Entrée
Broiled Lemongrass Chicken Thighs, Nuoc Cham
Boneless thighs marinated in fish sauce, garlic, and lemongrass, then broiled until charred and served with a sharp lime dipping sauce.
Ingredients · 4 servings
| 1.5 lb | boneless, skinless chicken thighs |
| 5 cloves | garlic grow it ↗ |
| 2 stalks | fresh lemongrass |
| 4 tbsp | fish sauce · pantry |
| 3 tbsp | brown sugar · pantry |
| 1 tbsp | vegetable oil · pantry |
| 0.5 tsp | black pepper · pantry |
| 3 tbsp | lime juice |
| 2 tbsp | warm water · pantry |
| 1 | red chili grow it ↗ |
| 1 | cucumber grow it ↗ |
| 0.25 cup | fresh cilantro grow it ↗ |
Method
- In a bowl, whisk 3 tbsp fish sauce, 2 tbsp brown sugar, 1 tbsp oil, half the garlic, all the lemongrass, and black pepper. Add chicken thighs and turn to coat. Marinate at room temp 20 minutes (or up to overnight in the fridge).
- Set oven rack 6 inches from the broiler element and heat broiler to high. Line a sheet pan with foil, lay chicken thighs flat, and broil 6-7 minutes per side until deeply charred at the edges and an instant-read thermometer reads 165°F / 74°C.
- While chicken broils, whisk remaining 1 tbsp fish sauce, remaining garlic, remaining 1 tbsp brown sugar, lime juice, and warm water until sugar dissolves. Stir in sliced chili.
- Rest chicken 3 minutes, then slice. Serve over rice or lettuce with cucumber slices, spooning nuoc cham over the top and scattering cilantro.
Nutrition · per serving
Estimated from this recipe's ingredients, not lab-measured — not a substitute for professional dietary advice.
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The Why · No Anecdotes
The science, not a story about my childhood.
Why does sugar in the marinade help the chicken char instead of just steam?
Sugar caramelizes and browns well below the temperature needed to dry out meat, so under intense broiler heat it darkens and forms charred edges (a form of caramelization plus Maillard reaction from the amino acids in the fish sauce) fast, before the thin thigh meat has time to overcook.
Why mix warm water into the dipping sauce instead of just fish sauce and lime?
Fish sauce is intensely salty and pungent on its own; diluting it with water lets the sugar and acid balance take over so the sauce seasons food without overwhelming it — the same logic as diluting soy sauce for a dipping bowl.
Suggested sides — swap freely