Grilled Vietnamese Chicken Recipe
Grilled Vietnamese Chicken is a vibrant and flavorful dish featuring tender chicken thighs marinated in a zesty blend of lime juice, soy sauce, fish sauce, brown sugar, garlic, ginger, chili flakes, and fresh cilantro. The marinated chicken is grilled to perfection, yielding juicy meat with a delightful charred finish, complemented by optional grilled green onions and fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes (including minimum marinating time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Vietnamese
Ingredients
Scale
For the Chicken:
- 1 pound boneless skinless chicken thighs (or breasts)
- 2–3 green onions (optional, for garnish)
For the Vietnamese Chicken Marinade:
- 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)
Instructions
- Prepare the Chicken: Begin by trimming any large pieces of fat from the chicken. Then pound the chicken to an even thickness using the bottom of a pot or the heel of your hand. This ensures even cooking and prevents parts from being over- or undercooked.
- Marinate the Chicken: In a ziplock bag or sealed container, combine all marinade ingredients: lime juice, oil, soy sauce, fish sauce, brown sugar, garlic, ginger, chili flakes, and cilantro. Add the chicken, seal tightly, and make sure it’s well-coated. Marinate for at least 30 minutes at room temperature, or for enhanced flavor, refrigerate overnight.
- Preheat the Grill: Heat the grill to medium-high. Lightly oil the grill grates using a paper towel dipped in oil or cooking spray to prevent sticking and promote a nice char.
- Grill the Chicken: Remove chicken from marinade (reserve marinade if desired for sauce). If using low-sodium soy sauce, sprinkle lightly with salt. Grill chicken for 3-5 minutes per side depending on thickness until the internal temperature reaches 160°F (71°C). Add green onions to the grill during the last 2-3 minutes to soften and caramelize.
- Rest and Serve: Transfer grilled chicken to a plate, loosely cover with foil, and let rest for about 5 minutes to allow juices to redistribute. Slice into strips or serve whole and garnish with freshly chopped cilantro and green onions if desired.
Notes
- Fish sauce adds authentic umami flavor; if unavailable, you may substitute with a small amount of extra soy sauce but it will alter the taste.
- Reserve the marinade before grilling if you want to boil it down into a sauce to serve alongside the chicken (be sure to boil thoroughly to eliminate raw chicken bacteria).
- Using chicken thighs yields juicier, more flavorful results, but chicken breasts can be used as a leaner alternative.
- Marinating overnight provides deeper flavor, but 30 minutes is sufficient for a tasty result.
- Adjust chili flakes according to your preferred heat level.
Keywords: Vietnamese grilled chicken, chicken marinade, grilled chicken thighs, Asian chicken recipe, lime garlic chicken
Find it online: https://mixitwitjoe.com/grilled-vietnamese-chicken-recipe/
