Grilled Vietnamese Chicken Flavorful Delight (Printable)
Fragrant grilled Vietnamese chicken marinated in lemongrass, fish sauce, lime and garlic.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken thighs (about 1.75 lb)
→ Marinade
02 - 3 tablespoons fish sauce
03 - 2 tablespoons soy sauce (gluten-free if needed)
04 - 2 tablespoons brown sugar
05 - 2 tablespoons freshly squeezed lime juice
06 - 3 garlic cloves, minced
07 - 1 stalk lemongrass, tender part finely chopped
08 - 1 tablespoon vegetable oil
09 - 1 teaspoon fresh ginger, grated
10 - 1–2 bird's eye chilies, finely chopped (optional)
11 - ½ teaspoon ground black pepper
→ Garnish
12 - 2 tablespoons fresh cilantro, chopped
13 - Sliced scallions
14 - Lime wedges
→ Serving Suggestions
15 - Steamed jasmine rice
16 - Pickled carrots and daikon
# Directions:
01 - In a mixing bowl, combine fish sauce, soy sauce, brown sugar, lime juice, minced garlic, chopped lemongrass, vegetable oil, grated ginger, bird's eye chilies, and black pepper. Stir thoroughly until the sugar is fully dissolved.
02 - Add the chicken thighs to the marinade, turning to coat evenly on all sides. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours for optimal flavor penetration.
03 - Preheat an outdoor grill or grill pan to medium-high heat. Lightly oil the grates to prevent the chicken from sticking.
04 - Remove the chicken from the marinade, shaking off any excess liquid. Place on the hot grill and cook for 5–6 minutes per side, until the internal temperature reaches 165°F and the exterior develops a deep char.
05 - Transfer the grilled chicken to a cutting board and let it rest for 5 minutes to allow the juices to redistribute. Slice into strips or serve whole.
06 - Arrange the chicken on a platter and garnish with chopped fresh cilantro, sliced scallions, and lime wedges. Serve alongside steamed jasmine rice and pickled vegetables.
# Expert Tips:
01 -
- The marinade doubles as a flavor bomb that works on chicken, pork, or even firm tofu if you want to switch things up.
- It reheats beautifully the next day, making it one of those rare leftovers that actually taste better cold from the fridge.
02 -
- Do not skip the resting step because cutting into the chicken immediately sends all those flavorful juices running onto your cutting board instead of staying in the meat where they belong.
- Pounding the chicken thighs lightly before marinating helps them cook more evenly and absorb the marinade faster, which I discovered after one too many pieces had thick undercooked centers.
03 -
- Reserve a spoonful of marinade before adding the raw chicken and brush it onto the chicken during the last minute of grilling for an extra layer of glossy, caramelized flavor.
- If you do not have a grill, a cast iron skillet pressed with a heavy lid creates excellent char and gives you comparable results on the stovetop.