Description
Follow this recipe to make flavorful Vietnamese Grilled Chicken, marinated with lemongrass and fish sauce, perfect for serving with rice or noodles.
Ingredients
Scale
- 2 lbs chicken thighs, bone-in, skin-on
- 4 stalks lemongrass, tough outer layers removed, finely minced
- 4 cloves garlic, minced
- 2 shallots, minced
- 1/4 cup fish sauce
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon turmeric powder
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil (for basting)
Instructions
- Prepare the chicken: Pat the chicken thighs completely dry with paper towels.
- Make the marinade: In a bowl, combine the minced lemongrass, garlic, shallots, fish sauce, brown sugar, soy sauce, sesame oil, turmeric powder, and black pepper. Mix well until the sugar dissolves.
- Marinate the chicken: Place the chicken thighs in a large zip-top bag or non-reactive dish. Pour the marinade over the chicken, ensuring all pieces are coated. Seal the bag and refrigerate for at least 4 hours, or preferably overnight.
- Prepare the grill: Preheat your grill (charcoal or gas) to medium heat (about 350°F or 175°C). Clean and lightly oil the grates.
- Grill the chicken: Remove the chicken from the marinade, letting excess drip off. Discard the used marinade. Place the chicken skin-side down on the hot grill.
- Cook: Grill for 6 to 8 minutes per side. Baste lightly with vegetable oil every few minutes to prevent sticking and drying.
- Finish cooking: Continue grilling, turning occasionally, until the internal temperature reaches 165°F (74°C) and the skin is deeply browned and slightly charred. This usually takes 20 to 25 minutes total, depending on the heat.
- Rest and serve: Remove the chicken from the grill and let it rest for 5 minutes before serving with fresh herbs and nước chấm dipping sauce.
Notes
- For a charcoal grill, place the coals to one side to create an indirect heat zone for more even cooking.
- If you prefer boneless chicken, reduce the grilling time slightly.
- Serve this chicken with steamed jasmine rice, fresh lettuce wraps, and pickled carrots and daikon.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Main Course
- Method: Grilling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 thigh
- Calories: 350
- Sugar: 5
- Sodium: 650
- Fat: 20
- Saturated Fat: 6
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 1
- Protein: 35
- Cholesterol: 110