Vietnamese Grilled Chicken Recipe

Introduction

Vietnamese Grilled Chicken is a flavorful and aromatic dish that combines savory, sweet, and spicy elements. This recipe is perfect for a quick weeknight dinner or a weekend cookout, delivering tender and juicy chicken with a delicious Vietnamese twist.

Ingredients

• 2 lbs chicken thighs (boneless, skinless)
• 4 tablespoons fish sauce
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 4 cloves garlic (minced)
• 1 tablespoon ginger (grated)
• 1 tablespoon vegetable oil
• 1 tablespoon honey
• 1 teaspoon black pepper
• 1 teaspoon chili powder (adjust based on spice preference)
• Fresh herbs (cilantro, for garnish)
• Lime wedges (for serving)

Instructions

1. Step 1: In a mixing bowl, combine fish sauce, soy sauce, brown sugar, minced garlic, grated ginger, vegetable oil, honey, black pepper, and chili powder to create the marinade.
2. Step 2: Add the chicken thighs to the marinade, making sure each piece is fully coated. Cover the bowl and refrigerate for at least one hour, or overnight for the best flavor.
3. Step 3: Preheat your grill to medium-high heat, about 400°F (200°C).
4. Step 4: Remove the chicken from the marinade, letting any excess drip off. Place the chicken thighs on the grill.
5. Step 5: Grill the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
6. Step 6: Remove the chicken from the grill and let it rest for 5 minutes to allow the juices to redistribute.
7. Step 7: Serve the chicken garnished with fresh cilantro and lime wedges for an extra burst of flavor.

Tips & Variations

• For a smokier flavor, cook the chicken over charcoal instead of a gas grill.
• Adjust the chili powder to your preferred spice level or substitute with fresh chopped chilies for more heat.
• Use skin-on chicken thighs if you prefer a crispier texture when grilled.
• Marinate overnight for deeper flavor penetration and more tender meat.

Storage

Store leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on a stovetop to avoid drying out the meat. This dish can also be frozen for up to 2 months; thaw completely before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they tend to be leaner and can dry out more quickly when grilled. Adjust cooking time accordingly and watch carefully to avoid overcooking.

Do I have to use fish sauce in the marinade?

Fish sauce adds a distinctive umami flavor unique to Vietnamese cooking, but if you prefer, you can substitute with soy sauce or tamari for a vegetarian-friendly alternative, though the taste will differ slightly.

Vietnamese Grilled Chicken Recipe

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★★★★★

4.8 from 141 reviews

This Vietnamese Grilled Chicken recipe offers a flavorful and aromatic dish featuring tender boneless, skinless chicken thighs marinated in a blend of fish sauce, soy sauce, garlic, ginger, and spices, then perfectly grilled to juicy perfection. Ideal for a quick weeknight dinner or an impressive barbecue, it captures the essence of Vietnamese cuisine with a balance of savory, sweet, and spicy notes.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Total Time: 1 hour 29 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Vietnamese
• Diet: Halal

Ingredients

Scale 1x2x3x

Chicken

• 2 lbs chicken thighs (boneless, skinless)

Marinade

• 4 tablespoons fish sauce
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 4 cloves garlic (minced)
• 1 tablespoon ginger (grated)
• 1 tablespoon vegetable oil
• 1 tablespoon honey
• 1 teaspoon black pepper
• 1 teaspoon chili powder (adjust based on spice preference)

Garnish

• Fresh herbs (cilantro, for garnish)
• Lime wedges (for serving)

Instructions

1. Prepare Marinade: In a mixing bowl, combine fish sauce, soy sauce, brown sugar, minced garlic, grated ginger, vegetable oil, honey, black pepper, and chili powder. Mix thoroughly until the brown sugar is mostly dissolved and the marinade is well blended.
2. Marinate Chicken: Add the chicken thighs to the marinade, making sure each piece is fully coated. Cover the bowl tightly with plastic wrap and refrigerate for at least one hour, preferably overnight, to allow the flavors to deeply penetrate the meat.
3. Preheat Grill: Heat your grill to medium-high heat, aiming for around 400°F (200°C). This temperature ensures a nice sear while cooking the chicken evenly.
4. Grill Chicken: Remove the chicken from the marinade and let excess marinade drip off to avoid flare-ups. Place the chicken thighs on the preheated grill.
5. Cook Thoroughly: Grill the chicken for 5-7 minutes on each side. Use a meat thermometer to check the internal temperature, which should reach 165°F (75°C) to ensure the chicken is safely cooked and juicy.
6. Rest: Transfer the grilled chicken to a plate and let it rest for about 5 minutes. This resting period allows the juices to redistribute throughout the meat, keeping it tender and moist.
7. Garnish and Serve: Arrange the chicken on a serving platter and garnish with fresh cilantro leaves. Serve with lime wedges on the side to squeeze over the chicken, adding a bright, fresh acidity that complements the savory flavors.

Notes

• For best flavor, marinate the chicken overnight in the refrigerator.
• Adjust chili powder to control the level of spiciness according to your preference.
• You can substitute chicken thighs with chicken breasts, but thighs tend to remain juicier and more flavorful on the grill.
• Make sure to clean and oil the grill grates before cooking to prevent sticking.
• If you don’t have a grill, this recipe can be adapted for cooking on a stovetop grill pan or under a broiler.

Keywords: Vietnamese grilled chicken, grilled chicken thighs, Vietnamese marinade, fish sauce chicken, easy grilled chicken recipe, Asian grilled chicken, summer barbecue recipes