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Grilled Vietnamese Chicken with Lime, Fish Sauce, and Cilantro Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 37 reviews
  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes (including marinating time)
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Vietnamese

Description

Grilled Vietnamese Chicken is a flavorful and aromatic dish featuring tender boneless chicken thighs marinated in a vibrant blend of lime juice, soy sauce, fish sauce, brown sugar, garlic, ginger, chili flakes, and cilantro. Grilled to perfection over medium-high heat, this dish is juicy, slightly charred, and full of rich Southeast Asian flavors, perfect for a quick and delicious meal.

Ingredients

Scale

Chicken

  • 1 pound boneless skinless chicken thighs (or breasts)

Marinade

  • 1 1/2 tablespoons lime juice (about 1 small lime)
  • 1 1/2 tablespoons neutral or vegetable oil (vegetable, canola, or olive oil—but not extra virgin)
  • 2 tablespoons soy sauce (low sodium is fine)
  • 1/2 tablespoon fish sauce
  • 2 tablespoons brown sugar
  • 2 teaspoons minced garlic (about 2 garlic cloves)
  • 1 teaspoon fresh grated ginger (or a pinch of ground ginger)
  • 1/4 teaspoon red chili flakes (medium to medium-mild heat)
  • 1 tablespoon cilantro (and more for garnish if desired)

Garnish (Optional)

  • 2–3 green onions
  • Additional cilantro for garnish

Instructions

  1. Prepare the Chicken: Trim any large pieces of fat from the chicken. Pound the chicken to an even thickness using the bottom of a pot or the heel of your hand to ensure even cooking and prevent some parts from over- or undercooking.
  2. Marinate the Chicken: In a ziplock bag or sealed container, combine lime juice, oil, soy sauce, fish sauce, brown sugar, garlic, ginger, red chili flakes, and cilantro. Add the chicken, seal tightly, and mix well to coat. Marinate for at least 30 minutes at room temperature or overnight in the fridge for deeper flavor.
  3. Preheat the Grill: Heat the grill to medium-high. Lightly oil the grill grates using a paper towel dipped in oil or cooking spray to prevent sticking and promote a nice char.
  4. Grill the Chicken: Remove chicken from marinade (reserve marinade if desired). If using low-sodium soy sauce, lightly sprinkle salt on the chicken for balanced flavor. Grill chicken for 3-5 minutes per side depending on thickness, or until the internal temperature reaches 160°F (71°C). Add green onions to the grill in the last 2-3 minutes to soften and caramelize.
  5. Rest and Serve: Transfer grilled chicken to a plate and loosely cover with foil. Let rest for 5 minutes to allow juices to redistribute. Slice into strips or serve whole. Garnish with chopped cilantro and green onions if desired.

Notes

  • Note 1: Fish sauce adds authentic umami flavor but can be substituted with soy sauce in a pinch, though flavor will be less complex.
  • Note 2: Reserved marinade can be boiled and used as a sauce or glaze for the chicken, ensuring safety by cooking it thoroughly before serving.
  • Marinating longer intensifies the flavors, but even 30 minutes imparts good taste.
  • Use an instant-read thermometer to ensure the chicken is safely cooked but still juicy.

Find it online: https://yumrecipesfood.com/grilled-vietnamese-chicken-with-lime-fish-sauce-and-cilantro-recipe/