Vietnamese Grilled Chicken

Vietnamese grilled chicken thighs are infused with flavor using a delicious marinade seasoned with lemongrass, coconut milk, lime, ginger, soy sauce, and a touch of brown sugar. Marinate 1 hour to overnight then grill! Serve with rice or noodles and veggies for an easy, flavorful meal.

★ Why You'll Love this Recipe ★

Enjoy the unique flavor of Vietnamese grilled chicken! You'll love the tangy, fresh, and smooth flavor created with a marinade infused with lime, ginger, lemongrass, and a hint of spice from Sriracha!

This delicious grilled chicken is excellent served with rice or noodles and cooked or raw veggies or salad. Try topping the veggies with ginger dressing for added flavor and sauce.

Unique Flavor

The flavor of this chicken is very unique so if you're looking to spice up your dinner rotation, this is a real treat!

The grilled chicken comes out moist and tender thanks to the marinade, quick grilling process, and the use of chicken thighs.

Make it a Bowl

This grilled chicken is super versatile. It can be served over a bed of mixed salad greens, in a bowl with rice and fresh veggies, or wrap it up in a pita or tortilla for a yummy make-ahead lunch or dinner to-go.

If you need extra sauce for your entree, try topping this chicken with a ginger dressing or creamy Sriracha mayo.

★ Ingredients You'll Need ★

You don't need a long list of ingredients but you do need a few key ingredients to pull off the signature Vietnamese milky lemongrass flavor.

There are additional optional ingredients you may add in for extra flavor but aren't required.

Here's a look at everything you'll need for this recipe:

• Chicken thighs. Boneless and skinless. You can substitute with chicken breast; however, flavor will not be as rich and may not taste as moist due to lower fat content. Thighs are recommended.
• Lime juice. Freshly squeezed is a must. You simply do not get the same flavor from bottled lime juice. This also helps tenderize the chicken.
• Olive oil. You can also use coconut oil if you prefer.
• Soy sauce. I prefer to use low sodium soy sauce so the flavor doesn't overpower.
• Coconut milk. This comes in a can, unsweetened. Save the rest and make this delicious red pepper coconut soup.
• Sriracha sauce. This add flavor and heat. Adjust to your desired level of spice. You can also use chili garlic sauce if you prefer more robust flavor and spice.
• Brown sugar. This balances out the ginger and lemongrass nicely.
• Ginger. Freshly grated is best but I like to save time and use ginger paste.
• Lemongrass. You can use fresh lemongrass but it's hard to find. If you can get some, here's how to clean and prepare it: take fresh lemongrass, peel away outer layers, trim away the top and bottom ends, rinse as needed to remove dirt, then chop. Can't find fresh lemongrass? Try lemongrass paste.
• Sea salt and pepper. You can use regular table salt if that's what you have available.

Optional Serving Sauce

This Vietnamese chicken is very good on its own, but if you're a sauce lover, try topping this chicken with on nuoc cham dipping sauce.

You easily can make your own dipping sauce by combining: fish sauce, lime juice, garlic, sugar and red chili flakes to taste.

Optional Marinade Ingredients

There are extras you can add to the marinade for additional flavor but aren't required if you want to keep things simple.

• Fish sauce. This adds in a layer of flavor that gives this dish a more authentic taste.
• Shallot. This adds a hint of onion-garlic flavor.
• Garlic. If you are a garlic lover, add this in. You can use fresh or paste.
• Chili garlic sauce. This adds heat and contains garlic so use this instead of garlic or Sriracha sauce.
• Chicken bouillon. You can use powder or paste. This is one of my favorite cooking hacks when working with meat. Adding a little bouillon enhances the overall flavor of the meat and helps cover any of that gamey taste that meat can sometimes have. It can be salty though, so adjust the sea salt down a bit if adding bouillon.
• Cilantro and lime (optional). These are garnishes that add a nice touch and extra layer of flavor. You can also use these ingredients to season your rice.

★ How to Make this Recipe ★

This Vietnamese grilled chicken recipe is very easy to make. The prep is just a few steps.

Here's a look at what's involved:

• Combine marinade ingredients.
• Add chicken to marinade.
• Refrigerate overnight (or at least 1 hour).
• Grease grill top.
• Add chicken.
• Cook, flipping half way through.
• Let rest.
• Serve with rice and vegetables.

Super simple, lot of flavor!

★ Tips & FAQs ★

What should I serve with the lemongrass chicken?

This chicken is great served with rice or over a salad. Or the best of both worlds — serve this as a rice bowl with veggies. Layer rice, chicken and shredded carrots, lettuce, sliced cucumbers, bell peppers, and/or sliced radishes in a bowl and enjoy hot or cold.

This salad also make a great addition to these sesame noodles.

Can I use chicken breast for this recipe?

Chicken thighs are preferred for this recipe because they are more flavorful and tend to stay juicy and tender even after grilling; however, you can also use chicken breasts if you prefer, but be mindful of overcooking them as they can dry out more easily.

How long does the chicken need to marinate?

Allow enough time for the chicken to marinate. Marinating overnight allows the flavors to penetrate the meat deeply, resulting in a more flavorful and tender dish. If you're short on time, marinate for at least 1 hour.

Can I make the marinade in advance?

Yes, you can prepare the marinade in advance and store it in an airtight container in the refrigerator for up to a week. Just give it a good stir before using it to make sure the ingredients are well combined.

Do I have to use fresh lemongrass and ginger or can I use dried or ground versions?

While fresh lemongrass and ginger provide the best flavor, you can use dried or ground versions if fresh ones are not available; however, the flavor may be slightly different, so you may need to adjust the quantities to taste.

You can find fresh ginger and ginger paste at most grocery stores.

Lemongrass is more difficult to find; however, like most things, you can actually find it on online! Shop fresh lemongrass on amazon.

Can I use this marinade for other types of meat or tofu?

Yes, you can use this marinade for other types of meat such as pork or beef, as well as tofu or vegetables. Just adjust the marinating time and cooking time accordingly based on the type of protein you're using.

Is there a substitute for Sriracha sauce if I don't have any?

If you don't have Sriracha sauce, you can use other hot sauces such as chili garlic sauce or sambal oelek. Alternatively, you can omit the Sriracha sauce altogether if you prefer a milder flavor.

How do I prevent chicken from sticking to the grill?

Prevent the chicken from sticking to the grill grates by brushing them lightly with oil before preheating.

How to Ensure Evenly Cooked Chicken

Try to ensure that the chicken thighs are of similar thickness throughout. If some parts are thicker than others, you may end up with uneven cooking. You can achieve even thickness by pounding the chicken thighs gently with a meat mallet or rolling pin before marinating.

What is the secret to moist grilled chicken?

Chicken thighs have more fat and are naturally more moist when cooked, so be sure to use thighs.

When grilling, you want to cook at a high heat, relatively quickly. This is usually in about 6 minutes per side, depending on the thickness of your thighs. Overcooking can result in dry and tough chicken, so keep an eye on them and use a meat thermometer to check for doneness. The chicken is done when the internal temperature reaches 165ºF.

Variations

Instead of or in addition to lime juice, try using other citrus fruits like orange, lemon, or even grapefruit for a slightly different tangy flavor.

Adjust the amount of Sriracha sauce to control the heat level according to your preference. For a milder version, reduce the amount, or for extra heat, add more Sriracha or even some chopped Thai chilies.

Storage

Refrigeration: After grilling, allow the chicken to cool down to room temperature for no more than 2 hours. Then, transfer it to an airtight container or wrap it tightly with plastic wrap or aluminum foil. Store the chicken in the refrigerator for up to 3-4 days.

Freezing: If you have leftover grilled chicken and want to extend its shelf life, you can freeze it. Wrap the chicken tightly in plastic wrap or aluminum foil, or place it in a freezer-safe container. Label the container with the date and store it in the freezer for up to 2-3 months.

Thawing: When you're ready to enjoy the grilled chicken, thaw it in the refrigerator overnight. Alternatively, you can thaw it more quickly by placing it in a bowl of cold water, changing the water every 30 minutes until the chicken is thawed. Avoid thawing at room temperature, as it increases the risk of bacterial growth.

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