Grilled Vietnamese Chicken Breasts
Fire up your grill for these irresistible Grilled Vietnamese Chicken Breasts, bursting with bold, aromatic flavors. Marinated in a tantalizing blend of fish sauce, soy sauce, brown sugar, and lime juice, these juicy chicken breasts are infused with the vibrant essence of lemongrass and garlic. A touch of red chili flakes adds optional heat, while a garnish of fresh cilantro and a squeeze of lime complete the dish. Perfectly charred on the outside and tender on the inside, this dish is ready in under 30 minutes (excluding marinating) and pairs beautifully with jasmine rice or a crisp salad. Whether you're hosting a barbecue or just craving a quick and flavorful dinner, this Vietnamese-inspired recipe will transport your taste buds straight to Southeast Asia!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 3 tablespoons Fish sauce
- 2 tablespoons Soy sauce
- 2 tablespoons Brown sugar
- 2 stalks Lemongrass, finely minced
- 4 cloves Garlic, minced
- 2 tablespoons Lime juice
- 2 tablespoons Vegetable oil
- 1 teaspoon Ground black pepper
- 0.5 teaspoon Red chili flakes (optional for heat)
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 4 pieces Lime wedges (for serving)
Instructions
In a medium bowl, combine fish sauce, soy sauce, brown sugar, minced lemongrass, garlic, lime juice, vegetable oil, ground black pepper, and optional chili flakes. Whisk until the sugar is dissolved and ingredients are well combined.
Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are evenly coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably 4 hours for deeper flavor.
Preheat your grill or grill pan over medium-high heat. Lightly oil the grill grates to prevent sticking.
Remove the chicken from the marinade and let any excess drip off. Discard the remaining marinade.
Place the chicken breasts on the preheated grill. Cook for 4-5 minutes per side, or until the internal temperature reaches 165°F (74°C), and the chicken is golden and slightly charred on the outside.
Transfer the grilled chicken to a plate and let it rest for 5 minutes to allow the juices to redistribute.
Sprinkle the chicken with fresh chopped cilantro and serve with lime wedges on the side. Pair with steamed jasmine rice or a fresh salad for a complete meal.
Nutrition Facts
Calories |
401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1362 mg | 59% | |
| Total Carbohydrate | 15.6 g | 6% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 8.4 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 631 mg | 13% | |
*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.
