Grilled Vietnamese Chicken (Printable View)

Marinated Vietnamese-style chicken with lemongrass, lime, garlic and caramelized char, served with jasmine rice.

# 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 soy sauce if desired)
04 - 2 tablespoons packed brown sugar
05 - 2 tablespoons freshly squeezed lime juice
06 - 3 garlic cloves, finely minced
07 - 1 stalk lemongrass, tender part finely chopped
08 - 1 tablespoon vegetable oil
09 - 1 teaspoon freshly grated ginger
10 - 1 to 2 bird’s eye chilies, finely chopped (optional for increased heat)
11 - 1/2 teaspoon ground black pepper

→ Garnish

12 - 2 tablespoons fresh cilantro, chopped
13 - Sliced scallions
14 - Lime wedges

→ For serving (optional)

15 - Steamed jasmine rice
16 - Pickled carrots and daikon

# How-To Steps:

01 - In a mixing bowl, combine the fish sauce, soy sauce, brown sugar, lime juice, minced garlic, lemongrass, vegetable oil, ginger, bird’s eye chilies if using, and black pepper. Whisk until the sugar is thoroughly dissolved.
02 - Place chicken thighs in the marinade, ensuring each piece is well coated. Cover and refrigerate for a minimum of 1 hour and up to 4 hours for best flavor development.
03 - Set grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
04 - Shake excess marinade from chicken and arrange thighs on the preheated grill. Grill for 5 to 6 minutes per side until fully cooked and well caramelized.
05 - Transfer chicken to a plate and let rest for 5 minutes. Slice if desired. Garnish with fresh cilantro, sliced scallions, and lime wedges.
06 - Serve hot with steamed jasmine rice and pickled vegetables for a balanced meal.

# Expert Advice:

01 -
  • The marinade creates this incredible sticky char that makes every bite feel like a discovery
  • It comes together faster than you can decide what side dish to make
  • The balance of salty, sweet, and tangy hits some primal satisfaction button
02 -
  • Pounding the chicken slightly before marinating makes such a difference in tenderness that I never skip this step anymore
  • The sugars in the marinade will burn if your heat is too high, so resist the urge to crank it up
  • Fish sauce varies wildly between brands, so taste your marinade before adding the chicken
03 -
  • Set out some extra lime wedges at the table because everyone seems to want that last hit of acid on their final bite
  • If cooking indoors, a cast iron grill pan gives you remarkably similar results with less cleanup than I expected

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