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–+ servings
Vietnamese Grilled Chicken

Savor the Flavor: Vietnamese Grilled Chicken Magic

Experience the irresistible flavors of Vietnamese Grilled Chicken with this quick and easy recipe.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 pieces
Course: Dinner
Cuisine: Vietnamese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Marinade Ingredients
  • 1 lbs Chicken Thighs boneless and skinless
  • 2 tablespoons Fish Sauce
  • 2 tablespoons Soy Sauce or tamari for gluten-free
  • 2 tablespoons Brown Sugar or coconut sugar
  • 3 cloves Garlic minced
  • 1 tablespoon Ginger grated
  • 2 tablespoons Vegetable Oil any neutral oil
  • 1 tablespoon Honey or maple syrup for vegan
  • 1/2 teaspoon Black Pepper adjust to taste
  • 1 teaspoon Chili Powder adjust to taste
Serving Ingredients
  • 1 cup Fresh Herbs Cilantro for garnish
  • 1 lime Lime Wedges for serving

Equipment

  • Grill

Method
 

Preparation Steps
  1. In a bowl, combine fish sauce, soy sauce, brown sugar, minced garlic, grated ginger, vegetable oil, honey, black pepper, and chili powder. Whisk until glossy.
  2. Place chicken thighs into the bowl with the marinade and coat thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight.
  3. Preheat grill to medium-high heat (around 400°F/200°C) for about 15 minutes.
  4. Remove chicken from marinade, letting excess drip off. Place on grill, cooking for about 5-7 minutes per side.
  5. Check doneness using a meat thermometer; chicken should reach 165°F (75°C).
  6. Transfer cooked chicken to a plate and let rest for 5 minutes before slicing.
  7. Garnish with fresh cilantro and serve with lime wedges.

Nutrition

Serving: 1pieceCalories: 250kcalCarbohydrates: 8gProtein: 22gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 350mgSugar: 5gVitamin C: 1mgCalcium: 2mgIron: 8mg

Notes

For maximum flavor, marinate overnight. Use a meat thermometer to ensure chicken is cooked through. Let rest before serving to retain juices.

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