Description
I love this Grilled Vietnamese Chicken in Pho, on rice or in salads. The marinade permeates the chicken to make it succulent and delicious.
Ingredients
Scale
- 1 pound boneless skinless chicken thighs (or breasts)
- 2–3 green onions
- 1 1/2 tablespoon lime juice
- 1 1/2 tablespoon neutral or vegetable oil
- 2 tablespoon soy sauce
- 1/2 tablespoon fish sauce
- 2 tablespoon brown sugar
- 2 teaspoon minced garlic
- 1 teaspoon fresh grated ginger
- 1/4 teaspoon red chili flakes
- 1 tablespoon cilantro
Instructions
- PREPARE CHICKEN: Trim larger pieces of fat from chicken and pound chicken to even thickness for even cooking.
- MARINATE CHICKEN: Place all marinade ingredients in a ziploc bag or sealed container, mix well, add chicken, and marinate at room temperature for 30 minutes or overnight in fridge.
- HEAT GRILL: Heat grill to medium-high and oil grill with paper towel or spray.
- GRILL CHICKEN AND SERVE: Remove chicken from marinade, grill for 3-5 minutes per side, add green onions for last 2-3 minutes, transfer to plate, let rest 5 minutes, and garnish with green onions and chopped fresh cilantro.
Notes
Fish sauce can be substituted with soy sauce. To make a sauce, boil the reserved marinade for 90 seconds to 2 minutes. For baking, heat oven to 425F/218C and bake for 15-20 minutes until internal temperature reaches 160F.
- Prep Time: 6 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 429 kcal
- Sugar: 12 g
- Sodium: 1569 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 46 g
- Cholesterol: 215 mg
Keywords: Vietnamese grilled chicken, grilled chicken thighs, Asian marinade, grilled chicken recipe