Ingredients
Scale
- 1 lb (450g) chicken thighs, boneless and skinless
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons sugar
- 2 cloves garlic, minced
- 1 tablespoon lemongrass, finely chopped
- 1 teaspoon black pepper
- 1 tablespoon vegetable oil
Instructions
- Step 1: In a large bowl, combine fish sauce, soy sauce, sugar, minced garlic, chopped lemongrass, black pepper, and vegetable oil to create the marinade.
- Step 2: Add the chicken thighs to the marinade, making sure they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or overnight for best results.
- Step 3: Preheat your grill to medium-high heat. If using a charcoal grill, prepare the coals until they are glowing red.
- Step 4: Remove the chicken from the marinade and shake off any excess. Place the chicken on the grill and cook for about 6-8 minutes per side or until fully cooked and charred with grill marks.
- Step 5: Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing. Serve with rice or vermicelli noodles and fresh herbs. Enjoy!
Notes
- To store leftover Vietnamese grilled chicken, keep it in an airtight container in the refrigerator for up to three days to maintain its flavor and moisture.
- When reheating, gently warm the chicken in a skillet over low heat or in the microwave, adding a splash of water to prevent it from drying out.
- For a vibrant serving suggestion, pair the grilled chicken with jasmine rice or vermicelli noodles topped with fresh cilantro, mint, and lime wedges for a refreshing touch.
- A chef's tip: marinating the chicken overnight allows the flavors to penetrate deeply, resulting in a more flavorful and tender dish, so don’t rush this step!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American