Vietnamese Grilled Chicken

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 I love this Vietnamese grilled chicken straight off the grill, in Pho, in rice bowls or in salads. The marinade permeates the chicken to make it succulent, distinctive and delicious.

The grilled chicken blends slightly sweet, tangy, salty and savory flavors from the marinade of ginger, garlic, soy, lime juice, fish sauce, brown sugar and cilantro. You can make it as hot as you like with chili flakes.

For those who either can’t eat fish sauce for dietary reasons or are a bit queasy about it (I used to be until recently), check out some substitutes below under Tailor To Your Taste.

I strongly recommend boneless chicken thighs because they are juicier, more flavorful and they are far less likely to dry out than breasts. I know many, however, who just won’t hear of eating thighs (despite a lot of effort on my part to change their minds), so go ahead, and use boneless breasts. If you take care not to overcook them, they’ll be great too.

The ingredients for this recipe can be found in the Asian cuisine section of most mainstream grocery stores or in your local Asian market if you have one nearby. 

What to serve with the Vietnamese chicken

I like to serve the chicken over white rice with a Thai mango salad. 

For a lower calorie lighter meal, try serving the grilled chicken on this Salad with Grilled Vegetables and Quinoa, over Lemon Herb Cauliflower ‘Rice’ stir fry, in a Quick Chicken Pho (recipe by Simply Recipes) or with Roasted Bok Choy and Broccoli. 

Tailor To Your Taste

Here are several variations and substitutes you can use for this Vietnamese chicken. 

Substitutes for Fish Sauce: 

  • Fish sauce is made of fermented fish and shellfish mixed with salt. It doesn’t taste like fish when mixed in a sauce, if you’re wondering.  If you can’t eat it or don’t want to, here are some substitutes you can use:
  • Worcestershire (note this has anchovies in it). Use only 1 -1 1/2 teaspoons. 
  • Soy sauce (but it won’t have the same depth of taste).
  • Recipe for Vegan Fish Sauce from Food52.
  • Recipe for Vegetarian Fish Sauce using mushrooms by Cook’s Illustrated.

Use the Vietnamese chicken marinade as a sauce

  • If you like, reserve the marinade and turn it into a sauce by boiling or microwaving it for 2 minutes. Drizzle over the grilled chicken or use it as a dipping sauce. T
  • he sauce is particularly good when serving with rice.

Herbs

  • If you don’t like cilantro, you can use Italian parsley instead.

No grill?

  • No problem. You can bake the boneless chicken thighs in the oven. Instructions are in the recipe notes. 

Shortcuts

  • Instead of fresh garlic and ginger, use the frozen cubes, purees in a jar or powder versions (1 garlic clove = 1/4 tsp garlic powder).

Make Ahead 

  • The Vietnamese chicken can be marinated a day ahead, then grilled for 6-10 minutes before serving.
  • The cooked chicken is also delicious cold or at room temperature. Use the boiled marinade as a dipping sauce if you like.

How to make Vietnamese grilled chicken

  1. Ingredients: Chicken, ginger, brown sugar, fish sauce, cilantro, soy, lime, garlic, chili flakes, oil
  2. Pound thighs to even thickness. I use the heel of my hand to do it.
  3. Whisk together Vietnamese chicken marinade ingredients in a small bowl or measuring cup.
  4. Marinate chicken for 30 minutes or overnight in the Vietnamese chicken marinade
  5. Grill thighs 3-4 minutes per side on medium-high heat. I like to grill green onions along side the chicken.
  6. Drizzle chicken with marinade if desired or used the marinade as a dipping sauce. It must be boiled for 2 minutes to eliminate impurities. 

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