Name: Grilled Vietnamese Chicken with Lime, Fish Sauce, and Cilantro Recipe
Prep time: 6 min
Cook time: 8 min
Total time: 44 min
Cuisine: Vietnamese
Ingredients: 1 pound boneless skinless chicken thighs (or breasts); 2-3 green onions (optional, for garnish); 1 1/2 tablespoon lime juice (about 1 small lime); 1 1/2 tablespoon neutral or vegetable oil (vegetable, canola, olive oil – but not extra virgin); 2 tablespoon soy sauce (low sodium is fine); 1/2 tablespoon fish sauce; 2 tablespoon brown sugar; 2 teaspoon minced garlic (about 2 garlic cloves); 1 teaspoon fresh grated ginger (or a pinch of ground ginger, adjust to taste); 1/4 teaspoon red chili flakes (medium to medium-mild heat); 1 tablespoon cilantro (plus more for garnish if desired)

Jump to Recipe· 3.9 from 37 reviews

If you’re searching for a dish that’s bursting with vibrant flavors and tender, juicy chicken, look no further than this Grilled Vietnamese Chicken with Lime, Fish Sauce, and Cilantro Recipe. It beautifully combines zesty lime, salty fish sauce, and fresh cilantro to create a marinade that seeps deep into every bite, delivering an irresistible balance of savory and bright notes. Whether you’re throwing it on the grill for a quick weeknight meal or serving it up to impress friends, this recipe is a guaranteed crowd-pleaser that will have everyone asking for seconds.

Ingredients You’ll Need

A clear plastic zip-top bag filled with raw chicken pieces submerged in a light yellow marinade with visible green herbs and small white garlic pieces spread evenly throughout. The chicken pieces show a pale pink color under the marinade, and the herbs add a speckled green texture on their surface. The bag is placed flat on a white marbled surface, with the zip lock blue and purple at the top clearly visible, and the marinade giving a slightly glossy and wet look to the chicken inside. photo taken with an iphone --ar 4:5 --v 7

The magic of this Grilled Vietnamese Chicken with Lime, Fish Sauce, and Cilantro Recipe lies in its simplicity. Each ingredient plays a special role—whether it’s boosting the bold umami, adding a touch of sweetness, or bringing fresh herbal brightness to the finished dish.

1 pound boneless skinless chicken thighs (or breasts): Thighs offer juiciness while breasts keep it lean, so pick your favorite.
1 1/2 tablespoon lime juice: Fresh lime brings essential tang and brightness that wakes up the palate.
1 1/2 tablespoon neutral or vegetable oil: Helps the marinade penetrate while promoting a perfect, seared crust.
2 tablespoon soy sauce (low sodium is fine): Adds rich, salty depth without overwhelming other flavors.
1/2 tablespoon fish sauce: This powerhouse ingredient delivers authentic Vietnamese umami and subtle complexity.
2 tablespoon brown sugar: Balances salty and sour notes with just the right hint of sweetness.
2 teaspoon minced garlic: Provides aromatic warmth that complements the ginger and chili.
1 teaspoon fresh grated ginger: Lends a peppery brightness and slight zing; add more if you love ginger’s kick!
1/4 teaspoon red chili flakes: Delivers subtle heat—adjust according to your spice preference.
1 tablespoon cilantro (plus more for garnish): Fresh cilantro transforms the marinade with its lively, herbaceous notes.
Optional garnish: 2-3 green onions: Adds a mild fresh crunch and attractive color contrast.

How to Make Grilled Vietnamese Chicken with Lime, Fish Sauce, and Cilantro Recipe

Step 1: Prep Your Chicken

Start by trimming away any large pieces of fat from the chicken thighs or breasts. Smaller bits of fat can stay—they will burn off during grilling and add a bit of flavor. To ensure even cooking, gently pound the chicken to an even thickness using the bottom of a pot or your hand. This little step makes a big difference in the final juicy texture and appearance.

Step 2: Whip Up the Marinade

Combine lime juice, oil, soy sauce, fish sauce, brown sugar, minced garlic, grated ginger, red chili flakes, and cilantro in a ziplock bag or sealed container. Mix everything well so the flavors meld together beautifully. This marinade is the heart and soul of the dish, infusing the chicken with a balance of tangy, savory, sweet, and herbaceous notes.

Step 3: Marinate the Chicken

Add your chicken pieces into the marinade, making sure each piece is well coated. Seal the bag or container and let it marinate for at least 30 minutes at room temperature for optimal flavor absorption. If you have more time, chilling it overnight in the fridge develops even deeper, more complex flavors that’ll impress your palate.

Step 4: Heat and Oil Your Grill

Preheat your grill to medium-high heat. To prevent sticking and ensure a perfect sear, lightly oil the grates using a paper towel or grill spray. This step helps achieve those gorgeous grill marks and locks in moisture.

Step 5: Grill the Chicken

Remove the chicken from the marinade, reserving the leftover liquid if you want to use it as a sauce later. If your soy sauce is low in salt, give the chicken a light sprinkle of salt to bring out even more flavor. Grill each side for about 3-5 minutes depending on the thickness, until the internal temperature reaches 160°F. During the last couple of minutes, toss on the green onions for a subtle smoky char.

Step 6: Rest and Garnish

After grilling, transfer the chicken to a plate and loosely cover with foil. Let it rest for 5 minutes—this small pause redistributes the juices for maximum moistness. Finish with a sprinkle of chopped fresh cilantro and green onions for an extra burst of freshness and color. Now you’ve nailed the Grilled Vietnamese Chicken with Lime, Fish Sauce, and Cilantro Recipe!

How to Serve Grilled Vietnamese Chicken with Lime, Fish Sauce, and Cilantro Recipe

The image shows three grilled chicken thighs with light brown color and grill marks on top, covered in a glossy, thick sauce with small green herbs mixed in. The chicken pieces are placed near the center right of a white plate. On the left side of the plate are chopped celery pieces that are light green and look soft. The plate sits on a white marbled surface. The overall scene has warm natural light highlighting the texture and shine of the sauce. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh garnish can take your grilled chicken from delicious to unforgettable. A handful of chopped cilantro and thinly sliced green onions add vibrancy and crunch. For a final touch, a wedge of lime on the side invites guests to brighten each bite with a squeeze of fresh juice, enhancing all those lively marinade flavors.

Side Dishes

This chicken is super versatile when it comes to sides. Serve it over fluffy jasmine rice to soak up every drop of sauce, or pair with a crisp Asian slaw for some refreshing contrast. It’s also fantastic tossed into a noodle salad or alongside steamed vegetables dressed with a light vinaigrette, making your meal colorful, balanced, and satisfying.

Creative Ways to Present

Try serving your Grilled Vietnamese Chicken with Lime, Fish Sauce, and Cilantro Recipe as part of a vibrant rice bowl loaded with fresh herbs and crunchy peanuts. Or pile slices into a baguette with pickled carrots and daikon for a delicious banh mi-style sandwich. These creative presentations elevate a simple grilled chicken into an exciting and fun meal experience everyone will adore.

Make Ahead and Storage

Storing Leftovers

Place leftover grilled chicken in an airtight container and refrigerate for up to 3 days. To keep it tasting fresh, add a dash of lime juice before storing. This also helps preserve the bright citrus notes from the marinade.

Freezing

If you want to keep your grilled chicken longer, freeze individual portions in freezer-safe bags or containers. It will maintain great flavor and texture for up to 2 months. Just be sure to thaw completely in the fridge overnight before reheating.

Reheating

Reheat gently in a skillet over medium heat or warm in the oven at 300°F until heated through, which usually takes about 8-10 minutes. Avoid microwaving if possible, as it can dry out the chicken. A quick splash of water or broth helps keep things moist during reheating.

FAQs

Can I use chicken breasts instead of thighs for this recipe?

Absolutely! Chicken breasts work well, especially if you prefer leaner meat. Just be careful not to overcook them since they can dry out faster than thighs. Pounding to even thickness and watching the grill time will help keep them juicy.

Is fish sauce necessary in the marinade?

Fish sauce is a key ingredient for authentic Vietnamese flavor and adds wonderful umami depth. If you’re allergic or dislike it, you can substitute with more soy sauce and a touch of Worcestershire sauce, but the dish will lose some of its characteristic brightness.

How spicy is this dish?

The marinade has a mild to medium heat from the red chili flakes, which you can easily adjust. Leave them out for a gentle flavor or add more if you love a kick of spice. The chili perfectly complements the fresh lime and herbs without overpowering them.

Can I marinate the chicken longer than 30 minutes?

Yes! Marinating overnight in the fridge is even better, as it lets the flavors fully penetrate and tenderize the meat, making your grilled chicken extra flavorful and succulent.

What if I don’t have a grill? Can I cook this chicken another way?

Definitely. If you don’t have a grill, you can pan-sear the chicken on the stovetop using a cast iron skillet or bake it at 400°F for about 20-25 minutes until cooked through. Just watch the heat to avoid charring and dry meat.

Final Thoughts

This Grilled Vietnamese Chicken with Lime, Fish Sauce, and Cilantro Recipe is truly a delight that brightens up any meal with bold, authentic flavors and juicy texture. It’s easy to prepare, full of fresh ingredients, and absolutely delicious whether served simply or jazzed up with creative sides. I can’t wait for you to try it and fall in love with this vibrant taste of Vietnam in your own kitchen!