Grilled Vietnamese Chicken

When it comes to bold and irresistible flavors, Grilled Vietnamese Chicken is hard to beat.

This recipe uses a fragrant marinade made with lime juice, soy sauce, fish sauce, garlic, and ginger that seeps deep into the chicken, giving it an unforgettable taste.

Once grilled, the meat becomes juicy and tender, with a slight smoky char that makes it even more mouthwatering.

Whether you’re serving it as the centerpiece of a backyard BBQ, as part of a comforting bowl of pho, or over rice for a quick weeknight dinner, this chicken always delivers.

Why You’ll Love This Recipe

✅ Bold, balanced flavors — sweet, savory, tangy, and spicy in every bite.
✅ Quick prep and simple grilling make it perfect for weeknights or BBQs.
✅ Marinade keeps the chicken juicy, tender, and deeply flavorful.
✅ Versatile dish — enjoy it with pho, rice, noodles, or even in wraps and salads.
✅ Adjustable spice level — keep it mild or turn up the heat.

Ingredients

For the Chicken:

1 pound boneless skinless chicken thighs (or chicken breasts)
Optional garnish: 2–3 green onions, sliced

For the Vietnamese Marinade:

1 ½ tablespoons lime juice (about 1 small lime)
1 ½ tablespoons neutral oil (vegetable, canola, or olive oil — avoid extra virgin)
2 tablespoons soy sauce (low sodium is fine)
½ tablespoon fish sauce (or substitute with Worcestershire sauce)
2 tablespoons brown sugar
2 teaspoons minced garlic (about 2 cloves)
1 teaspoon fresh grated ginger (or pinch of ground ginger)
¼ teaspoon red chili flakes (adjust to taste)
1 tablespoon cilantro, plus extra for garnish

Step-by-Step Instructions

Prepare the Chicken
Trim excess fat from the chicken. Lightly pound the chicken with the heel of your hand or a pot to ensure even thickness, which helps it cook more consistently.
Marinate the Chicken
In a sealed container or zip-top bag, whisk together lime juice, oil, soy sauce, fish sauce, brown sugar, garlic, ginger, chili flakes, and cilantro. Add the chicken and coat well. Let marinate at least 30 minutes at room temperature or refrigerate overnight for maximum flavor.
Preheat the Grill
Heat grill to medium-high. Lightly oil the grates to prevent sticking and promote a nice char.
Grill the Chicken
Remove chicken from the marinade (reserve marinade if making sauce). Place on grill and cook 3–5 minutes per side, until internal temperature reaches 160°F (71°C). Grill green onions during the last few minutes for garnish.
Rest and Serve
Remove chicken from grill and cover loosely with foil for 5 minutes to lock in juices. Slice or serve whole, garnished with cilantro and grilled onions.

Tips & Variations

Swap fish sauce with soy sauce or Worcestershire for a different umami note.
Use chicken thighs for maximum juiciness, but breasts also work if pounded thin.
Adjust spice level by reducing or increasing chili flakes.
For smoky flavor, cook over charcoal or add wood chips to the grill.
Simmer leftover marinade into a quick dipping sauce for extra flavor.

Serving Suggestions

🍜 In Pho: Slice and serve with noodles, herbs, and broth.
🍚 Over Rice: Pair with jasmine or sticky rice and pickled veggies.
🥗 In Salads: Add to a crisp salad with cucumbers, carrots, and lime dressing.
🌯 As Wraps or Sandwiches: Slice and stuff into wraps with hoisin or peanut sauce.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in a skillet or microwave to avoid drying out.
Freeze marinated raw chicken for up to 2 months — thaw before grilling.

Nutrition & Timing

Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 4

Final Thoughts

This Grilled Vietnamese Chicken is a true crowd-pleaser that balances vibrant flavors with quick, easy prep. Whether you’re firing up the grill for a summer BBQ or making a simple weeknight dinner, this recipe delivers juicy, flavorful chicken every single time. Try it once, and it may just become your go-to grilled chicken recipe!

Bite & Bliss