Grilled Vietnamese Chicken
Transport your taste buds to the vibrant streets of Vietnam with this Grilled Vietnamese Chicken recipe, featuring tender, bone-in chicken thighs marinated in an irresistible blend of fish sauce, soy sauce, lime juice, brown sugar, and fragrant aromatics like lemongrass, garlic, and ginger. This quick and flavorful marinade infuses every bite with a perfect balance of savory, tangy, and slightly sweet notes, while the optional bird’s eye chili adds a touch of heat for spice lovers. Grilled to golden perfection and garnished with fresh scallions and cilantro, this dish is a showstopper for summer barbecues or casual family dinners. Serve this juicy, smoky chicken alongside steamed jasmine rice or pickled vegetables for a deliciously authentic Vietnamese-inspired meal that’s sure to impress. Optimize your grilling game with this easy recipe that promises bold flavors and restaurant-quality results at home!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons lime juice (freshly squeezed)
- 4 pieces garlic cloves (minced)
- 1 piece lemongrass stalk (finely chopped, tender portion only)
- 1 teaspoon ginger (grated)
- 1 piece bird's eye chili (thinly sliced, optional)
- 2 tablespoons vegetable oil
- 2 pieces scallions (thinly sliced, for garnish)
- 2 tablespoons cilantro leaves (for garnish)
Instructions
In a large mixing bowl, prepare the marinade by combining fish sauce, soy sauce, brown sugar, lime juice, minced garlic, chopped lemongrass, grated ginger, bird's eye chili (if using), and vegetable oil.
Place the chicken thighs into the bowl and thoroughly coat them with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight for maximum flavor infusion.
Preheat your grill to medium heat. Lightly oil the grill grates to prevent sticking.
Remove the chicken thighs from the marinade, allowing any excess marinade to drip off, and place them on the preheated grill. Discard the used marinade.
Grill the chicken thighs for 8-10 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through with a crisp, golden exterior.
Transfer the grilled chicken to a serving platter and let it rest for 5 minutes to allow the juices to redistribute.
Garnish the chicken with sliced scallions and fresh cilantro leaves before serving.
Serve the Grilled Vietnamese Chicken with steamed jasmine rice, fresh vegetables, or a side of pickled daikon and carrots for a complete meal.
Nutrition Facts
Calories |
1624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.3 g | 153% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 5428 mg | 236% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 20.9 g | ||
| Protein | 115.1 g | 230% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1602 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
