There are certain dishes that instantly make me think of summer evenings, a warm grill, and the smell of something sizzling that makes neighbors peek over the fence. This Vietnamese grilled chicken is one of those. It’s packed with flavor from a simple yet bold marinade that hits every note — sweet, tangy, salty, savory — with a little kick if you like spice.
I’ve made it for backyard get-togethers, weeknight rice bowls, and even tucked slices into sandwiches the next day. And the best part? You don’t need a fancy setup. A simple grill pan or even your oven will get you the same juicy, caramelized results.
Why You’ll Love This Recipe
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Flavor in every bite – The marinade soaks into the chicken, making it tender and well-seasoned all the way through.
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Versatile – Pile it over rice, slice it into salads, add it to noodle bowls, or enjoy it straight off the grill.
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Quick to prepare – Just whisk the marinade, let the chicken rest in it, and you’re ready to cook.
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Works with thighs or breasts – Thighs stay juicier, but with a little care, chicken breasts turn out beautifully too.
I often serve this over a bed of fluffy white rice with a bright mango salad on the side. It’s the kind of meal that feels fresh yet comforting — and everyone always asks for seconds.
Ingredients & Substitutions
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Chicken – Boneless, skinless thighs are my favorite for their juiciness, but breasts work too.
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Ginger & Garlic – Freshly grated is best, but frozen cubes or jarred pastes work in a pinch.
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Soy Sauce – Gives that salty depth.
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Fish Sauce – Adds umami. If you’re avoiding it, swap with Worcestershire (just 1–1½ tsp), soy sauce, or a homemade vegan version.
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Brown Sugar – Balances the salty and tangy flavors.
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Lime Juice – Fresh juice adds brightness.
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Cilantro – For a fresh herb note. Parsley is a good backup if you’re not a cilantro fan.
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Chili Flakes – Optional, for a little heat.
My Best Cooking Tips
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Pound for Even Cooking – I place the chicken between two sheets of parchment and press it gently with the heel of my hand. This helps it cook evenly and stay juicy.
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Marinate Ahead – Even 30 minutes works wonders, but overnight makes the flavors pop even more.
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Reserve and Boil Marinade – If you want a sauce, boil the leftover marinade for 2 minutes before serving. It’s fantastic drizzled over rice or used as a dipping sauce.
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Grilling Green Onions – I like to throw whole green onions on the grill alongside the chicken. They get smoky, tender, and slightly sweet.
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No Grill? – Bake the chicken in a 400°F oven for about 20 minutes (depending on thickness) until cooked through.
Step-by-Step: How I Make It
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Pound the Chicken – Lightly flatten thighs to even thickness.
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Make the Marinade – Whisk together ginger, garlic, soy sauce, fish sauce (or substitute), lime juice, brown sugar, cilantro, chili flakes, and oil.
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Marinate – Place chicken in a bag or dish and coat with the marinade. Refrigerate for 30 minutes or up to 24 hours.
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Grill – Cook on medium-high heat, about 3–4 minutes per side, until cooked through and lightly charred.
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Serve – Slice and serve with your choice of sides, drizzling with boiled marinade if desired.
Serving Ideas
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Over steamed rice with fresh herbs and cucumber slices.
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In a rice noodle bowl with lettuce, bean sprouts, and a splash of nuoc cham.
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With a Thai mango salad for a bright, tropical contrast.
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Cold in a sandwich or wrap the next day — it keeps its flavor beautifully.
Make Ahead & Storage
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Marinate Ahead – Prep the chicken the night before and store it in the fridge.
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Cook in Advance – This chicken is great served cold or at room temperature, making it perfect for picnics and packed lunches.
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Leftovers – Store in an airtight container in the fridge for up to 3 days.
Grilled Vietnamese Chicken
Juicy, flavorful, and kissed with a smoky char, this Vietnamese-style grilled chicken is perfect on its own, over rice, in salads, or tucked into a steaming bowl of pho.
Ingredients
- 1 lb boneless, skinless chicken thighs (or breasts)
- 2 tbsp soy sauce (low-sodium works great)
- 1 ½ tbsp lime juice (about 1 small lime)
- 2 tbsp brown sugar
- 1 ½ tbsp neutral oil (vegetable, canola, or light olive oil)
- ½ tbsp fish sauce
- 2 tsp minced garlic (about 2 cloves)
- 1 tsp freshly grated ginger (or a pinch of ground ginger)
- ¼ tsp red chili flakes (adjust for spice preference)
- 1 tbsp chopped cilantro (plus more for garnish)
- 2–3 green onions, for garnish (optional)
Instructions
- Trim excess fat from the chicken, leaving smaller bits intact for flavor. Pound to an even thickness so it cooks evenly.
- In a resealable bag or container, combine soy sauce, lime juice, brown sugar, oil, fish sauce, garlic, ginger, chili flakes, and cilantro. Mix well, then add the chicken, ensuring each piece is coated. Marinate for 30 minutes at room temperature or refrigerate overnight for deeper flavor.
- Preheat the grill to medium-high heat and lightly oil the grates. Remove chicken from the marinade, letting excess drip off. If your soy sauce is low-sodium, sprinkle chicken lightly with salt.
- Grill chicken for 3–5 minutes per side, depending on thickness, until the internal temperature reaches 160°F. If using green onions, place them on the grill during the last couple of minutes.
- Let the chicken rest under loose foil for 5 minutes before serving. Garnish with grilled green onions and extra cilantro, if desired.
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 387Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 184mgSodium: 1110mgCarbohydrates: 18gFiber: 3gSugar: 10gProtein: 40g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This Vietnamese grilled chicken is one of those recipes you’ll find yourself making on repeat. The marinade is quick to throw together, and the results are anything but ordinary — tender meat, a perfect balance of flavors, and the flexibility to serve it in countless ways. Whether you’re firing up the outdoor grill, using a grill pan inside, or roasting in the oven, it’s a reliable, crowd-pleasing dish that tastes just as good on a weeknight as it does at a summer party.
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