Grilled Vietnamese Chicken (Print Version)
Tender chicken thighs marinated in classic Vietnamese lemongrass, garlic, and fish sauce for a vibrant grilled main.
# What You Need:
→ Chicken
01 - 4 boneless skinless chicken thighs (approximately 1.3 pounds)
→ Marinade
02 - 2 tablespoons fish sauce
03 - 2 tablespoons soy sauce (use gluten-free if needed)
04 - 1 tablespoon light brown sugar
05 - 2 tablespoons lemongrass, finely minced (white part only)
06 - 3 garlic cloves, finely minced
07 - 1 small shallot, finely minced
08 - 1 tablespoon vegetable oil
09 - 1 teaspoon ground black pepper
10 - 1 red chili, deseeded and finely chopped (optional)
→ Garnishes
11 - Fresh cilantro, chopped
12 - Lime wedges
13 - Sliced cucumber
# How to Prepare:
01 - Combine fish sauce, soy sauce, brown sugar, minced lemongrass, garlic, shallot, vegetable oil, black pepper, and chili (if using) in a large mixing bowl. Whisk until sugar dissolves completely.
02 - Add chicken thighs to the bowl and toss thoroughly to coat all surfaces. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor penetration.
03 - Prepare grill or grill pan over medium-high heat (approximately 400°F). Lightly oil the grates to prevent sticking.
04 - Remove chicken from marinade, allowing excess to drip off. Grill for 6 to 7 minutes per side until internal temperature reaches 165°F and exterior develops charred marks.
05 - Transfer grilled chicken to a clean plate and let rest for 5 minutes to redistribute juices. Slice if desired and serve with fresh cilantro, lime wedges, and cucumber slices.
# Expert Advice:
01 -
- The marinade works its magic in just one hour, but overnight marinating makes the chicken absolutely sing with flavor
- Char marks from the grill create those irresistible crispy edges that everyone fights over at the table
02 -
- Don't skip the resting period, those juices need time to settle back into the meat or you'll end up with dry chicken
- Pat the chicken dry before grilling if it's too wet from the marinade, excess moisture can cause steaming instead of searing
03 -
- If using wooden skewers for kabobs, soak them in water for 30 minutes to prevent burning
- Make a double batch of the marinade and freeze half with raw chicken for an instant dinner later