When it comes to weeknight dinners that don’t skimp on flavor, Grilled Vietnamese Chicken is the golden ticket. It’s got everything we busy home cooks crave: minimal prep, bold taste, and that smoky, juicy finish that screams “summer is here!” Whether you’re feeding picky eaters, grilling for friends, or just looking for something new to shake up your routine—this dish delivers big time.
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Why You’ll Love This Grilled Vietnamese Chicken
This isn’t just another grilled chicken recipe. This one’s been on repeat in my house ever since I tried to recreate a dish we devoured at a street vendor stand during a family trip. Think tangy lime, sweet brown sugar, savory soy, and that signature hit of fish sauce that makes Vietnamese cuisine pop—it’s an easy marinade that transforms plain chicken into something spectacular.
Ingredients You’ll Need
Let’s break it down—nothing fancy, just real ingredients that pack a punch.
For the Chicken:
- 1 pound boneless skinless chicken thighs (or breasts)
- 2–3 green onions (for garnish, optional)
For the Vietnamese Chicken Marinade:
- 1 ½ tbsp lime juice (about 1 small lime)
- 1 ½ tbsp neutral oil (vegetable, canola, or olive oil—not extra virgin)
- 2 tbsp soy sauce (low sodium is totally fine)
- ½ tbsp fish sauce
- 2 tbsp brown sugar
- 2 tsp minced garlic (about 2 cloves)
- 1 tsp grated fresh ginger (or a pinch of ground ginger)
- ¼ tsp red chili flakes (adjust to your heat preference)
- 1 tbsp cilantro (plus more for garnish if you’re feelin’ fancy)
Step-by-Step Instructions
1. Prep That Chicken
Trim off any big pieces of fat, then flatten your chicken a bit for even cooking. A few gentle thumps with a pot (or your palm) will do the trick. Bonus: it’s oddly satisfying.
2. Marinate Like a Pro
In a ziplock bag or lidded container, mix up your marinade: lime juice, oil, soy sauce, fish sauce, brown sugar, garlic, ginger, chili flakes, and cilantro. Add your chicken, seal it up, and give it a little shake to coat everything evenly.
Let it sit for at least 30 minutes at room temp. Or better yet, pop it in the fridge overnight for next-level flavor.
3. Fire Up the Grill
Get your grill nice and hot—medium-high is the sweet spot. Oil the grates lightly so the chicken doesn’t stick (nothing worse than losing that charred crust!).
4. Grill to Perfection
Place the marinated chicken on the grill. Cook 3–5 minutes per side, depending on thickness. Aim for an internal temp of 160°F.
Optional: Toss your green onions on the grill in the last few minutes. They’ll get a little smoky and sweet—yum!
5. Rest, Slice, and Serve
Let your grilled chicken rest under foil for about 5 minutes. This keeps it juicy and flavorful. Slice it up or serve it whole, and sprinkle on extra cilantro or those grilled green onions.
Pro Tips for Making the Best Grilled Vietnamese Chicken
- Don’t skip the fish sauce—it’s the magic behind that signature umami flavor. Trust me, it doesn’t taste fishy once it’s cooked.
- No grill? Use a grill pan on the stovetop or even broil it in the oven. Still amazing.
- Serving idea: Serve over jasmine rice with quick pickled veggies or wrap it in lettuce with sriracha mayo.
A Little Backstory
This recipe holds a special place in my heart. It was inspired by a little street food stall we stumbled upon during a family trip to California’s Little Saigon. The smell of sizzling chicken on the grill, the zing of lime, and that unforgettable sweet-savory sauce had me hooked. As soon as we got home, I started experimenting until I nailed that unforgettable flavor. Now, it’s a staple in our kitchen—and hopefully soon, yours too!
FAQs About Grilled Vietnamese Chicken
Can I substitute chicken breasts for thighs?
Absolutely! Just be careful not to overcook them—they’re leaner and dry out faster.
How can I store leftovers?
Pop leftovers in an airtight container in the fridge for up to 3 days. They reheat beautifully in a skillet or the microwave.
Is there a substitute for fish sauce?
You can use soy sauce in a pinch, but the depth of flavor won’t be quite the same.
Bring the Magic to Your Table
Grilled Vietnamese Chicken is the kind of recipe that makes you feel like a culinary genius—without the stress. It’s fresh, tangy, and just the right amount of spicy. Whether it’s a family dinner or a casual BBQ with friends, this dish brings smiles every single time. So light that grill, pour yourself something cold, and let the deliciousness begin.
Explore More Chicken Delights
If you loved the bold, tangy flavors of this Grilled Vietnamese Chicken, then you’re in for a treat! Here are a few more recipes from Chicken Magic that pair beautifully with your love of easy, flavor-forward meals:
- Craving a creamy, comforting twist? Try the Melt-In-Your-Mouth Caesar Chicken—it’s rich, tender, and a total family favorite.
- For a taste of the Mediterranean without leaving your kitchen, our Sheet Pan Mediterranean Chicken and Zucchini offers the perfect healthy and hearty combo.
- Looking for more grilled goodness? Don’t miss the sweet-and-savory magic of our Peach Caprese Grilled Chicken—summer on a plate!
- And for a bold garlic twist, the Garlic Parmesan Grilled Chicken packs a flavorful punch that’ll keep everyone coming back for seconds.
These links will lead you to your next delicious adventure—because with Chicken Magic, there’s always something tasty waiting to hit your table!
Print
Grilled Vietnamese Chicken
- Total Time: 25 mins
- Yield: 4 servings 1x
Description
Grilled Vietnamese Chicken is marinated in a sweet, tangy, and savory blend of lime, soy, garlic, and fish sauce, then grilled to juicy perfection. Perfect for summer dinners, BBQ parties, or easy weeknight meals.
Ingredients
For the Chicken:
1 pound boneless skinless chicken thighs (or breasts)
2–3 green onions, chopped (optional for garnish)
For the Vietnamese Chicken Marinade:
1 ½ tablespoons lime juice (about 1 small lime)
1 ½ tablespoons neutral oil (vegetable, canola, or olive oil—not extra virgin)
2 tablespoons soy sauce (low sodium is fine)
½ tablespoon fish sauce
2 tablespoons brown sugar
2 teaspoons minced garlic (about 2 cloves)
1 teaspoon grated fresh ginger (or a pinch of ground ginger)
¼ teaspoon red chili flakes
1 tablespoon chopped cilantro (plus more for garnish)
Instructions
Prep the Chicken: Trim large fat pieces and pound chicken to even thickness for consistent grilling.
Make the Marinade: In a ziplock bag or bowl, mix lime juice, oil, soy sauce, fish sauce, brown sugar, garlic, ginger, chili flakes, and cilantro.
Marinate: Add chicken to the marinade, seal, and refrigerate for at least 30 minutes or overnight for best flavor.
Preheat Grill: Heat grill to medium-high and oil the grates to prevent sticking.
Grill the Chicken: Cook chicken 3–5 minutes per side until nicely charred and internal temperature reaches 160°F.
Garnish and Serve: Let rest for 5 minutes, then garnish with green onions and cilantro. Serve whole or sliced.
Notes
For extra flavor, reserve the marinade and simmer it into a sauce (boil thoroughly before using).
Thighs are more forgiving and juicier than breasts on the grill.
Want it spicier? Add more chili flakes or a splash of sriracha.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Main course
- Method: Grilling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 230 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 22 g
- Cholesterol: 85 mg