Grilled Vietnamese Chicken (Printable Version)
Succulent lemongrass-marinated grilled chicken with garlic, fish sauce, lime and fresh herbs.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken thighs (approximately 1.75 pounds)
→ Marinade
02 - 3 tablespoons fish sauce
03 - 2 tablespoons soy sauce (use gluten-free if required)
04 - 2 tablespoons packed brown sugar
05 - 2 tablespoons freshly squeezed lime juice
06 - 3 garlic cloves, finely minced
07 - 1 stalk lemongrass, tender portion, finely chopped
08 - 1 tablespoon vegetable oil
09 - 1 teaspoon fresh ginger, grated
10 - 1 to 2 bird’s eye chilies, finely chopped (optional, for heat)
11 - 1/2 teaspoon ground black pepper
→ Garnish
12 - 2 tablespoons chopped fresh cilantro
13 - Sliced scallions
14 - Lime wedges
→ For serving (optional)
15 - Steamed jasmine rice
16 - Pickled vegetables, such as carrots and daikon
# Directions:
01 - In a mixing bowl, combine fish sauce, soy sauce, brown sugar, lime juice, minced garlic, chopped lemongrass, vegetable oil, grated ginger, chopped chilies, and ground black pepper. Stir until the sugar fully dissolves.
02 - Add chicken thighs to the marinade, ensuring all surfaces are well coated. Cover and refrigerate for at least 1 hour, or up to 4 hours for enhanced flavor.
03 - Preheat grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
04 - Remove chicken from marinade, allowing excess to drip off. Grill chicken thighs for 5 to 6 minutes per side until cooked through and well charred.
05 - Transfer cooked chicken to a plate and let rest for 5 minutes. Slice if desired, then garnish with chopped cilantro, sliced scallions, and lime wedges.
06 - Accompany with steamed jasmine rice and pickled vegetables if desired.
# Expert Tips:
01 -
- The marinade creates an incredible depth of flavor that only gets better the longer it sits
- This chicken comes out impossibly juicy with those perfect charred edges everyone fights over
02 -
- Pounding the chicken thighs lightly before marinating makes them more tender and helps them cook evenly
- Letting the chicken rest after grilling is absolutely essential for keeping it juicy
03 -
- If you cannot find fresh lemongrass, paste from a tube works in a pinch though fresh is infinitely better
- Leftover marinade can be boiled for 5 minutes and brushed on the chicken during the last minute of grilling for extra flavor