If you’re searching for a dish that delights the taste buds, look no further than Grilled Vietnamese Chicken. This dish combines the vibrant flavors of Vietnamese cuisine with the simplicity of grilling, resulting in tender, succulent chicken marinated in a delightful blend of sauces and spices. Whether you’re cooking for yourself or entertaining guests, this dish is sure to impress with its enticing aroma and irresistible taste.
Why We Love This Grilled Vietnamese Chicken Recipe
There are countless reasons to love Grilled Vietnamese Chicken. First and foremost, the marinade transforms each bite into a burst of flavor, thanks to the perfect balance of tangy lime, savory soy sauce, and a hint of sweetness from brown sugar. It’s also incredibly versatile—whether you enjoy it in a salad, on a bun, or simply on its own, the options are endless. The ease and speed of preparation make it a go-to choice for weeknight dinners or backyard barbecues. Moreover, grilling adds a smoky, charred flavor that elevates the dish, making every mouthful a delicious experience.
Ingredients about Grilled Vietnamese Chicken
To whip up a fantastic batch of Grilled Vietnamese Chicken, you’ll need the following ingredients:
List of ingredients with measurements
- 1 pound boneless skinless chicken thighs (or breasts)
- 2–3 green onions, chopped (optional for garnish)
- 1 ½ tablespoons lime juice (about 1 small lime)
- 1 ½ tablespoons neutral oil (vegetable, canola, or olive oil—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 cloves)
- 1 teaspoon grated fresh ginger (or a pinch of ground ginger)
- ¼ teaspoon red chili flakes
- 1 tablespoon chopped cilantro (plus more for garnish)
How to Make Grilled Vietnamese Chicken Directions
Making Grilled Vietnamese Chicken is straightforward and rewarding. Start by preparing the chicken, trimming any large pieces of fat to ensure even cooking. Use a meat mallet to pound the chicken thighs or breasts to an even thickness—this not only helps with cooking but also allows the marinade to penetrate better.
Next, combine the marinade ingredients in a ziplock bag or bowl. Add the lime juice, neutral oil, soy sauce, fish sauce, brown sugar, minced garlic, grated ginger, red chili flakes, and chopped cilantro. Mix everything well until the sugar has dissolved, creating a flavorful marinade.
Once your marinade is ready, add the chicken. Ensure that it is fully coated, allowing the delicious flavors to soak into the meat. For the best results, let it marinate in the refrigerator for at least 30 minutes, but preferably overnight. This helps the chicken absorb all the goodness and keeps it moist during grilling.
While the chicken marinates, preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. After marinating, remove the chicken from the refrigerator and let any excess marinade drip off before placing it on the grill. Grill the chicken for about 3–5 minutes on each side, or until it is charred and reaches an internal temperature of 160°F. This char adds a great texture and enhances the flavor profile.
Once grilled, remove the chicken and allow it to rest for about 5 minutes. This resting period helps ensure that the juices remain locked inside the meat. Finally, garnish with chopped green onions and additional cilantro before serving. Your Grilled Vietnamese Chicken is now ready to impress!
How to Serve Grilled Vietnamese Chicken
Serving Grilled Vietnamese Chicken is all about presentation and complementary flavors. Start by placing the grilled chicken pieces on a platter. You can slice the chicken into strips for easy serving, showcasing the juicy interior. For an aromatic touch, add a sprinkle of fresh chopped cilantro and green onions on top.
This dish pairs wonderfully with steamed jasmine rice or a fresh salad. You can even serve it in rice paper wraps for a fun, interactive dining experience. Another great idea is to create a rice bowl with the chicken, topped with sliced cucumbers, carrots, and a drizzle of nuoc cham, a traditional dipping sauce that enhances the dish’s flavor.
This flavorful chicken is also great for sandwiches. Use it to make Vietnamese-style banh mi by placing the grilled chicken on a baguette with pickled vegetables, cilantro, and a touch of chili sauce. The possibilities are endless, which adds to the fun of this delicious dish!
Expert Tips: Grilled Vietnamese Chicken
To make your Grilled Vietnamese Chicken even more enjoyable, keep these expert tips in mind. First, choose quality chicken; thigh meat tends to be more flavorful and juicier compared to breasts. If you’re using breasts, be careful not to overcook them, as they can dry out quickly.
Marinating overnight is ideal, but if you’re short on time, even 30 minutes will enhance the flavor. Use a digital meat thermometer to check the internal temperature; this ensures perfectly cooked chicken every time.
When grilling, consider the heat of your grill. If you find your chicken is cooking too quickly, lower the heat slightly to avoid burning the outside while keeping the inside juicy.
Lastly, play around with the marinade. Feel free to add additional spices like lemongrass or replace the fish sauce with tamari for a vegetarian version. This way, you can find the balance of flavors that resonates best with your palate.
How to Store Grilled Vietnamese Chicken
Storing leftover Grilled Vietnamese Chicken is simple. Allow the chicken to cool to room temperature before placing it in an airtight container. It can be stored in the refrigerator for up to 3 to 4 days. To reheat, you can use a skillet over medium heat, or microwave it until warm.
For longer storage, consider freezing the chicken. Wrap it tightly in plastic wrap or foil and then place it in an airtight freezer-safe container. This method will keep it fresh for up to three months. When you’re ready to enjoy it again, thaw the chicken overnight in the refrigerator before reheating.
Variations of Grilled Vietnamese Chicken
There are many ways to put a twist on your Grilled Vietnamese Chicken. Consider trying different marinades to experiment with flavors. For example, adding sesame oil can give a nutty aroma, or incorporating Sriracha for extra heat can take the dish to another level.
You might also try different cuts of chicken. Thighs are flavorful and tender, but chicken wings can also be a crowd-pleasing alternative. If you prefer a vegetarian version, marinate firm tofu in the same mixture and grill until golden.
Another fun idea is to add fresh herbs like basil or mint to the marinade. This can add a refreshing flavor profile that brightens the dish. You can also serve the grilled chicken with a mango or papaya salad for a fruity contrast that complements the relative spiciness of the dish.
FAQ
What is the best cut of chicken for Grilled Vietnamese Chicken?
The best cut of chicken for this recipe is boneless skinless chicken thighs, as they are moist and flavorful. However, you can also use chicken breasts if you prefer. Just be careful not to overcook them.
How long should I marinate the chicken?
For the best flavor, marinate the chicken for at least 30 minutes, but overnight is ideal. This allows the marinade to penetrate the chicken and enhances its taste.
Can I make Grilled Vietnamese Chicken ahead of time?
Yes! You can marinate the chicken a day in advance and grill it when you’re ready. You can also cook it ahead of time and reheat it before serving.
What can I serve with Grilled Vietnamese Chicken?
Grilled Vietnamese Chicken pairs well with jasmine rice, fresh salads, or even in sandwiches like banh mi. You can also serve it with grilled vegetables or in wraps with fresh herbs.
How do I store leftovers?
Allow the chicken to cool before storing it in an airtight container in the refrigerator for up to 3 to 4 days. For longer storage, wrap it tightly and freeze for up to three months.
Grilled Vietnamese Chicken
Ingredients
For the marinade
- 1 pound boneless skinless chicken thighs (or breasts) Thighs are more flavorful and juicier.
- 1.5 tablespoons lime juice About 1 small lime.
- 1.5 tablespoons neutral oil Vegetable, canola, or olive oil—not extra virgin.
- 2 tablespoons soy sauce Low sodium is fine.
- 0.5 tablespoon fish sauce
- 2 tablespoons brown sugar
- 2 teaspoons minced garlic About 2 cloves.
- 1 teaspoon grated fresh ginger Or a pinch of ground ginger.
- 0.25 teaspoon red chili flakes
- 1 tablespoon chopped cilantro Plus more for garnish.
For garnish
- 2-3 pieces green onions, chopped Optional for garnish.
Instructions
Preparation
- Trim any large pieces of fat from the chicken to ensure even cooking.
- Use a meat mallet to pound the chicken thighs or breasts to an even thickness.
- Combine the marinade ingredients in a ziplock bag or bowl: lime juice, neutral oil, soy sauce, fish sauce, brown sugar, minced garlic, grated ginger, red chili flakes, and chopped cilantro. Mix until the sugar has dissolved.
- Add the chicken to the marinade, ensuring it is fully coated. Let it marinate in the refrigerator for at least 30 minutes, preferably overnight.
Cooking
- Preheat your grill to medium-high heat and lightly oil the grill grates to prevent sticking.
- Remove the chicken from the marinade, letting any excess drip off, and place it on the grill.
- Grill the chicken for about 3–5 minutes on each side, or until it is charred and reaches an internal temperature of 160°F.
- Remove the chicken from the grill and let it rest for about 5 minutes.
Serving
- Slice the chicken into strips and garnish with chopped green onions and additional cilantro.
- Serve with steamed jasmine rice, on a bun, in rice paper wraps, or in a rice bowl with vegetables and dipping sauce.
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