Grilled Vietnamese Chicken Flavorful Delight (Print Version)

Lemongrass- and lime-marinated chicken, grilled until charred and finished with fresh herbs, chili and lime.

# What You'll Need:

→ Chicken & Marinade

01 - 4 boneless, skinless chicken thighs
02 - 3 tablespoons fish sauce
03 - 2 tablespoons soy sauce (gluten-free if needed)
04 - 2 tablespoons vegetable oil
05 - 1 tablespoon honey
06 - 1 tablespoon brown sugar
07 - 3 garlic cloves, minced
08 - 1 stalk lemongrass, tender part finely chopped
09 - 1 tablespoon fresh ginger, grated
10 - 1 teaspoon freshly ground black pepper
11 - Zest and juice of 1 lime

→ Garnishes

12 - 2 sprigs fresh cilantro, chopped
13 - 2 sprigs fresh mint, chopped
14 - 1 red chili, thinly sliced (optional)
15 - Lime wedges, for serving

# How to Make It:

01 - In a large bowl, combine the fish sauce, soy sauce, vegetable oil, honey, brown sugar, garlic, lemongrass, ginger, black pepper, lime zest, and lime juice. Whisk until well blended and the sugar dissolves.
02 - Add the chicken thighs to the marinade, tossing to coat evenly. Cover and refrigerate for at least 1 hour, or up to overnight for maximum flavor penetration.
03 - Preheat the grill to medium-high heat. Lightly oil the grates to prevent sticking.
04 - Remove the chicken from the marinade, letting excess drip off. Grill for 6 to 8 minutes per side until cooked through and lightly charred with an internal temperature of 165°F.
05 - Transfer the chicken to a plate and let rest for 2 minutes. Slice or serve whole, garnished with fresh cilantro, mint, sliced red chili, and lime wedges.

# Expert Advice:

01 -
  • Fish sauce sounds intimidating but it creates the deepest, most addictive umami flavor once it hits the grill.
  • The marinade doubles as a brilliant quick sauce for rice or noodles if you reserve a bit before adding raw chicken.
02 -
  • Do not rush the marinating time because anything under one hour will taste flat and one dimensional.
  • Letting the chicken come to room temperature for fifteen minutes before grilling ensures even cooking and better char.
03 -
  • Pat the chicken surfaces dry before marinating so the flavors penetrate instead of sliding off.
  • Press down gently with your spatula during the first thirty seconds of grilling to maximize contact with the hot grates for those beautiful marks.

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