This Grilled Vietnamese Chicken is an irresistible dish that’s full of vibrant flavors, including tangy lime, savory fish sauce, and a hint of heat from red chili flakes. Grilled to perfection and garnished with fresh cilantro and green onions, this dish is ideal for any barbecue or weeknight dinner!
Why You’ll Love This Recipe
-
Bold, Flavorful Marinade: A mix of lime, soy sauce, fish sauce, garlic, ginger, and brown sugar creates a uniquely aromatic marinade that infuses the chicken with a burst of flavor.
-
Juicy & Tender: By pounding the chicken to an even thickness and marinating it, you’ll get a perfectly grilled, juicy chicken that’s tender and flavorful.
-
Quick & Easy: This recipe is simple to make, requiring minimal ingredients and just a few steps, making it perfect for a busy weeknight or a casual gathering.
Ingredients
For the Chicken:
-
1 pound boneless skinless chicken thighs (or breasts)
Garnish (Optional):
-
2-3 green onions (for garnish)
For the Vietnamese Chicken Marinade:
-
1 ½ tablespoons lime juice (about 1 small lime)
-
1 ½ tablespoons neutral or vegetable oil (vegetable, canola, or olive oil—but 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 garlic cloves)
-
1 teaspoon fresh grated ginger (or more if desired, or a pinch of ground ginger)
-
¼ teaspoon red chili flakes (medium to medium-mild heat)
-
1 tablespoon cilantro (and more for garnish if desired)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Step 1: Prepare the Chicken
-
Trim any large pieces of fat from the chicken, leaving smaller bits that will cook off during grilling.
-
Pound the chicken to an even thickness using the bottom of a pot or the heel of your hand. This ensures even cooking, preventing overcooking some parts while others remain undercooked.
Step 2: Marinate the Chicken
-
In a ziplock bag or sealed container, combine all the marinade ingredients: lime juice, oil, soy sauce, fish sauce, brown sugar, garlic, ginger, red chili flakes, and cilantro. Seal the bag or container and shake it well to combine.
-
Add the chicken to the marinade, seal it tightly, and ensure that the chicken is well-coated. Let it marinate for at least 30 minutes at room temperature, or for deeper flavor, refrigerate it overnight.
Step 3: Preheat the Grill
-
Heat your grill to medium-high. While the grill is heating, lightly oil the grates using a paper towel dipped in oil or a cooking spray. This helps prevent the chicken from sticking and gives it a nice char.
Step 4: Grill the Chicken
-
Once the grill is hot, remove the chicken from the marinade (save the marinade if you want to make a sauce later).
-
If using low-sodium soy sauce, lightly sprinkle the chicken with salt to balance the flavors.
-
Place the chicken on the grill and cook for 3-5 minutes per side, depending on the thickness of the chicken. The chicken should have an internal temperature of 160°F (71°C) when fully cooked.
-
If using green onions for garnish, add them to the grill for the last 2-3 minutes to soften and caramelize slightly.
Step 5: Rest and Serve
-
Once the chicken is cooked, transfer it to a plate and cover it loosely with foil. Let it rest for about 5 minutes to allow the juices to redistribute, keeping it juicy.
-
Slice the chicken into strips or serve it whole. Garnish with freshly chopped cilantro and green onions if desired.
Notes
-
Substituting Ingredients: If you’re out of fish sauce, Worcestershire sauce or soy sauce can be used as a substitute. Though the flavor will differ slightly, these alternatives still provide depth and umami.
-
Adjusting Heat: The red chili flakes add a nice kick to the dish, but you can adjust the level of spice by using fewer flakes or omitting them entirely if you prefer a milder taste.
-
Chicken Alternatives: While chicken thighs are perfect for grilling because they stay juicy, you can also use chicken breasts. Just be sure to pound them to an even thickness to prevent them from drying out.
-
For a Smokier Flavor: Use a charcoal grill or a smoker for a smoky, aromatic finish that will elevate the dish even more.
Tools You’ll Need
-
Grill
-
Ziplock bag or sealed container for marinating
-
Tongs for handling the chicken
-
Instant-read thermometer to check the internal temperature
Conclusion
This Grilled Vietnamese Chicken brings bold, fresh flavors with minimal effort. Whether you’re hosting a cookout or preparing a quick weeknight meal, this dish is sure to impress with its tender texture and aromatic marinade. Serve it with a side of rice or vegetables for a complete meal!
Print
Grilled Vietnamese Chicken: A Flavorful Delight
- Total Time: 25 minutes
Description
This Grilled Vietnamese Chicken recipe is bursting with fresh flavors from lime, garlic, ginger, and fish sauce, combined with a perfectly charred grilled finish. It’s an easy and delicious way to bring a vibrant Vietnamese-inspired dish to your dinner table.
Ingredients
For the Chicken:
1 pound boneless skinless chicken thighs (or breasts)
Garnish (optional): 2-3 green onions
For the Vietnamese Chicken Marinade:
1 ½ tablespoons lime juice (about 1 small lime)
1 ½ tablespoons neutral or vegetable oil (canola, vegetable, or olive oil—avoid extra virgin)
2 tablespoons soy sauce (low sodium works fine)
½ tablespoon fish sauce (Note 1)
2 tablespoons brown sugar
2 teaspoons minced garlic (about 2 garlic cloves)
1 teaspoon fresh grated ginger (or more if desired) or a pinch of ground ginger
¼ teaspoon red chili flakes (medium to medium-mild heat)
1 tablespoon cilantro (and more for garnish if desired)
Instructions
Prepare the Chicken:
Trim any large pieces of fat from the chicken. Smaller bits will cook off during grilling.
Pound the chicken to an even thickness to ensure it cooks uniformly. You can use the bottom of a pot or your hand to do this gently.
2. Marinate the Chicken:
In a ziplock bag or a sealed container, combine all the marinade ingredients: lime juice, oil, soy sauce, fish sauce, brown sugar, garlic, ginger, red chili flakes, and cilantro.
Seal the bag or container and mix everything together by shaking or squishing.
Add the chicken to the marinade, ensuring it’s well-coated. Seal and refrigerate for at least 30 minutes at room temperature or for even deeper flavor, marinate overnight in the fridge.
3. Preheat the Grill:
Heat your 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, charred finish.
4. Grill the Chicken:
Remove the chicken from the marinade (save the marinade if you’d like to make a sauce later).
If you used low-sodium soy sauce, lightly sprinkle the chicken with salt.
Place the chicken on the grill and cook for 3-5 minutes per side, depending on thickness. Check the internal temperature; it should reach 160°F (71°C) when fully cooked.
If using green onions as a garnish, add them to the grill during the last 2-3 minutes of cooking, allowing them to soften and caramelize.
5. Rest and Serve:
Transfer the grilled chicken to a plate and cover it loosely with foil. Let it rest for about 5 minutes to allow the juices to redistribute, ensuring a juicy bite.
Slice the chicken into strips or serve whole. Garnish with freshly chopped cilantro and green onions.
Notes
Substituting Ingredients:
If you’re out of fish sauce, substitute it with Worcestershire sauce or a bit more soy sauce. It won’t replicate the flavor exactly, but it will still add depth to the dish.
Adjusting the Heat:
Red chili flakes add a mild heat. For a milder version, use less or omit them. For extra spice, feel free to add more.
Chicken Alternatives:
Chicken thighs are ideal due to their tenderness, but chicken breasts can be used too. If using breasts, make sure to pound them to an even thickness to avoid drying them out.
For a Smokier Flavor:
For a smoky twist, try using a charcoal grill or even a smoker. The wood smoke will enhance the flavors and add an aromatic touch.
Make a Sauce:
If you want a sauce, simmer the leftover marinade in a small saucepan for 5 minutes to cook off the raw garlic and ginger, then drizzle over the grilled chicken.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
