Grilled Vietnamese Chicken (Printable)

Marinated chicken thighs grilled to perfection with aromatic Vietnamese spices and zesty citrus notes.

# 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
04 - 1 tablespoon light brown sugar
05 - 2 tablespoons fresh lemongrass, white part only, finely minced
06 - 3 garlic cloves, finely minced
07 - 1 small shallot, finely minced
08 - 1 tablespoon vegetable oil
09 - 1 teaspoon freshly ground black pepper
10 - 1 red chili pepper, deseeded and finely chopped (optional)

→ Garnishes (Optional)

11 - Fresh cilantro, chopped
12 - Lime wedges
13 - Sliced cucumber

# How To Make It:

01 - In a large mixing bowl, whisk together fish sauce, soy sauce, brown sugar, minced lemongrass, garlic, shallot, vegetable oil, black pepper, and chopped chili if using.
02 - Add chicken thighs to the bowl and toss thoroughly to coat. Cover with plastic wrap and refrigerate for at least 1 hour, preferably overnight for maximum flavor penetration.
03 - Preheat grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
04 - Lift chicken from marinade and allow excess liquid to drip off. Reserve marinade for basting if desired.
05 - Place chicken on preheated grill. Cook for 6 to 7 minutes per side until internal temperature reaches 165°F and chicken develops a nice char.
06 - Transfer chicken to a serving plate and let rest for 5 minutes to redistribute juices. Slice if preferred and garnish with fresh cilantro, lime wedges, and sliced cucumber.

# Expert Hints:

01 -
  • The marinade creates this incredible sticky charred exterior that people will think you slaved over
  • Everything can be prepped ahead and the chicken actually gets better the longer it sits
02 -
  • Pat the chicken dry before grilling if you want better char marks, but keep some marinade for flavor
  • Lemongrass can be fibrous so mince it as finely as possible or use a food processor
03 -
  • Let the grilled chicken rest before slicing or all those delicious juices will run out onto your cutting board
  • If your lemongrass is tough, smash the white part with a heavy knife before mincing

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