Grilled Vietnamese Chicken
This Grilled Vietnamese Chicken recipe combines robust flavors and fragrant ingredients, creating a culinary delight perfect for any occasion.
Ingredients
For the Chicken
- 1 pound boneless skinless chicken thighs (or breasts) Thighs are juicier, breasts are leaner.
- 2–3 pieces green onions, chopped Optional for garnish.
For the Marinade
- 1 ½ tablespoons lime juice About 1 small lime.
- 1 ½ tablespoons neutral oil Vegetable, canola, or olive oil—not extra virgin.
- 2 tablespoons soy sauce Low sodium is fine.
- ½ tablespoon fish sauce
- 2 tablespoons brown sugar
- 2 teaspoons minced garlic About 2 cloves.
- 1 teaspoon grated fresh ginger Or a pinch of ground ginger.
- ¼ teaspoon red chili flakes
- 1 tablespoon chopped cilantro Plus more for garnish.
Instructions
Preparation
- Trim any large pieces of fat off the chicken thighs or breasts.
- Pound the chicken to an even thickness using a meat mallet or rolling pin.
Marinade
- In a ziplock bag or bowl, combine lime juice, neutral oil, soy sauce, fish sauce, brown sugar, minced garlic, grated ginger, red chili flakes, and chopped cilantro.
- Mix well to blend all flavors.
- Add the chicken to the marinade, ensuring it is fully coated.
- Seal the bag or cover the bowl and refrigerate for at least 30 minutes or overnight for best flavor.
Cooking
- Preheat your grill to medium-high heat and lightly oil the grill grates.
- Add the marinated chicken to the grill and cook for about 3–5 minutes on each side until nicely charred and the internal temperature reaches 160°F.
- Remove the chicken from the grill and let it rest for about 5 minutes.
- Garnish with chopped green onions and additional cilantro before serving.
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Notes
Serve with steamed jasmine or sticky rice, fresh cucumber salad, or grilled vegetables. Drizzle additional lime juice for an extra tang.