Grilled Vietnamese Chicken Delight (Printable version)
Marinated Vietnamese-style chicken grilled to juicy, charred perfection with lemongrass, garlic and lime.
# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken thighs (approximately 1.75 pounds)
→ Marinade
02 - 3 tablespoons fish sauce
03 - 2 tablespoons soy sauce (or gluten-free soy sauce as needed)
04 - 2 tablespoons brown sugar
05 - 2 tablespoons lime juice, freshly squeezed
06 - 3 garlic cloves, minced
07 - 1 stalk lemongrass, tender part 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 added spice)
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 vegetables such as carrots and daikon
# How to Make It:
01 - In a mixing bowl, thoroughly combine fish sauce, soy sauce, brown sugar, lime juice, minced garlic, chopped lemongrass, vegetable oil, grated ginger, chopped bird's eye chilies, and ground black pepper. Stir until the sugar is fully dissolved.
02 - Add chicken thighs to the marinade, ensuring each piece is fully coated. Cover and refrigerate for a minimum of 1 hour, ideally 4 hours, to allow deep flavor absorption.
03 - Heat the grill to medium-high. Oil the grill grates lightly to prevent sticking.
04 - Remove chicken from marinade, shaking off excess liquid. Arrange chicken on hot grill and cook for 5 to 6 minutes per side, or until internal temperature reaches 165°F and surface develops slight char.
05 - Transfer grilled chicken to a cutting board and let rest for 5 minutes. Slice or serve whole as preferred.
06 - Top chicken with chopped cilantro, sliced scallions, and lime wedges. Accompany with steamed jasmine rice and pickled vegetables if desired.
# Expert tips:
01 -
- The marinade works like magic, delivering juicy chicken with a tangy-sweet hit that instantly upgrades simple weeknights.
- Every bite packs that irresistible balance of charred edges and fresh, punchy herbs—it’s secretly fast and perfect for sharing.
02 -
- If you rush marinade time, your chicken will taste flat—an hour really is the bare minimum.
- I once skipped oiling the grill grates; half the chicken stuck mercilessly, so a quick swipe with oil is non-negotiable.
03 -
- Pounding the chicken lightly before marinating speeds up cook time and delivers ultra-tender bites.
- Brushing the chicken with leftover marinade (boiled first!) during grilling builds that delicious crust.