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Vietnamese Grilled Chicken

Vietnamese Grilled Chicken: Juicy Flavors for a Perfect Grill Night

Vietnamese Grilled Chicken offers a burst of umami and spice in a quick, healthy, and crowd-pleasing meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vietnamese
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 3 tablespoons Fish Sauce Can substitute with soy sauce for a vegetarian option.
  • 3 tablespoons Soy Sauce Tamari is a gluten-free alternative.
  • 2 tablespoons Brown Sugar Can swap with honey or coconut sugar.
  • 4 cloves Garlic Minced; use fresh for best results.
  • 1 tablespoon Ginger Grated.
  • 2 tablespoons Vegetable Oil Olive oil can be used.
  • 1 tablespoon Honey Maple syrup can also be used.
  • 1 teaspoon Black Pepper For slight heat.
  • 1 teaspoon Chili Powder Adjust to preference or omit for milder taste.
For the Chicken
  • 1.5 pounds Chicken Thighs Boneless and skinless.
For Garnishing and Serving
  • 1 bunch Fresh Herbs (Cilantro) Can substitute with mint.
  • 2 pieces Lime Wedges For serving.

Equipment

  • medium bowl
  • whisk
  • Grill
  • Meat Thermometer

Method
 

Preparation
  1. In a medium bowl, whisk together fish sauce, soy sauce, brown sugar, minced garlic, grated ginger, vegetable oil, honey, black pepper, and chili powder until the sugar dissolves.
  2. Take your boneless, skinless chicken thighs and place them in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is fully coated.
  3. Seal the bag or cover the dish tightly, then refrigerate for at least 1 hour, or preferably overnight.
  4. Preheat your grill to medium-high heat, reaching around 400°F (200°C). Let the marinated chicken sit at room temperature for about 10 minutes.
  5. Remove the chicken thighs from the marinade, allowing any excess to drip off. Place the chicken on the grill grates and cook for about 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
  6. After grilling, remove the chicken from the grill and let it rest for about 5 minutes.
  7. Slice the rested chicken thighs and plate them beautifully. Top with freshly chopped cilantro and serve with lime wedges on the side.

Nutrition

Serving: 4servingsCalories: 320kcalCarbohydrates: 10gProtein: 28gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 95mgSodium: 1800mgPotassium: 400mgSugar: 8gVitamin A: 2IUVitamin C: 5mgCalcium: 3mgIron: 10mg

Notes

Marinate longer for deeper flavor; ensure grill is preheated for optimal cooking. Let chicken rest before serving to retain juices.

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