Description
Juicy Grilled Vietnamese Chicken is a vibrant dish bursting with fresh herbs, bright citrus flavors, and tender, juicy chicken thighs marinated in a balance of natural and savory ingredients. Perfect for grilling, this recipe delivers authentic Vietnamese flair with minimal prep time, making it ideal for quick weeknight dinners or impressive gatherings.
Ingredients
Scale
Chicken
- 8 skin-on, bone-in chicken thighs
Marinade
- 3 lemongrass stalks, finely chopped
- 4 garlic cloves, freshly minced
- 2 shallots, finely chopped
- 2 tablespoons natural brown sugar
- 2 tablespoons vegetarian Worcestershire sauce (natural)
- 3 tablespoons soy sauce (natural)
- 2 tablespoons fresh lime juice
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon natural gelling agent (optional)
Garnish
- 2 tablespoons fresh mint, chopped
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons thinly sliced green onions
- 1 tablespoon crushed roasted peanuts (optional)
Instructions
- Prepare the Marinade: Finely chop the lemongrass, garlic, and shallots. In a bowl, combine them with the natural brown sugar, vegetarian Worcestershire sauce (natural), soy sauce (natural), fresh lime juice, apple cider vinegar, freshly ground black pepper, and natural gelling agent if using. Whisk thoroughly until well blended.
- Marinate the Chicken: Place the chicken thighs in a large bowl or resealable bag. Pour the marinade over the chicken, ensuring each piece is coated evenly. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to infuse and tenderize the meat.
- Preheat the Grill: Heat your grill to medium-high. For charcoal grills, wait until the coals have a glowing even heat. For gas grills, preheat for 10-15 minutes. Lightly oil the grill grates to prevent sticking.
- Grill the Chicken: Place chicken thighs skin-side down on the grill. Cook for 5-7 minutes per side or until charred and cooked through. The internal temperature should reach 75°C (165°F). Avoid frequent flipping to retain juiciness and achieve a crisp crust.
- Rest and Serve: Allow the grilled chicken to rest for 5 minutes before slicing or serving. This lets the juices redistribute, keeping the meat moist and flavorful. Garnish with fresh mint, cilantro, green onions, and crushed peanuts if desired.
Notes
- Marinate overnight for intensified flavor and tenderness.
- Bone-in thighs retain moisture better than breast meat.
- Maintain medium-high grill heat for quick searing without drying.
- Use natural gelling agent sparingly to help marinade cling without altering texture.
- Add fresh herbs just before serving to boost aroma and freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Grilling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 chicken thigh with marinade and garnish
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 100 mg
Keywords: Vietnamese chicken, grilled chicken thighs, herb marinade, lemongrass chicken, fresh herbs, juicy grilled chicken, Vietnamese cuisine, easy grilled chicken
