Description
Grilled Vietnamese chicken captures vibrant flavors with a balance of savory, sweet, and sour. This dish is easy to prepare, making it a delightful addition to your meal repertoire.
Ingredients
- 1 pound boneless skinless chicken thighs (or breasts)
- 2-3 green onions (for garnish)
- 1 1/2 tablespoons lime juice
- 1 1/2 tablespoons vegetable oil
- 2 tablespoons soy sauce (low sodium)
- 1/2 tablespoon fish sauce
- 2 tablespoons brown sugar
- 2 teaspoons minced garlic (about 2 garlic cloves)
- 1 teaspoon fresh grated ginger
- 1/4 teaspoon red chili flakes
- 1 tablespoon cilantro (and more for garnish)
Instructions
- Trim any excess fat from the chicken thighs or breasts.
- Mix the lime juice, vegetable oil, soy sauce, fish sauce, brown sugar, minced garlic, grated ginger, and red chili flakes in a small bowl until the brown sugar dissolves.
- Place the chicken in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated. Seal the bag or cover the dish with plastic wrap.
- Marinate in the refrigerator for at least 30 minutes or ideally for a few hours.
- Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the remaining liquid.
- Grill the chicken for about 6-7 minutes on each side or until the internal temperature reaches 165°F.
- Remove the chicken from the grill and let it rest for a few minutes before slicing.
- Serve with a garnish of chopped green onions and cilantro on top.
Notes
For deeper flavor, marinate the chicken overnight. Always allow the chicken to rest after grilling to ensure it stays moist.