Vietnamese Grilled Chicken Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://yumwithmia.com/vietnamese-grilled-chicken-recipe/
