Description
This Grilled Vietnamese Chicken recipe features succulent boneless skinless chicken thighs or breasts marinated in a flavorful blend of lime juice, soy sauce, fish sauce, brown sugar, garlic, ginger, and fresh herbs. Perfect for serving with pho, rice, or salads, the marinade imparts a tangy, sweet, and savory taste that deeply penetrates the chicken. Grilled to perfection over medium-high heat, the chicken is tender, juicy, and infused with traditional Vietnamese flavors.
Ingredients
Chicken
- 1 pound boneless skinless chicken thighs (or breasts)
- 2-3 green onions (optional, for garnish)
Vietnamese Chicken Marinade
- 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)
Instructions
- Prepare Chicken: Trim any larger pieces of fat from the chicken. Pound the chicken to an even thickness using the bottom of a pot or the heel of your hand to ensure it cooks evenly.
- Marinate Chicken: Combine all the marinade ingredients in a Ziploc bag or sealed container. Mix well by squishing the bag or stirring. Add the chicken, seal, and marinate for 30 minutes at room temperature or overnight in the refrigerator to allow the flavors to deeply penetrate the meat.
- Heat Grill: Preheat your grill to medium-high heat. Oil the grill grates lightly using a paper towel dipped in oil or a cooking spray to prevent sticking.
- Grill Chicken and Serve: Remove the chicken from the marinade, reserving the marinade if you want to use it as a sauce. If you used low-salt soy sauce, lightly sprinkle the chicken with salt. Grill the chicken for 3-5 minutes on each side, depending on thickness, until an instant-read thermometer registers 160°F. Add the green onions to the grill for the last 2-3 minutes if using, to lightly char them. Once cooked, transfer the chicken to a plate, loosely cover with foil, and let rest for 5 minutes. Garnish with chopped cilantro and green onions before serving.
Notes
- Fish sauce adds authentic umami flavor; substitute with soy sauce if unavailable.
- Reserved marinade can be boiled for a few minutes and used as a dipping sauce or drizzle over the grilled chicken.
- You can bake the chicken in the oven at 400°F (205°C) for about 20 minutes as an alternative to grilling.
- Use boneless, skinless chicken thighs for more tenderness and juiciness compared to breasts.
