Vietnamese Chicken
Elevate your dinner table with this flavorful Vietnamese Chicken recipe, a harmonious blend of sweet, savory, and tangy flavors that perfectly captures the essence of Vietnamese cuisine. Succulent bone-in, skin-on chicken thighs are marinated in a fragrant mixture of fish sauce, soy sauce, lime juice, brown sugar, and aromatic ingredients like garlic, ginger, and lemongrass. Grilled to golden perfection and finished with a rich, simmered marinade sauce, this dish is bursting with umami and citrusy brightness. Topped with fresh cilantro, scallions, and optional red chili for a hint of heat, it's served alongside fluffy jasmine rice, making it a complete, satisfying meal. It's a quick, crowd-pleasing dinner idea that showcases the vibrant flavors of Southeast Asia. Perfect for weeknights or special occasions, this Vietnamese Chicken recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 3 cloves garlic cloves (minced)
- 1 teaspoon ginger (grated)
- 1 piece lemongrass stalk (finely minced)
- 2 tablespoons vegetable oil
- 0.5 teaspoon ground black pepper
- 1 piece red chili (optional, finely sliced)
- 2 stalks scallions (sliced for garnish)
- 0.25 cup fresh cilantro (for garnish)
- 4 servings steamed jasmine rice (to serve)
Instructions
In a large mixing bowl, combine fish sauce, soy sauce, brown sugar, lime juice, minced garlic, grated ginger, minced lemongrass, vegetable oil, and ground black pepper to create the marinade.
Place the chicken thighs into the bowl with the marinade, ensuring they are evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
Preheat a large skillet or grill pan over medium heat. Add a drizzle of vegetable oil if needed.
Remove the chicken thighs from the marinade, allowing excess marinade to drip off, and reserve the marinade for later use.
Place the chicken thighs skin side down in the skillet. Cook for 6-8 minutes on each side, or until the skin is golden brown and the internal temperature reaches 165°F (74°C).
While the chicken is cooking, pour the reserved marinade into a small saucepan and bring it to a boil over medium-high heat. Reduce the heat to low and simmer for 3-4 minutes to create a flavorful sauce.
Once the chicken is fully cooked, transfer it to a serving platter. Drizzle the reduced sauce over the chicken.
Garnish the dish with sliced scallions, fresh cilantro, and red chili if using.
Serve the Vietnamese Chicken with steamed jasmine rice and enjoy!
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 1305 mg | 57% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 4.4 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 394 mg | 8% | |
*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.
