Begin by finely mincing the lemongrass, garlic, and grating the ginger. In a mixing bowl, combine these fresh ingredients with fish sauce, chopped chili peppers, brown sugar, and a pinch of salt. Stir well until the sugar dissolves, creating a fragrant marinade. Set this aside to let the flavors meld as you proceed with preparing the chicken.

Take your chicken pieces—breasts or thighs work beautifully—and add them to the prepared marinade. Ensure each piece is thoroughly coated, making sure the marinade seeps into every crevice for maximum flavor. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.

While the chicken marinates, prepare your cooking surface. Preheat your grill to medium-high heat (about 375°F) or heat a large skillet over medium heat with a splash of oil.

Once your grill or skillet is hot, carefully lay the marinated chicken pieces on the surface. Cook the chicken for about 6-8 minutes on each side, or until it reaches a golden-brown color and the internal temperature hits 165°F.

After cooking, remove the chicken from the heat and let it rest on a cutting board for about 5 minutes. This allows the juices to redistribute. Once rested, slice the chicken into strips.

Plate the sliced Vietnamese Lemongrass Chicken over a bed of steamed rice. Garnish with fresh herbs and serve alongside pickled vegetables.