If you’re looking for a dish that’s bursting with vibrant flavors, this Zesty Vietnamese Grilled Chicken is just what you need. This recipe combines the tanginess of lime juice, the umami of soy and fish sauces, and the sweetness of brown sugar, all brought together with a hint of heat from red chili flakes. The result is a perfectly balanced marinade that transforms simple chicken thighs into a mouthwatering delight. Whether you’re hosting a summer barbecue or craving something exotic for dinner, this grilled chicken will become your go-to recipe for a quick and delicious meal.
Ingredients:
- For the Chicken:
- 1 pound boneless, skinless chicken thighs (or breasts)
- 2-3 green onions, for garnish (optional)
- For the Vietnamese Chicken Marinade:
- 1 1/2 tablespoons lime juice (about 1 small lime)
- 1 1/2 tablespoons neutral or vegetable oil (vegetable, canola, or olive oil, but not extra virgin)
- 2 tablespoons soy sauce (low sodium is fine)
- 1/2 tablespoon fish sauce
- 2 tablespoons brown sugar
- 2 teaspoons minced garlic (about 2 garlic cloves)
- 1 teaspoon fresh grated ginger, or more if you like (or a pinch of ground ginger)
- 1/4 teaspoon red chili flakes (medium to medium-mild heat)
- 1 tablespoon chopped cilantro, plus more for garnish if desired
Instructions:
- Prepare the Marinade: In a mixing bowl, whisk together the lime juice, vegetable oil, soy sauce, fish sauce, brown sugar, minced garlic, grated ginger, and red chili flakes. Make sure the sugar dissolves completely to create a smooth marinade.
- Marinate the Chicken: Put the chicken thighs in a resealable bag or a shallow bowl. Pour the marinade over the chicken, making sure all pieces are evenly coated. Seal the bag or cover the bowl, then refrigerate for a minimum of 30 minutes, or up to 2 hours for deeper flavor absorption.
- Preheat the Grill: While the chicken marinates, preheat your grill to medium-high heat. If using a grill pan, heat it over medium-high heat until hot.
- Cook the Chicken: Take the chicken from the marinade, allowing any excess to drain. Arrange the chicken thighs on the preheated grill. Cook for approximately 5-7 minutes on each side, or until the chicken is fully cooked and has appealing grill marks. Ensure the internal temperature reaches 165°F (74°C).
- Rest the Chicken: Transfer the grilled chicken to a plate and let it rest for 5 minutes to allow the juices to redistribute.
- Garnish and Serve: Slice the chicken into strips if desired. Garnish with chopped green onions and extra cilantro before serving. This grilled chicken pairs wonderfully with jasmine rice, vermicelli noodles, or a fresh salad.
Conclusion:
This Zesty Vietnamese Grilled Chicken is a perfect fusion of sweet, savory, and tangy flavors with just the right amount of heat. The marinade does all the heavy lifting, infusing the chicken with a robust taste that is hard to resist. Whether served with rice, noodles, or a side of vegetables, this dish will make an excellent addition to your meal rotation. Enjoy it as a quick weeknight dinner or impress your guests at your next cookout. This is a recipe you’ll want to keep in your culinary arsenal!
Zesty Vietnamese Grilled Chicken: A Burst of Flavors on the Grill
Ingredients
- For the Chicken:
- o 1 pound boneless skinless chicken thighs (or breasts)
- o 2-3 green onions for garnish (optional)
- For the Vietnamese Chicken Marinade:
- o 1 1/2 tablespoons lime juice about 1 small lime
- o 1 1/2 tablespoons neutral or vegetable oil vegetable, canola, or olive oil, but not extra virgin
- o 2 tablespoons soy sauce low sodium is fine
- o 1/2 tablespoon fish sauce
- o 2 tablespoons brown sugar
- o 2 teaspoons minced garlic about 2 garlic cloves
- o 1 teaspoon fresh grated ginger or more if you like (or a pinch of ground ginger)
- o 1/4 teaspoon red chili flakes medium to medium-mild heat
- o 1 tablespoon chopped cilantro plus more for garnish if desired
Instructions
- Prepare the Marinade: In a mixing bowl, whisk together the lime juice, vegetable oil, soy sauce, fish sauce, brown sugar, minced garlic, grated ginger, and red chili flakes. Make sure the sugar dissolves completely to create a smooth marinade.
- Marinate the Chicken: Put the chicken thighs in a resealable bag or a shallow bowl. Pour the marinade over the chicken, making sure all pieces are evenly coated. Seal the bag or cover the bowl, then refrigerate for a minimum of 30 minutes, or up to 2 hours for deeper flavor absorption.
- Preheat the Grill: While the chicken marinates, preheat your grill to medium-high heat. If using a grill pan, heat it over medium-high heat until hot.
- Cook the Chicken: Take the chicken from the marinade, allowing any excess to drain. Arrange the chicken thighs on the preheated grill. Cook for approximately 5-7 minutes on each side, or until the chicken is fully cooked and has appealing grill marks. Ensure the internal temperature reaches 165°F (74°C).
- Rest the Chicken: Transfer the grilled chicken to a plate and let it rest for 5 minutes to allow the juices to redistribute.
- Garnish and Serve: Slice the chicken into strips if desired. Garnish with chopped green onions and extra cilantro before serving. This grilled chicken pairs wonderfully with jasmine rice, vermicelli noodles, or a fresh salad.