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Grilled Vietnamese Chicken

A flavor-packed marinated chicken dish, perfect for summer barbecues, that combines tangy sweetness with smokiness, representing the rich culinary traditions of Vietnam.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Vietnamese
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless skinless chicken thighs or breasts Chicken thighs are preferred for juiciness.
  • 2-3 pieces green onions, chopped Optional for garnish.
Marinade
  • 1.5 tablespoons lime juice Freshly squeezed is best.
  • 1.5 tablespoons neutral oil (vegetable, canola, or olive oil) Canola oil works well.
  • 2 tablespoons soy sauce Low sodium is fine.
  • 0.5 tablespoon fish sauce Essential for flavor.
  • 2 tablespoons brown sugar Balances the savory elements.
  • 2 teaspoons minced garlic About 2 cloves.
  • 1 teaspoon grated fresh ginger Or a pinch of ground ginger.
  • 0.25 teaspoon red chili flakes Adjust to spice preference.
  • 1 tablespoon chopped cilantro Plus more for garnish.

Method
 

Preparation
  1. Trim away any large pieces of fat from the chicken thighs. Pound the chicken to an even thickness of about ½ inch.
  2. In a large ziplock bag or bowl, combine lime juice, oil, soy sauce, fish sauce, brown sugar, minced garlic, grated ginger, red chili flakes, and chopped cilantro. Mix well until the sugar is dissolved.
  3. Add the chicken to the marinade, sealing the bag tightly or covering the bowl. Refrigerate for at least 30 minutes or ideally overnight.
Cooking
  1. Preheat your grill to medium-high (about 400°F) and oil the grates with vegetable oil to prevent sticking.
  2. Remove the chicken from the marinade (discard leftover marinade) and place it on the grill. Cook for 3–5 minutes per side until charred and internal temperature reaches 160°F.
  3. Let the grilled chicken rest for about 5 minutes, then garnish with green onions and additional cilantro.

Notes

For a spicy kick, add more red chili flakes or sriracha to the marinade. Use organic or free-range chicken for better flavor and texture. Store leftovers in an airtight container in the fridge for up to 3 days.