Print

Grilled Vietnamese Chicken Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 24 reviews

This Grilled Vietnamese Chicken recipe features tender boneless, skinless chicken thighs marinated in a flavorful blend of soy sauce, fish sauce, brown sugar, garlic, lime juice, ginger, and black pepper. Grilled to perfection and garnished with fresh cilantro, it's a delicious and aromatic dish perfect for a satisfying meal.

Ingredients

Marinade

  • 3 tbsp low-sodium soy sauce
  • 2 tbsp fish sauce
  • 2 tbsp brown sugar
  • 3 cloves garlic, minced
  • 1 tbsp fresh lime juice
  • 1 tbsp grated ginger
  • 1 tsp black pepper

Chicken

  • 1.5 lb boneless, skinless chicken thighs
  • Vegetable oil for grilling
  • 2 tbsp chopped fresh cilantro, for garnish

Instructions

  1. Prepare Marinade: In a bowl, whisk together the soy sauce, fish sauce, brown sugar, minced garlic, fresh lime juice, grated ginger, and black pepper until the sugar dissolves completely, creating a balanced and flavorful marinade.
  2. Marinate Chicken: Add the boneless, skinless chicken thighs to the marinade and turn to coat them evenly. Cover the bowl tightly and refrigerate for at least 1 hour or overnight to allow the flavors to penetrate deeply into the chicken.
  3. Preheat Grill: Preheat your grill to medium-high heat, approximately 400 to 450 degrees Fahrenheit. Lightly oil the grill grates with vegetable oil to prevent sticking and ensure even cooking.
  4. Grill Chicken: Remove the chicken thighs from the marinade, allowing excess to drip off, and place them on the preheated grill. Cook for 6 to 7 minutes on each side until the internal temperature reaches 165 degrees Fahrenheit, indicating the chicken is fully cooked and juicy.
  5. Rest and Serve: Transfer the grilled chicken to a plate and loosely cover it with foil. Let the chicken rest for 5 minutes to redistribute the juices, then slice against the grain. Garnish with chopped fresh cilantro and serve immediately for maximum flavor and tenderness.

Notes

  • For extra flavor, marinate the chicken overnight to deepen the taste.
  • If you don’t have a grill, you can use a grill pan on the stovetop or broil the chicken in the oven.
  • Use boneless chicken thighs for juiciness; chicken breasts may be used but tend to be drier.
  • Adjust the amount of brown sugar based on your preferred sweetness level.
  • Ensure the internal temperature reaches 165°F to safely cook chicken.

Find it online: https://hotsavors.com/grilled-vietnamese-chicken-recipe/