Grilled 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.
