Description
A straightforward recipe for making flavorful Vietnamese-style grilled chicken using a classic lemongrass and fish sauce marinade.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs or breasts, cut into uniform pieces
- 4 stalks lemongrass, tough outer layers removed, finely minced
- 4 cloves garlic, minced
- 1/4 cup fish sauce
- 3 tablespoons brown sugar or honey
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 1 teaspoon ground turmeric (optional, for color)
- 1/2 teaspoon black pepper
- 1 tablespoon water
Instructions
- In a medium bowl, combine the minced lemongrass, minced garlic, fish sauce, brown sugar or honey, soy sauce, vegetable oil, turmeric (if using), black pepper, and water. Mix well until the sugar dissolves.
- Add the chicken pieces to the marinade. Toss to coat every piece thoroughly.
- Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to penetrate the meat.
- Preheat your grill (charcoal or gas) to medium-high heat (about 400°F or 200°C). Lightly oil the grates.
- Remove the chicken from the marinade, letting excess drip off, but do not wipe it clean. Discard the remaining marinade.
- Place the chicken on the hot grill. Grill for 5 to 7 minutes per side, turning occasionally, until the internal temperature reaches 165°F (74°C) and the exterior has nice char marks.
- Remove the chicken from the grill and let it rest for 5 minutes before serving.
Notes
- For best flavor, use charcoal if possible.
- If you are making skewers, thread the chicken pieces onto metal or pre-soaked wooden skewers before marinating.
- This chicken is excellent served over broken rice (Cơm Tấm) or with vermicelli noodles (Bún).
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Main Course
- Method: Grilling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 4 oz cooked chicken
- Calories: 280
- Sugar: 8
- Sodium: 650
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 0
- Protein: 34
- Cholesterol: 105