If you’ve been searching for a recipe that bursts with vibrant flavors and is incredibly quick to make, you’re going to adore this Grilled Vietnamese Chicken with Lime, Fish Sauce, and Cilantro Recipe. It combines tangy lime, the unmistakable umami of fish sauce, fragrant fresh cilantro, and a touch of sweetness in a marinade that transforms simple chicken thighs into a mouthwatering masterpiece. This dish is perfect for busy weeknights or weekend gatherings when you want easy but unforgettable meals that deliver authentic Vietnamese flair right on your grill.
Ingredients You’ll Need
The magic in the Grilled Vietnamese Chicken with Lime, Fish Sauce, and Cilantro Recipe lies in simple, fresh ingredients that each play a distinct role. From the brightness of lime juice to the rich depth of fish sauce, every component builds layers of bold flavors while keeping the prep easy and straightforward.
- 1 pound boneless skinless chicken thighs (or breasts): Thighs are perfect for juicy, tender results, but breasts work well if you prefer leaner meat.
- 1 1/2 tablespoons lime juice: Adds zesty acidity that brightens the whole dish beautifully.
- 1 1/2 tablespoons neutral or vegetable oil: Helps distribute flavors evenly during marination and keeps the chicken juicy on the grill.
- 2 tablespoons soy sauce: Adds salty, savory notes; low sodium is a great choice to control saltiness.
- 1/2 tablespoon fish sauce: The heart of true Vietnamese flavor, delivering a rich umami kick.
- 2 tablespoons brown sugar: Balances the tang and saltiness with just the right touch of sweetness.
- 2 teaspoons minced garlic: Provides aromatic depth and a subtle bite.
- 1 teaspoon fresh grated ginger: Adds warmth and a bit of sharpness; feel free to add more if you love its punch.
- 1/4 teaspoon red chili flakes: Brings medium heat for a gentle spicy kick that awakens your palate.
- 1 tablespoon cilantro (plus extra for garnish): Fresh cilantro rounds out the flavor with its bright herbaceousness and beautiful green color.
- Optional garnish – 2-3 green onions: Added grill time for sweetness and crunch.
How to Make Grilled Vietnamese Chicken with Lime, Fish Sauce, and Cilantro Recipe
Step 1: Prepare the Chicken
Start by trimming any large pieces of fat from your chicken thighs or breasts. Don’t stress about the smaller bits since those tend to burn off on the grill. To ensure your chicken cooks evenly and stays juicy, give it a gentle pounding to an even thickness using the bottom of a pot or your hand’s heel. This simple step really makes a difference in grilling results and tenderness.
Step 2: Marinate the Chicken
Combine all the marinade ingredients in a sealable plastic bag or airtight container. Squeeze and shake the bag or stir the container until the sugar dissolves and the marinade is well blended. Add the prepared chicken, seal it up, and let it soak in all those flavors. You can do this at room temperature for 30 minutes or refrigerate it overnight if you want to plan ahead and get even more flavor infusion.
Step 3: Heat the Grill and Prepare for Cooking
Preheat your grill to medium-high heat. To prevent sticking and ensure beautiful grill marks, oil the grill grates lightly using a paper towel dipped in oil or a spray. This step helps to get that perfect sear and keeps your chicken from tearing when you turn it.
Step 4: Grill the Chicken
Take the chicken out of the marinade, letting any excess drip off. If you used low-sodium soy sauce, sprinkle a little salt on the chicken for balanced seasoning. Grill each side for about 3 to 5 minutes, depending on how thick your chicken pieces are. You’re aiming for an internal temperature of 160°F for safe, juicy results. If you like, add sliced green onions to the grill for the last few minutes to get a little caramelized goodness in your garnish.
Step 5: Rest and Garnish
Once your chicken is cooked, transfer it to a platter and cover lightly with foil. Let it rest for about 5 minutes. This resting period is crucial because it lets the juices redistribute, keeping every bite succulent. Finish it off by sprinkling fresh chopped cilantro and grilled green onions for that fresh, vibrant look and flavor boost.
How to Serve Grilled Vietnamese Chicken with Lime, Fish Sauce, and Cilantro Recipe
Garnishes
Fresh cilantro and green onions are your best friends here. They add freshness, color, and a delightful crunch that contrasts perfectly with the tender grilled chicken. Don’t be shy to add a wedge of lime on the side for an extra zing if someone’s feeling bold.
Side Dishes
Serve this grilled chicken alongside simple steamed jasmine rice or fluffy coconut rice to soak up every bit of that delicious sauce. A crisp Vietnamese-style salad with shredded carrots, daikon, and a light vinaigrette complements the richness of the chicken beautifully. For something heartier, grilled vegetables or pickled cucumbers bring bright, contrasting textures.
Creative Ways to Present
Want to impress your guests? Slice the grilled chicken thinly and pile it on a fresh baguette for a banh mi-inspired sandwich with crunchy pickles, fresh herbs, and a smear of mayo. Alternatively, toss sliced chicken with vermicelli noodles, fresh herbs, chopped peanuts, and a splash of dressing for a refreshing Vietnamese noodle bowl experience.
Make Ahead and Storage
Storing Leftovers
Leftover grilled Vietnamese chicken stores beautifully in an airtight container in the refrigerator for up to 3 days. Because the marinade infuses deep flavor, the chicken tastes fantastic even cold or at room temperature, making it perfect for quick lunches or snack plates.
Freezing
If you want to keep it longer, freeze the cooked chicken in a freezer-safe container or bag for up to 2 months. Thaw overnight in the fridge before reheating to preserve its tender texture and vibrant flavors.
Reheating
To reheat, warm the chicken gently on the stove over low heat or in the microwave, ideally with a splash of water or broth to prevent drying out. You can also reheat it briefly on the grill for that fresh-from-the-barbecue flavor and crisp edges.
FAQs
Can I use chicken breasts instead of thighs for this recipe?
Absolutely! Chicken breasts work well if you prefer leaner meat, but remember to adjust grilling time slightly as breasts cook faster and can dry out if overcooked. Pounding them to an even thickness helps keep them juicy and tender.
Is there a substitute for fish sauce in this recipe?
Yes, if fish sauce isn’t your thing, Worcestershire sauce (note it contains anchovies) in small amounts can work, or even extra soy sauce. Keep in mind these substitutes won’t quite replicate that unique depth fish sauce provides, but they can still add umami.
How long should I marinate the chicken?
A minimum of 30 minutes is ideal to let the flavors infuse, but for even more intense flavor, marinate overnight in the fridge. Just make sure to bring the chicken back to room temperature before grilling for even cooking.
Can I cook this chicken indoors?
Definitely! If you don’t have a grill, bake the chicken at 425°F on a parchment-lined baking sheet or wire rack for 15-20 minutes until the internal temperature reaches 160°F. It’s an easy alternative that still delivers delicious results.
What side dishes best complement this grilled chicken?
Classic jasmine rice, a crisp Vietnamese slaw, or light noodle salads pair wonderfully with this chicken. The fresh herbs and bright marinade flavors balance beautifully with neutral sides that soak up the juices.
Final Thoughts
If you’re looking for a quick, flavorful dish that transports you straight to the bustling streets of Vietnam, the Grilled Vietnamese Chicken with Lime, Fish Sauce, and Cilantro Recipe is your new go-to. With its bold, fresh ingredients and simple prep, it’s a dish I love making again and again to delight friends and family. Give it a try, and I promise it’ll become one of your favorites too!
PrintGrilled Vietnamese Chicken with Lime, Fish Sauce, and Cilantro Recipe
This Grilled Vietnamese Chicken recipe features tender boneless, skinless chicken thighs marinated in a zesty mix of lime juice, soy sauce, fish sauce, garlic, ginger, and brown sugar. Grilled to perfection with a slightly charred, flavorful crust, it’s garnished with fresh cilantro and green onions, making a delicious and easy main course perfect for any meal occasion.
- Prep Time: 6 minutes
- Cook Time: 8 minutes
- Total Time: 44 minutes
- Yield: 2-3 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Vietnamese
Ingredients
Chicken
- 1 pound boneless skinless chicken thighs (or breasts)
- 2–3 green onions, for garnish (optional)
Vietnamese Chicken Marinade
- 1 1/2 tablespoon lime juice (about 1 small lime)
- 1 1/2 tablespoon neutral or vegetable oil (vegetable, canola, olive oil-but not extra virgin)
- 2 tablespoon soy sauce (low sodium is fine)
- 1/2 tablespoon fish sauce
- 2 tablespoon brown sugar
- 2 teaspoon minced garlic (2 garlic cloves)
- 1 teaspoon fresh grated ginger (or pinch of ground ginger)
- 1/4 teaspoon red chili flakes (medium to medium-mild heat)
- 1 tablespoon cilantro (and more for garnish if desired)
Instructions
- Prepare Chicken: Trim larger pieces of fat from the chicken thighs or breasts to avoid flare-ups while grilling. Pound the chicken to an even thickness using the bottom of a pot or the heel of your hand. This ensures even cooking and a consistent texture.
- Marinate Chicken: In a Ziploc bag or sealed container, combine lime juice, vegetable oil, soy sauce, fish sauce, brown sugar, minced garlic, grated ginger, red chili flakes, and cilantro. Mix well to combine. Add the chicken pieces, seal the bag/container, and massage to coat thoroughly. Let the chicken marinate at room temperature for 30 minutes, or refrigerate overnight for deeper flavor.
- Heat Grill: Preheat your grill to medium-high heat. Lightly oil the grill grates using a paper towel or cooking spray to prevent sticking.
- Grill Chicken and Serve: Remove the chicken from the marinade, reserving the marinade if you’d like to use as a sauce later. If using low-sodium soy sauce, lightly sprinkle the chicken with salt. Place chicken on the grill and cook for 3-5 minutes per side, depending on thickness, until an instant-read thermometer registers 160°F (71°C). Add green onions on the grill during the last 2-3 minutes for added flavor. Transfer cooked chicken to a plate, cover loosely with foil, and let it rest for 5 minutes. Garnish with additional chopped cilantro and green onions before serving.
Notes
- Fish Sauce Substitutes: Worcestershire sauce (1 to 1 1/2 teaspoons, contains anchovies), soy sauce (less depth of flavor), vegan or vegetarian fish sauce recipes using mushrooms or other substitutes.
- Using Marinade as Sauce: Boil the reserved marinade for 90 seconds in the microwave or on the stovetop to eliminate bacteria and use as a dipping sauce or drizzle over chicken.
- Oven Baking Alternative: To bake instead of grilling, preheat oven to 425°F (218°C). Place chicken on a parchment-lined pan or on a wire rack over the pan. Bake for 15-20 minutes until internal temperature reaches 160°F (71°C). Let rest 5 minutes before serving.
- Make Ahead Tips: Marinate chicken up to one day ahead. Cook just before serving. Grilled chicken is also delicious served cold or at room temperature with the marinade sauce.
