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Vietnamese Grilled Chicken Thighs

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Vietnamese Grilled Chicken Thighs are juicy, aromatic, and marinated with garlic, fish sauce, lime, and subtle sweetness. Grilling caramelizes the marinade for beautifully charred edges and tender, flavorful meat.

Ingredients

  • Chicken thighs, boneless and skinless
  • Garlic, minced
  • Shallots, finely chopped
  • Fish sauce
  • Soy sauce
  • Brown sugar
  • Lime juice
  • Honey
  • Vegetable oil
  • Black pepper
  • Lemongrass, finely minced
  • Chili flakes or fresh chili (optional)
  • Green onions, sliced
  • Fresh cilantro

Instructions

  1. In a bowl, combine minced garlic, chopped shallots, fish sauce, soy sauce, brown sugar, lime juice, honey, vegetable oil, black pepper, minced lemongrass, and chili flakes if using.
  2. Add the chicken thighs to the marinade and toss until evenly coated.
  3. Cover and refrigerate for at least 1 hour, preferably 4 hours for deeper flavor.
  4. Preheat a grill or grill pan over medium-high heat.
  5. Remove the chicken from the marinade and allow excess marinade to drip off.
  6. Grill the chicken thighs for about 5–7 minutes per side until fully cooked and lightly charred.
  7. Transfer the chicken to a plate and allow it to rest for a few minutes.
  8. Garnish with sliced green onions and fresh cilantro before serving.

Notes

  • Chicken breasts can be used instead of thighs for a lighter option, though thighs remain juicier.
  • If lemongrass is unavailable, substitute with a small amount of lemon zest.
  • For a baked version, cook the marinated chicken in a 400°F (200°C) oven for about 25 minutes and finish under the broiler for caramelization.
  • Slice the grilled chicken and serve over vermicelli noodles, rice bowls, or in lettuce wraps.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat gently in a skillet or microwave to avoid drying out the chicken.

Nutrition

Find it online: https://thefamilycooking.com/vietnamese-grilled-chicken-thighs/