A Vietnamese marinade makes this grilled chicken succulent and full of bright flavors.
Asia is full of wonderful flavors and delicious ingredients, and ever since I picked up a giant, continent-wide Asian cookbook a few years ago, I’ve been developing a pantry of different seasonings and condiments from that part of the globe. Fish sauce, shrimp paste, black soy sauce, you name it—it’s probably in my fridge. And if I don’t have it, I only need the slightest reason to hunt it down.
Some of my favorite flavor combinations come from Vietnamese cuisine. Vietnamese cooking is full of bright ingredients and big flavors, like basil, lime, cilantro, galangal, and lemongrass, and these are often paired with warming spices, such as star anise, cinnamon, and ginger. Paired with poultry, Vietnamese flavors really shine.
This Vietnamese grilled chicken is marinated in a mix of soy and fish sauces, with garlic, lime juice, brown sugar, and fresh grated ginger. The juicy chicken thigh meat soaks up all the flavor and brings it to the hot grill, where the chicken is cooked to perfection. A word of warning: after you try chicken this way, you may never want to cook chicken any other way ever again!
Is Vietnamese Grilled Chicken Healthy?
This grilled chicken is high in protein and low in carbs, and generally speaking, this recipe is healthy for most people in moderation. Chicken thighs are a bit higher in fat content than chicken breast, and the fish sauce and soy sauce make Vietnamese grilled chicken high in sodium. If the sodium is concerning, you can substitute coconut aminos for the soy sauce. There isn’t a great substitute for fish sauce, as far as I know; you can omit the fish sauce and add a bit more coconut aminos to further cut the sodium content, but the flavor won’t be quite the same. Overall, this recipe is free of dairy and gluten.
The Marinating Game
The recipe for Vietnamese grilled chicken suggests letting the chicken sit in the marinade for at least one hour, and you can marinate it overnight, too. But because this marinade has an acidic component (lime juice) and a lot of salt (thanks, soy and fish sauce), this is not one of those “the longer, the better” situations. I wouldn’t marinate the chicken longer than eight or nine hours, in this case, because the chicken could become too salty or the acidic lime juice could turn the texture of the chicken into mush. Neither of those makes for tasty Vietnamese grilled chicken!
How Do I Store Leftovers?
If there is leftover chicken, allow it to cool before storing it in an airtight container. In the fridge, it’ll be good for up to 3 days, although you can also freeze it for up to 2 months in a freezer-safe bag or container.
Serving Suggestions
This Vietnamese grilled chicken is a dream over a bed of Cilantro-Lime Rice, with a side of Thai Mango-Avocado Salad, or perhaps a Corn And Mango Salad. To keep things low-carb, try this chicken with Oven-Roasted Vegetables and Cilantro-Lime Cauliflower Rice.
This chicken is excellent for leftovers, too. Leftover Vietnamese chicken can be sliced and tossed into this wonderful Vietnamese Bánh Canh (Thick Noodles Soup) or used as a protein in your favorite flavor of ramen noodles. Despite the different cultures, this chicken makes a good chicken quesadilla, too.
Ingredients
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 3 cloves garlic minced
- 1 tablespoon fresh lime juice
- 1 tablespoon grated ginger
- 1 teaspoon black pepper
- 1½ pounds boneless, skinless chicken thighs
- Vegetable oil for grilling
- 2 tablespoons chopped fresh cilantro for garnish
Instructions
- In a mixing bowl, whisk together soy sauce, fish sauce, brown sugar, minced garlic, lime juice, grated ginger, and black pepper until the sugar is dissolved.
- Add the chicken thighs to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
- Preheat the grill to medium-high heat and lightly oil the grates with vegetable oil to prevent sticking.
- Remove the chicken from the marinade, letting excess drip off. Grill the chicken for 6-7 minutes on each side or until the internal temperature reaches 165°F.
- Transfer the grilled chicken to a plate, cover with foil, and let it rest for 5 minutes before slicing.
- Serve the grilled chicken garnished with chopped fresh cilantro.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Delicious! And so easy…
Thanks Jordan!