Grilled Vietnamese Chicken (Print Version)

Juicy grilled chicken with aromatic lemongrass, garlic, and fish sauce marinade. Perfect for a quick and flavorful Vietnamese-inspired dinner.

# 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

# Step-by-Step Guide:

01 - Whisk together fish sauce, soy sauce, brown sugar, minced lemongrass, garlic, shallot, vegetable oil, black pepper, and chili (if using) in a large bowl until sugar dissolves completely.
02 - Add chicken thighs to the bowl, tossing thoroughly to coat evenly. Cover and refrigerate for at least 1 hour, preferably overnight for optimal flavor penetration.
03 - Heat grill or grill pan over medium-high heat (approximately 375°F). Lightly oil the grates to prevent sticking.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Discard remaining marinade.
05 - Place chicken on preheated grill. Cook for 6 to 7 minutes per side until internal temperature reaches 165°F and exterior develops charred grill marks.
06 - Transfer grilled chicken to a clean plate. Let rest for 5 minutes to redistribute juices. Slice if desired and serve with cilantro, lime wedges, and cucumber.

# Expert Suggestions:

01 -
  • The marinade comes together in minutes but transforms ordinary chicken into something extraordinary
  • Grilling creates those irresistible charred edges while keeping the meat impossibly juicy
02 -
  • Pat the chicken dry before adding it to the marinade for better adherence
  • Let the excess drip off before grilling to prevent flare-ups and steaming
03 -
  • Cut the chicken into smaller pieces before marinating for more surface area and flavor
  • A splash of rice vinegar in the marinade adds brightness that cuts through the richness

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