Grilled Vietnamese Chicken
A flavorful and easy-to-make dish that combines tender chicken with a zesty marinade, perfect for grilling and versatile for various serving styles.
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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Notes
For a vegetarian version, marinate firm tofu in the same mixture. Store leftovers in an airtight container for up to 3 to 4 days, or freeze for up to three months.