Grilled Vietnamese Chicken Delight (Print)
Vietnamese grilled chicken marinated with lemongrass, fish sauce, garlic and lime; charred, aromatic, great with rice.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken thighs, about 1 lb 12 oz
→ Marinade
02 - 3 tablespoons fish sauce
03 - 2 tablespoons soy sauce (gluten-free if needed)
04 - 2 tablespoons brown sugar
05 - 2 tablespoons freshly squeezed lime juice
06 - 3 garlic cloves, minced
07 - 1 stalk lemongrass, tender part finely chopped
08 - 1 tablespoon vegetable oil
09 - 1 teaspoon fresh ginger, grated
10 - 1–2 bird's eye chilies, finely chopped (optional)
11 - ½ teaspoon ground black pepper
→ Garnish
12 - 2 tablespoons fresh cilantro, chopped
13 - Sliced scallions
14 - Lime wedges
→ For Serving (Optional)
15 - Steamed jasmine rice
16 - Pickled vegetables (carrots and daikon)
# How To Make It:
01 - In a mixing bowl, combine fish sauce, soy sauce, brown sugar, lime juice, minced garlic, chopped lemongrass, vegetable oil, grated ginger, bird's eye chilies, and black pepper. Stir until the sugar is fully dissolved.
02 - Add the chicken thighs to the marinade, coating each piece thoroughly. Cover and refrigerate for at least 1 hour, or up to 4 hours for maximum flavor penetration.
03 - Preheat grill to medium-high heat. Oil the grates generously to prevent the chicken from sticking.
04 - Remove chicken from the marinade and shake off any excess. Grill for 5–6 minutes per side until cooked through with a nicely charred exterior and an internal temperature reaches 165°F.
05 - Transfer the chicken to a cutting board and rest for 5 minutes. Slice or serve whole as desired.
06 - Arrange chicken on a platter, garnish with fresh cilantro, sliced scallions, and lime wedges. Serve alongside steamed jasmine rice and pickled vegetables if desired.
# Expert Tips:
01 -
- The marinade works like magic on chicken thighs, tenderizing while building layers of sweet, savory, and tangy flavor that penetrate deep into every bite.
- It genuinely requires only about twenty minutes of hands on work, and the rest is just waiting while the fridge does its job.
02 -
- Skipping the resting step means all those incredible juices will bleed out onto your cutting board instead of staying inside the meat where they belong.
- Marinating overnight is technically fine but the acid in the lime juice will eventually start breaking down the texture too much, so cap it at four hours for ideal results.
03 -
- Pound the chicken thighs to an even thickness before marinating so every piece finishes cooking at the same time and you never end up with one thick piece that is raw in the center.
- A light brushing of oil on the chicken right before it hits the grill gives you a more even char than oiling the grates alone.