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Grilled Vietnamese Chicken

This Vietnamese chicken recipe combines layers of sweet, salty, tangy, and smoky flavors for a delicious grilling experience.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Vietnamese
Calories: 350
Ingredients Method Notes

Ingredients
  

Marinade Ingredients
  • 1 pound boneless, skinless chicken thighs Thighs are preferred for juiciness.
  • 1 tablespoon fresh lime juice Adds brightness.
  • 1.5 tablespoons vegetable oil Helps the marinade cling.
  • 2 tablespoons soy sauce Builds the salty, savory base.
  • 0.5 tablespoon fish sauce Adds depth of flavor.
  • 2 tablespoons brown sugar Helps with caramelization.
  • 2 teaspoons minced garlic Enhances flavor.
  • 1 teaspoon fresh grated ginger Adds brightness and warmth.
  • 0.25 teaspoon red chili flakes Add more for extra heat.
  • to taste Cilantro For garnish and freshness.

Method
 

Making the Marinade
  1. In a large bowl, add lime juice and vegetable oil. Whisk together.
  2. Stir in soy sauce and fish sauce. Mix gently.
  3. Dissolve brown sugar fully into the marinade.
  4. Add minced garlic and grated ginger. Stir well.
  5. Sprinkle in red chili flakes and mix.
  6. Add cilantro to taste.
  7. Taste the marinade and adjust flavors before adding chicken.
Marinating the Chicken
  1. Place chicken thighs in the marinade, coating them evenly.
  2. Marinate for at least 30 minutes, up to 24 hours.
Grilling the Chicken
  1. Preheat grill to medium-high heat (375-400°F).
  2. Oil the grates before placing the chicken.
  3. Cook chicken thighs for 5-6 minutes on one side without moving.
  4. Flip and cook for another 5-6 minutes until the internal temperature reaches 165°F.
  5. Rest the chicken for 5 minutes before slicing or serving.
Serving Suggestions
  1. Serve grilled chicken over jasmine rice with cilantro and lime.
  2. Prepare a dipping sauce with fish sauce, lime juice, sugar, and water.
  3. Pair with a cucumber salad for a refreshing side.

Notes

You can use a cast iron skillet or broil the chicken if you don't have a grill. Store leftovers in the refrigerator for up to 3 days.