Description
Sizzling Vietnamese Grilled Chicken delivers a symphony of aromatic herbs and zesty marinades that dance across your palate. Marinated in lemongrass, garlic, and fish sauce, this dish promises a culinary journey you’ll savor with every delectable bite.
Ingredients
Scale
Protein:
- 4 chicken breasts
- 2 tbsp fish sauce
- 1 tbsp soy sauce
Fresh Herbs and Aromatics:
- 3 cloves garlic
- 2 tbsp fresh ginger
- 1/4 cup fresh cilantro
- 1/4 cup fresh mint leaves
- 2 green onions
Marinade and Seasoning:
- 3 tbsp lime juice
- 2 tbsp honey
- 1 tsp brown sugar
- 1/2 tsp black pepper
- 1/4 tsp red chili flakes
- 2 tbsp vegetable oil
- 1 tsp sesame oil
Instructions
- Mince garlic, ginger, green onions, cilantro, and mint leaves into a fine, fragrant mixture.
- Whisk together fish sauce, soy sauce, lime juice, honey, brown sugar, black pepper, and red chili flakes in a large bowl to create a complex marinade.
- Add vegetable and sesame oils to the marinade, blending thoroughly to emulsify the liquid.
- Incorporate the chopped herbs into the marinade, creating a vibrant, aromatic coating.
- Place chicken breasts in the marinade, ensuring each piece is completely covered and massaged with the herbal mixture.
- Cover and refrigerate for 30 minutes to 2 hours, allowing flavors to penetrate the meat deeply.
- Preheat grill to medium-high heat, around 375-400°F, cleaning and oiling the grates to prevent sticking.
- Remove chicken from marinade, letting excess drip off, and discard remaining liquid.
- Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F and exterior develops a golden-brown caramelized crust.
- Transfer grilled chicken to a resting plate, tent with foil, and let sit for 5 minutes to redistribute juices.
- Slice chicken against the grain and garnish with reserved fresh herbs before serving.
Notes
- Customize the marinade by adjusting heat levels with more or less chili flakes for personal spice preference.
- Swap chicken breasts with thighs for a juicier, more flavorful alternative that stays tender during grilling.
- Prevent chicken from drying out by using a meat thermometer to ensure precise cooking temperature, avoiding overcooking.
- Transform this recipe into a gluten-free option by replacing soy sauce with tamari or coconut aminos for sensitive diets.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch, Snacks
- Method: Grilling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 70 mg