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Two Kooks In The Kitchen

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Home » RECIPES » Main Course » Grilled Vietnamese Chicken

May 16, 2019

Grilled Vietnamese Chicken

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I love this Grilled Vietnamese Chicken in Pho, in rice/noodle bowls or in salads. The marinade permeates the chicken to make it succulent, distinctive and delicious.

Grilled Vietnamese Chicken with grilled green onion

The grilled chicken blends slightly sweet, tangy, salty and savory flavors from the marinade of ginger, garlic, soy, lime, fish sauce, brown sugar and cilantro. You can make it as hot as you like with chili flakes. For those who either can’t eat fish sauce for dietary reasons or are a bit queasy about it (I used to be until recently), check out some substitutes below under Tailor To Your Taste.

I strongly recommend boneless thighs because they are juicier, more flavorful and they are far less likely to dry out than breasts. I know many, however, who just won’t hear of eating thighs (despite a lot of effort to change their minds), so go ahead, and use boneless breasts. If you take care not to overcook them, they’ll be great.

For a lower calorie lighter meal, try serving the grilled Vietnamese chicken on Salad with Grilled Vegetables and Quinoa, in a Quick Chicken Pho (recipe by Simply Recipes) or with Roasted Bok Choy and Broccoli. It’s also perfect paired with Jasmine rice.

Tailor To Your Taste

  • Substitutes for Fish Sauce: Fish sauce is made of fermented fish and shelfish mixed with salt. It doesn’t taste like fish when mixed in a sauce, if you’re wondering.  If you can’t eat it or don’t want to, here are some substitutes you can use:
    • Worcestershire (note this has anchovies in it). Use only 1 -1 1/2 teaspoons. 
    • Soy sauce (but it won’t have the same depth of taste).
    • Recipe for Vegan Fish Sauce from Food52.
    • Recipe for Vegetarian Fish Sauce using mushrooms by Cook’s Illustrated.
  • Drizzle with sauce: If you like, reserve the marinade and turn it into a sauce by boiling or microwaving it for 2 minutes. Drizzle over the grilled chicken. The sauce is particularly good when serving with rice.
  • If you don’t like cilantro, you can use Italian parsley instead.

Shortcuts

  • Instead of fresh garlic and ginger, use the frozen cubes, purees in a jar or p0wder versions.

Make Ahead Grilled Vietnamese Chicken

  • The chicken can be marinated a day ahead, then grilled for 6-10 minutes before serving.
  • The cooked chicken is also delicious cold or at room temperature. Use the marinade (cooked) as a dipping sauce if you like.
boneless chicken thighs, lime, soy sauce, fish sauce, garlic, ginger, brown sugar on a tray
ingredients
boneless skinless chicken thighs pounded to even thickness
pound thighs to even thickness

chicken and marinade in ziploc bag
marinate for 30 minutes or overnight
chicken thighs cooking on grill
grill thighs 3-4 minutes per side

Chicken thighs grilled with green onions close up
succulent chicken thighs

Grilled Vietnamese Chicken with marinade sauce on top on plate
chicken drizzled with cooked marinade

Grilled Vietnamese Chicken with grilled green onion
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Rate this recipe here

5 from 4 votes

Grilled Vietnamese Chicken

I love this Grilled Vietnamese Chicken in Pho, on rice or in salads. The marinade permeates the chicken to make it succulent and delicious.
Prep Time6 mins
Cook Time8 mins
Marinating time30 mins
Total Time44 mins
Course: Main Course
Cuisine: Vietnamese
Servings: 2
Author: Cheryl

Ingredients

  • 1 lb boneless skinless chicken thighs (or breasts)
  • garnish (optional) - 2-3 green onions

Marinade

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

Instructions

  • PREPARE CHICKEN: Trim larger pieces of fat from chicken (don't worry about smaller ones - they'll burn off). Pound chicken to even thickness for even cooking. I use the bottom of a pot or heal of my hand.
  • MARINATE CHICKEN: Place all marinade ingredients in a ziploc bag or sealed container. Mix or squish bag to combine well. Add chicken, Seal bag/container and marinate at room temperature for 30 minutes or overnight in fridge.
  • HEAT GRILL to medium-high. Oil grill with paper towel or spray.
  • GRILL CHICKEN AND SERVE: Remove chicken from marinade (reserve marinade for sauce if desired Note 2). If using low salt soy sauce, lightly sprinkle chicken with salt. Grill chicken for 3-5 minutes per side, depending on thickness of chicken. Instant thermometer should read 160F. Add green onions for last 2-3 minutes if using. Transfer chicken to plate. Cover loosely with foil and let rest 5 minutes. Garnish with green onions and chopped cilantro if desired.

Notes

  1. Substitutes for Fish Sauce. Fish sauce is made of fermented fish and shelfish mixed with salt, If you can't eat it or don't want to, here are some substitutes you can use:
    • Worcestershire (note this has anchovies in it). Use only 1 -1 1/2 teaspoons. 
    • Soy sauce (but it won't have the same depth of taste).
    • Recipe for Vegan Fish Sauce from Food52.
    • Recipe for Vegetarian Fish Sauce using mushrooms by Cook's Illustrated. 
  2. To make sauce from marinade: While chicken is resting, boil reserved marinade in small microwave safe measuring cup or bowl for 90 seconds. Or boil in small pot on stove. This will remove any bacteria. Drizzle over chicken. 
210kcal

The marinade for this chicken is loosely adapted from recipes by Serious Eats and Food & Wine. 

Here are two other types of marinated grilled chicken you might like: 

Thai-inspired Marinated Grilled Chicken Recipe
Thai-inspired marinated grilled chicken is packed with flavors of coconut milk, curry paste, soy, garlic and maple syrup - and it's super versatile.
Get the recipe Print
Thai-inspired marinated grilled chicken
Mediterranean-Style Marinated Chicken Recipe
This juicy, flavorful, super easy Mediterranean-Style Marinated Chicken is a go-to in our family. Serve it in sandwiches, in a salad or over couscous.
Get the recipe Print
Mediterranean-style marinated chicken with lemon zest, oregano, thyme, rosemary, garlic and Dijon

 

Filed Under: Main Course, Make Ahead Recipes, RECIPES Tagged With: Vietnamese chicken

Reader Interactions

Comments

  1. Dnise says

    May 16, 2019 at 6:17 pm

    This would be great in pho. Once again it looks delicious.

    Reply
    • Cheryl says

      May 29, 2019 at 10:31 pm

      It’s amazing in Pho. Thanks for the comment Denise.

      Reply

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