and salt. Cut chicken into 1-inch pieces, add to marinade, and refrigerate for at least 30 minutes.
- Prepare Skewers: Thread marinated chicken onto skewers. Discard remaining marinade.
- Grill: Preheat grill to medium-high heat. Grill skewers for 5-7 minutes per side or until cooked through.
- Make Sauce: Blend peanut butter, soy sauce, lime juice, Sriracha (optional), honey, and warm water until smooth.
- Serve: Serve chicken skewers with peanut sauce, garnished with chopped peanuts, fresh cilantro, and lime wedges.
Notes
- Chef tip: To make your own lemongrass paste, blend 1 cup lemongrass stalks and 1/4 cup water until smooth.
- Best substitution: Substitute chicken with shrimp or tofu for a different protein option.
- Make-ahead: Marinate chicken up to 24 hours in advance. Store in the refrigerator until ready to grill.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If chicken sticks to the grill, lightly oil the grill grates or use a non-stick cooking spray.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked chicken skewers for up to 2 months. Thaw overnight before reheating.
- Oven reheat: Preheat oven to 350°F (180°C), place skewers on a baking sheet, and heat for 10-15 minutes.
- Microwave reheat: Heat in microwave for 1-2 minutes or until warmed through. May lose some texture.
- Make ahead: Marinate chicken up to 24 hours in advance.
Nutrition Per Serving
- Calories: 370
- Protein: 34g
- Fat: 19g
- Carbs: 16g
- Fiber: 2g
- Sugar: 7g
- Sodium: 1300mg
- Cholesterol: 95mg
- Sat. Fat: 3.5g
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 chicken up to 24 hours in advance. Store in the refrigerator until ready to grill.
Overcooking is the most common reason. Use a meat thermometer to ensure chicken reaches 165°F (74°C) but not more.
Yes, preheat oven to 400°F (200°C), place skewers on a baking sheet, and bake for 15-20 minutes, flipping halfway.
Store in an airtight container in the refrigerator for up to 1 week.
Yes, freeze cooked skewers for up to 2 months. Thaw 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!
