Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce
Easy Vietnamese lemongrass chicken skewers with a creamy peanut sauce are a better-than-takeout dinner option that’s ready in just 20 minutes. After making this recipe dozens of times, I’ve discovered the trick to the most irresistible aroma and flavor. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Coconut Key Lime Pie Smoothie Recipe and Easy Crockpot Garlic Parmesan Chicken and Potatoes.
Why This Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce Is Pure Comfort
- Better than takeout flavor at home
- Ready in just 20 minutes
- Irresistible aroma and flavor
- Creamy peanut sauce that's out of this world
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
- Soy sauce
- Brown sugar
- Garlic
- Ginger
- Lemongrass
- Garlic
- Ginger
- Soy sauce
- Brown sugar
- Peanut butter
- Fish sauce
- Lime juice
- Sriracha (optional)
- Optional: Fresh cilantro
- Optional: Crushed peanuts
- Optional: Lime wedges
📝 Ingredient Notes
- Lemongrass paste: Available in Asian grocery stores or online.
🛒 Tools & Equipment I Recommend
- Stainless Steel Lemongrass Pounder — Easily crush lemongrass stalks for a smooth paste. → See on Amazon
- High-Smoke Point Cooking Oil — Prevents smoking and burning when cooking at high heat. → See on Amazon
How to Make Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce
- Prepare the marinade: In a bowl, combine lemongrass paste, soy sauce, brown sugar, garlic, and ginger. Add chicken breast and toss to coat. Marinate for 15 minutes.
- Thread the chicken: Cut chicken into bite-sized pieces and thread onto skewers. Discard excess marinade.
- Cook the skewers: Heat a grill pan or skillet over high heat. Add oil and cook skewers for 5-7 minutes per side, until cooked through.
- Prepare the peanut sauce: In a bowl, whisk together peanut butter, fish sauce, lime juice, and Sriracha (if using). Add water as needed to reach desired consistency.
- Serve: Serve chicken skewers with peanut sauce, garnished with cilantro, crushed peanuts, 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. It can become tough and dry. Use a meat thermometer to ensure it reaches 165°F (74°C).
- Pro tip: For a smokier flavor, grill the skewers on a charcoal grill or gas grill.
- Pro tip: Make the peanut sauce ahead of time and store it in the fridge for up to one week.
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 in the fridge for up to 3 days. Make-ahead tip: Marinate the chicken up to 24 hours ahead. Thread onto skewers just before cooking.
Freezing Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce
Freeze cooked skewers for up to 2 months. Reheat in the oven at 350°F (180°C) for 10-15 minutes.
How to Reheat Without Drying It Out
Oven: Reheat skewers in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat skewers in the microwave for 1-2 minutes, then finish in the oven for 5 minutes.
Recipe Notes
- Chef tip: For a spicier sauce, add more Sriracha or use chili garlic sauce instead.
- Best substitution: Use chicken thighs instead of chicken breast for more flavor and tenderness.
- Make-ahead: Marinate the chicken up to 24 hours ahead. Thread onto skewers just before cooking.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the peanut sauce is too thick, add more water, one tablespoon at a time, until it reaches your desired consistency.
Want to level up this recipe?
Stainless Steel Skewers — Durable and easy to clean, perfect for grilling chicken skewers. → Check price on Amazon
Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce
Ingredients
Main Ingredients
- Chicken breast
- Lemongrass paste
- Soy sauce
- Brown sugar
- Garlic
- Ginger
Seasonings
- Lemongrass
- Garlic
- Ginger
- Soy sauce
- Brown sugar
- Peanut butter
- Fish sauce
- Lime juice
- Sriracha (optional)
Optional Toppings
- Fresh cilantro
- Crushed peanuts
- Lime wedges
Instructions
- Prepare the marinade: In a bowl, combine lemongrass paste, soy sauce, brown sugar, garlic, and ginger. Add chicken breast and toss to coat. Marinate for 15 minutes.
- Thread the chicken: Cut chicken into bite-sized pieces and thread onto skewers. Discard excess marinade.
- Cook the skewers: Heat a grill pan or skillet over high heat. Add oil and cook skewers for 5-7 minutes per side, until cooked through.
- Prepare the peanut sauce: In a bowl, whisk together peanut butter, fish sauce, lime juice, and Sriracha (if using). Add water as needed to reach desired consistency.
- Serve: Serve chicken skewers with peanut sauce, garnished with cilantro, crushed peanuts, and lime wedges.
Notes
- Chef tip: For a spicier sauce, add more Sriracha or use chili garlic sauce instead.
- Best substitution: Use chicken thighs instead of chicken breast for more flavor and tenderness.
- Make-ahead: Marinate the chicken up to 24 hours ahead. Thread onto skewers just before cooking.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the peanut sauce is too thick, add more water, one tablespoon at a time, until it reaches your desired consistency.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked skewers for up to 2 months. Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Oven reheat: Reheat skewers in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat skewers in the microwave for 1-2 minutes, then finish in the oven for 5 minutes.
- Make ahead: Marinate the chicken up to 24 hours ahead. Thread onto skewers just before cooking.
Nutrition Per Serving
- Calories: 280
- Protein: 25g
- Fat: 16g
- Carbs: 10g
- Fiber: 1g
- Sugar: 6g
- Sodium: 800mg
- Cholesterol: 70mg
- 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. Thread onto skewers just before cooking. Cooked skewers can be stored in the fridge for up to 3 days or frozen for up to 2 months.
Overcooking is the most common reason for dry chicken skewers. Use a meat thermometer to ensure the chicken reaches 165°F (74°C) but not more.
Yes, cook the skewers in the air fryer at 400°F (200°C) for 8-10 minutes, flipping halfway through.
If lemongrass paste is not available, use 1 tablespoon of grated ginger and 1 tablespoon of grated garlic instead.
Yes, bake the skewers on a lined baking sheet at 400°F (200°C) for 10-15 minutes, flipping halfway through.
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!
