Description
This grilled Vietnamese chicken recipe features chicken thighs marinated in a flavorful blend of lemongrass, garlic, lime, fish sauce, soy sauce, and honey. Grilled to perfection, it offers a balance of sweet, savory, and smoky char.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons honey
- 1 stalk lemongrass, minced (white part only)
- 3 cloves garlic, minced
- 1 small shallot, minced
- 1 tablespoon lime juice
- 1 teaspoon ground black pepper
- 1 tablespoon vegetable oil
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- In a large mixing bowl, combine fish sauce, soy sauce, honey, minced lemongrass, garlic, shallot, lime juice, and black pepper. Whisk until the honey is dissolved.
- Add chicken thighs to the marinade, coating well. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor.
- Preheat grill to medium-high heat. Lightly brush the grates with vegetable oil to prevent sticking.
- Remove chicken from marinade, letting excess drip off. Discard used marinade.
- Grill chicken for 4–5 minutes per side, or until nicely charred and cooked through (internal temperature should reach 165°F / 74°C).
- Transfer to a plate, let rest for 5 minutes, then garnish with fresh cilantro. Serve with lime wedges and steamed jasmine rice or fresh salad.
Notes
- For best results, marinate the chicken overnight.
- Using a charcoal grill will impart a more authentic smoky flavor.
- Ensure chicken is cooked through to an internal temperature of 165°F (74°C).
- Serve with traditional accompaniments like jasmine rice and nuoc cham.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 285 kcal
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 100mg