Grilled Vietnamese Chicken (Print Page)

Savory Vietnamese grilled chicken with lime, fish sauce, garlic and lemongrass; garnish with cilantro and scallions.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken thighs (about 1 lb 12 oz / 800 g)

→ Marinade

02 - 3 tablespoons fish sauce
03 - 2 tablespoons soy sauce (use gluten-free if needed)
04 - 2 tablespoons brown sugar
05 - 2 tablespoons freshly squeezed lime juice
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 - 1–2 bird's eye chilies, finely chopped (optional for heat)
11 - ½ 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)

# Directions:

01 - In a mixing bowl, combine fish sauce, soy sauce, brown sugar, lime juice, minced garlic, chopped lemongrass, vegetable oil, grated ginger, bird's eye chilies, and black pepper. Stir well until the sugar is fully dissolved.
02 - Add the chicken thighs to the marinade, turning to coat evenly on all sides. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours for the deepest flavor penetration.
03 - Preheat an outdoor grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
04 - Remove the chicken from the marinade, shaking off any excess. Place on the hot grill and cook for 5–6 minutes per side, until the internal temperature reaches 165°F and the exterior is nicely charred with caramelized edges.
05 - Transfer the chicken to a cutting board and let it rest for 5 minutes to allow the juices to redistribute. Slice or serve whole as desired.
06 - Arrange the chicken on a platter and garnish with fresh cilantro, sliced scallions, and lime wedges. Serve alongside steamed jasmine rice and pickled vegetables if desired.

# Expert Tips:

01 -
  • The marinade does all the heavy lifting so you barely have to think once the grill is hot.
  • That caramelized char on the outside with juicy tender chicken inside will ruin takeout for you forever.
02 -
  • If you marinate much longer than four hours the lime juice will start breaking down the meat and the texture turns mushy.
  • Lightly pounding the chicken thighs before marinating helps them cook more evenly and absorb flavor faster.
03 -
  • Save a few tablespoons of marinade before adding the raw chicken and brush it on during the last minute of grilling for an extra sticky glaze.
  • If you are using a grill pan indoors open a window because the sugar in the marinade will smoke and that is how you learn the hard way like I did.

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