Grilled Vietnamese Chicken (Printable)
Tender chicken grilled with aromatic lemongrass, garlic, and fish sauce for authentic Vietnamese flavor.
# What You'll 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 (optional)
11 - Fresh cilantro, chopped
12 - Lime wedges
13 - Sliced cucumber
# Directions:
01 - In a large bowl, combine fish sauce, soy sauce, brown sugar, lemongrass, garlic, shallot, vegetable oil, black pepper, and chili (if using). Whisk until sugar dissolves completely.
02 - Add chicken thighs to the bowl and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, or up to overnight for deeper flavor penetration.
03 - Preheat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
04 - Remove chicken from the marinade and allow excess liquid to drip off. Discard remaining marinade.
05 - Place chicken on the preheated grill. Cook for 6–7 minutes per side, or until cooked through with nice char marks. Internal temperature should reach 165°F.
06 - Transfer grilled chicken to a plate and let rest for 5 minutes to redistribute juices. Slice if desired and serve with chopped cilantro, lime wedges, and sliced cucumber.
# Expert Advice:
01 -
- The marinade creates the most incredible sticky charred edges that everyone fights over
- It comes together faster than you can decide what side dish to make
02 -
- Pat the chicken dry before adding the marinade or it will slide right off
- Letting the chicken rest is absolutely crucial, cutting into it immediately will make all the juices run out
03 -
- Freeze leftover lemongrass stalks and grate them frozen for future recipes
- Reserve a tablespoon of marinade before adding the chicken and brush it on during the last minute of grilling