Vietnamese Grilled Chicken
This Vietnamese grilled chicken is the perfect dish for a weeknight. With only a 30 minute marinating time, the chicken is moist and has amazing flavours of lime, fish sauce and other quick pantry items.
Equipment
- BBQ
- Measuring spoons
- Cutting board
- Knife
- Large Bowl
Ingredients
- 9 chicken thighs with skin, deboned
- ½ tsp sugar
- 1 tsp salt
- 2 tsp black pepper
- 2 tbsp fish sauce
- 2 tbsp fresh lime juice
- 2 tbsp oil
- ¼ cup cilantro chopped, stems and leaves separated
Instructions
- Debone chicken thighs. Reserve bone for soup. Cut small slits in the meat for faster cooking and for the marinade to penetrate through.
- In a large bowl, combine cilantro stems, sugar, salt, pepper, fish sauce, lime juice and oil. Mix well. Add chicken pieces and massage marinade. When possible, peel back the skin to get some marinade in between. Marinate for 30 minutes.
- Heat BBQ to medium heat. Oil the cooking surface. Place chicken skin side down on grill, turning regularly to ensure even cooking. Cook until it is opaque throughout, about 12 minutes.
- Add chopped cilantro to cooked chicken. The cilantro will wilt from the residual heat. Rest 5 minutes before slicing the chicken into strips. Serve with rice and vegetables.
Notes
For a vegetarian version, you can substitute zucchini or squash for the chicken.
Make it spicy by adding chili peppers.
Omit the cilantro if you aren't a fan of cilantro or try Thai basil instead.
Switch it up by adding minced garlic, grated ginger or lemongrass!
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