Vietnamese Grilled Chicken
This Vietnamese Grilled Chicken is marinated to perfection, making it succulent and delicious. Perfect for Pho, rice, or salads.
Equipment
- grill
Ingredients
Chicken
- 1 pound boneless skinless chicken thighs or breasts
- 2-3 green onions for garnish, optional
Vietnamese Chicken Marinade
- 1.5 tablespoon lime juice about 1 small lime
- 1.5 tablespoon neutral or vegetable oil vegetable, canola, olive oil—but not extra virgin
- 2 tablespoon soy sauce low sodium is fine
- 0.5 tablespoon fish sauce **Note 1**
- 2 tablespoon brown sugar
- 2 teaspoon minced garlic 2 garlic cloves
- 1 teaspoon fresh grated ginger or more if you like (or pinch of ground ginger)
- 0.25 teaspoon red chili flakes medium to medium-mild heat
- 1 tablespoon cilantro and more for garnish if desired
Instructions
Preparation
- Trim larger pieces of fat from chicken. Pound chicken to even thickness.
- Place all marinade ingredients in a ziploc bag or sealed container. Mix or squish bag to combine well. Add chicken, seal and marinate.
- Heat grill to medium-high and oil grill with paper towel or spray.
- Remove chicken from marinade, sprinkle with salt if using low salt soy sauce, grill chicken for 3-5 minutes per side until internal temperature reaches 160F.
- Add green onions for last 2-3 minutes if using. Transfer chicken to plate, cover loosely with foil, and let rest for 5 minutes. Garnish with green onions and cilantro if desired.
Notes
Fish sauce substitutes include Worcestershire, soy sauce, and recipes for vegan or vegetarian fish sauce. Sauce can be made from the marinade by boiling it to remove bacteria.
Nutrition
Serving: 1servingCalories: 429kcalCarbohydrates: 15gProtein: 46gFat: 20gSaturated Fat: 3gCholesterol: 215mgSodium: 1569mgPotassium: 594mgFiber: 1gSugar: 12gVitamin A: 129IUVitamin C: 4mgCalcium: 35mgIron: 2mg
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