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
