Description
Grilled Vietnamese Chicken is a delightful dish bursting with vibrant flavors from a zesty marinade. Juicy chicken thighs are marinated in a blend of lime juice, soy sauce, and aromatic spices, then grilled to perfection. This recipe offers a taste of Vietnamese cuisine with a simple yet incredibly tasty twist.
Ingredients
For the Chicken:
- 1 pound boneless skinless chicken thighs (or breasts)
For the Vietnamese Chicken Marinade:
- 1 1/2 tablespoons lime juice (about 1 small lime)
- 1 1/2 tablespoons neutral or vegetable oil
- 2 tablespoons soy sauce (low sodium is fine)
- 1/2 tablespoon fish sauce
- 2 tablespoons brown sugar
- 2 teaspoons minced garlic
- 1 teaspoon fresh grated ginger
- 1/4 teaspoon red chili flakes
- 1 tablespoon cilantro
Instructions
- Prepare the Chicken Begin by trimming any large pieces of fat from the chicken. You don’t need to worry about smaller bits, as they’ll cook off during grilling. Next, pound the chicken to an even thickness. This helps ensure the chicken cooks evenly, preventing some parts from being overcooked while others remain undercooked.
- Marinate the Chicken In a ziplock bag or a sealed container, combine all the marinade ingredients. Add the lime juice, oil, soy sauce, fish sauce, brown sugar, garlic, ginger, red chili flakes, and cilantro. Seal the bag or container and give it a good squish or shake to mix everything together. Place the chicken in the marinade. Seal the bag or container tightly, ensuring the chicken is well-coated with the marinade. Let the chicken marinate for at least 30 minutes at room temperature, or for even deeper flavor, marinate it overnight in the fridge.
- Preheat the Grill Heat your grill to medium-high. While it’s heating, lightly oil the grill grates by either using a paper towel dipped in oil or spraying them with a cooking spray. This will help prevent the chicken from sticking and ensure a nice, charred finish.
- Grill the Chicken Once the grill is hot, remove the chicken from the marinade. If you’re 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. For best results, use an instant-read thermometer to check the internal temperature—it should read 160°F (71°C) when the chicken is fully cooked. If you’re using green onions as a garnish, add them to the grill during the last 2-3 minutes of cooking.
- Rest and Serve Once the chicken has finished grilling, transfer it to a plate and cover it loosely with foil. Let the chicken rest for about 5 minutes. After resting, 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, you can substitute it with a splash of Worcestershire sauce or even a bit of soy sauce.
- Adjusting the Heat: The red chili flakes add a nice amount of heat to the dish, but you can adjust the spiciness according to your preference.
- Chicken Alternatives: While chicken thighs are ideal for grilling due to their tenderness and juiciness, you can also use chicken breasts.
- For a Smokier Flavor: If you want to add a smoky flavor to your chicken, you can try using a charcoal grill or even a smoker.
- Make a Sauce: If you’d like a sauce to go with the grilled chicken, you can simmer the leftover marinade in a small saucepan over medium heat for a few minutes to create a flavorful sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 3.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 130mg
