Name: Grilled Vietnamese Chicken Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Cuisine: Vietnamese
Ingredients: 1 pound boneless skinless chicken thighs (or breasts); 2-3 green onions (optional, for garnish); 1 1/2 tablespoons lime juice (about 1 small lime); 1 1/2 tablespoons neutral or vegetable oil (vegetable, canola, or olive oil—but not extra virgin); 2 tablespoons soy sauce (low sodium is fine); 1/2 tablespoon fish sauce; 2 tablespoons brown sugar; 2 teaspoons minced garlic (about 2 garlic cloves); 1 teaspoon fresh grated ginger (or more if desired, alternatively a pinch of ground ginger); 1/4 teaspoon red chili flakes (medium to medium-mild heat); 1 tablespoon cilantro (plus more for garnish if desired)

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Introduction

Grilled Vietnamese chicken is a vibrant and flavorful dish that combines savory, sweet, and tangy notes in every bite. Marinated in a blend of lime, soy, and aromatic herbs, this chicken is perfect for a quick weeknight dinner or a weekend barbecue.

The image shows five skewers of grilled chicken arranged closely on a white plate with a white marbled texture background. Each skewer holds multiple pieces of golden-brown chicken with dark grill marks and slightly charred edges. The chicken is glazed with a shiny sauce, making it look juicy, and sprinkled with small bits of green onion on top for a fresh touch. Behind the chicken skewers, there are fresh, green scallion stalks placed neatly, adding a bright contrast to the warm colors of the grilled chicken. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless skinless chicken thighs (or breasts)
2-3 green onions (optional, for garnish)
1 1/2 tablespoons lime juice (about 1 small lime)
1 1/2 tablespoons neutral or vegetable oil (vegetable, canola, or olive oil—but not extra virgin)
2 tablespoons soy sauce (low sodium is fine)
1/2 tablespoon fish sauce
2 tablespoons brown sugar
2 teaspoons minced garlic (about 2 garlic cloves)
1 teaspoon fresh grated ginger (or a pinch of ground ginger)
1/4 teaspoon red chili flakes (medium to medium-mild heat)
1 tablespoon cilantro (plus more for garnish if desired)

Instructions

Step 1: Trim any large pieces of fat from the chicken. Pound the chicken to an even thickness using the bottom of a pot or the heel of your hand to ensure even cooking.
Step 2: In a ziplock bag or sealed container, combine lime juice, oil, soy sauce, fish sauce, brown sugar, garlic, ginger, red chili flakes, and cilantro. Add the chicken, seal, and mix well to coat. Marinate for at least 30 minutes at room temperature or overnight in the fridge for deeper flavor.
Step 3: Preheat your grill to medium-high heat. Lightly oil the grill grates with a paper towel dipped in oil or cooking spray to prevent sticking.
Step 4: Remove the chicken from the marinade (reserve the marinade if you want to make a sauce). If using low-sodium soy sauce, sprinkle the chicken lightly with salt. Grill the chicken for 3-5 minutes per side until the internal temperature reaches 160°F (71°C). Add green onions to the grill for the last 2-3 minutes if using.
Step 5: Transfer the chicken to a plate and cover loosely with foil. Rest for 5 minutes to allow juices to redistribute. Slice or serve whole, garnishing with fresh cilantro and green onions if desired.

Tips & Variations

For extra heat, increase the red chili flakes or add a splash of sriracha to the marinade.
Use chicken breasts if you prefer leaner meat, but thighs will stay juicier on the grill.
Try serving with steamed jasmine rice and a side of pickled vegetables for a complete meal.

Storage

Store leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or in a skillet over medium heat to avoid drying out the meat.

How to Serve

The image shows several skewers of grilled chicken stacked on a white plate, each skewer holding multiple pieces of golden-brown chicken with char marks and a shiny glaze. The chicken is topped with small green onion pieces scattered evenly across the surface. To the right of the skewers, there are fresh green celery sticks arranged neatly. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I marinate the chicken longer than overnight?

It’s best not to marinate chicken longer than 24 hours, as the acidity in the lime juice can start breaking down the meat and affect its texture.

Can I cook this chicken indoors?

Yes, you can grill the chicken on a grill pan or cook it under the broiler in your oven. Just watch the cooking time carefully to avoid overcooking.