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.


Boneless Chicken Thighs Lime Juice | Olive Oil Soy Sauce | Coconut Milk Sriracha Sauce  Brown Sugar | Ginger Fresh Lemongrass OPTIONAL MARINADE Shallot | Fish Sauce Garlic | Chicken Bullion GARNISH Cilantro | Lime

In a bowl, whisk together  marinade ingredients until well combined. Add optional shallot, fish sauce, garlic  and bullion, if desired. These add additional flavor but aren't required.


Add chicken thighs to the bowl and toss to coat with marinade. Refrigerate for at least one hour up to overnight. Allow the chicken to come to room temperature before grilling.

Cook chicken thighs on the grill for 6-8 minutes per side, or until they are cooked  through and have nice grill marks. Remove chicken from grill and let it rest for a few minutes before serving.

Sprinkle with chopped cilantro and add lime slices for garnish, if desired. Serve hot with your favorite side dishes.

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