Grilled Vietnamese Chicken (Print version)

Tender chicken thighs marinated in aromatic lemongrass, garlic, and fish sauce, then grilled to perfection with a subtle char.

# What you'll need:

→ Chicken

01 - 4 boneless, skinless chicken thighs (about 1.3 pounds)

→ Marinade

02 - 2 tablespoons fish sauce
03 - 2 tablespoons soy sauce (use gluten-free if needed)
04 - 1 tablespoon light brown sugar
05 - 2 tablespoons lemongrass, finely minced (white part only)
06 - 3 garlic cloves, finely minced
07 - 1 small shallot, finely minced
08 - 1 tablespoon vegetable oil
09 - 1 teaspoon ground black pepper
10 - 1 red chili, deseeded and finely chopped (optional)

→ Garnishes

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

# Method:

01 - In a large bowl, whisk together fish sauce, soy sauce, brown sugar, minced lemongrass, garlic, shallot, vegetable oil, black pepper, and chili if using.
02 - Add chicken thighs to the bowl and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor penetration.
03 - Prepare a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
04 - Remove chicken from the marinade, allowing excess liquid to drip off. Reserve the marinade for basting if desired.
05 - Place chicken on the grill and cook for 6 to 7 minutes per side, until internal temperature reaches 165°F and exterior develops nice char marks.
06 - Transfer grilled chicken to a plate and let rest for 5 minutes before slicing. Serve garnished with fresh cilantro, lime wedges, and cucumber slices.

# Expert advice:

01 -
  • The marinade creates this incredible sweet salty tangy balance that makes every bite sing
  • Its ridiculously forgiving and comes together faster than you can decide what to make for dinner
02 -
  • Skip the nonstick spray on your grill grates and use oil on a paper towel instead for better results
  • Patting excess marinade off the chicken prevents burning and creates better char lines
03 -
  • Mash your lemongrass with a mortar and pestle before mincing to really release those oils
  • Let your grilled chicken rest on a wire rack instead of a plate to keep the bottom crispy

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