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Time to dust off your BBQ! Spring is finally here, and there is no better way to break in your grill than with this incredibly juicy, Authentic Vietnamese Grilled Chicken. A beloved staple among locals in Vietnam for a quick, flavourful lunch, this chicken is marinated in a vibrant blend of fresh cilantro, ginger, garlic, rich fish and soy sauce.
The absolute best part? Thanks to a secret tenderizing ingredient, you only need to marinate this chicken for one hour to get restaurant-quality, melt-in-your-mouth results! Whether you are cooking on a gas BBQ or a smoky charcoal grill, this quick and easy recipe is guaranteed to become a regular in your weeknight dinner rotation.
Why You’ll Love This Recipe
Only 1 Hour to Marinate: The fresh lime juice in the marinade quickly breaks down proteins, drastically reducing your prep time.
Maximum Flavour Infusion: By pounding the chicken thighs flat, they cook perfectly evenly and absorb every drop of the garlic-ginger marinade.
The “No Mess” Ziploc Hack: Marinating directly in a plastic bag means zero extra dishes or bowls to wash!
Ingredients You Will Need
You can find all of these fresh aromatics and pantry staples at your local grocery store or Asian supermarket.
The Chicken:
Chicken Thighs: 4 lbs of boneless chicken thighs (leaving the skin on is optional, but it gets beautifully crispy on the grill!). Note: You can use drumsticks, but skip pounding them flat.
Green Onion: 2 Tablespoons (about 1 stalk), roughly chopped.
Thai Red Chili: 1 whole chili (or ½ Tablespoon of red chili flakes). Omit this if you prefer a mild chicken!
The Liquids & Seasonings:
Premium Fish Sauce: 3 Tablespoons. Look for an amber-colored fish sauce sold in glass bottles, specifically imported from the Phú Quốc region of Vietnam, for the best flavour.
Fresh Lime Juice: 2 Tablespoons (about ½ a lime).
Soy Sauce: 2 Tablespoons.
Brown Sugar & Ground Coriander: To balance the savoury notes and help the chicken caramelize.
Neutral Oil: 2 Tablespoons of vegetable or canola oil.
How to Make Vietnamese Grilled Chicken (Step-by-Step)
Phase 1: Prep and Pound the Chicken
Rinse the chicken thighs under cold water and pat them completely dry with paper towels.
If your thighs are not already deboned, carefully remove the bones (save them in the freezer for homemade chicken broth!).
Using the grooved side of a meat tenderizer, pound both sides of the chicken thighs to flatten them. This ensures even grilling and maximum flavour absorption. Place the prepped chicken in a large bowl.
For drumsticks, cut one or two slits into the thickest part of the meat to ensure maximum marinade absorption.
Phase 2: Crush the Aromatics
To get the most authentic flavour, I highly recommend using a mortar and pestle to release the herbs’ essential oils! (If you don’t have one, a food processor works too).
In your mortar, crush the garlic with the pestle. Add the sliced ginger and crush it into the garlic.
Add the Thai chili and crush it into the paste. (If your mortar is getting too full, scrape this mixture into a medium mixing bowl before continuing).
Add the chopped cilantro to the mortar and grind until soft and fragrant. Add the green onions and crush them into the cilantro. Combine all the crushed aromatics into your mixing bowl.
Phase 3: Mix and Marinate
To your crushed aromatic paste, add the fish sauce, soy sauce, lime juice, brown sugar, ground coriander, and neutral oil. Stir well to combine.
The Ziploc Hack: Place your pounded chicken into a large, freezer-safe Ziploc bag. Pour the marinade directly into the bag.
Zip the bag closed (leaving a little air inside) and gently massage the bag with your hands to distribute the marinade evenly over every piece of meat.
Open the bag slightly to squeeze out all the excess air, zip it tightly closed, and refrigerate for exactly 1 hour.
Phase 4: Grill to Perfection
Preheat your BBQ grill to 400°F (204°C).
Place the chicken on the hot grill, skin-side down, to sear for 1 minute (leave the BBQ lid open).
Flip the chicken over and reduce the grill heat to medium/medium-high so the temperature drops to 350°F (176°C).
Close the BBQ lid and grill for 5 minutes. Flip the chicken every 5 minutes until the internal temperature reaches 165°F (74°C). (Keep an eye out for flare-ups! If flames jump up, open the lid and move the chicken to a cooler spot).
💡Pro Tips for the Best Puff Pastry
The Magic of Lime Juice: Do not skip the fresh lime juice! The natural acid acts as a rapid tenderizer, breaking down the proteins in the chicken so the marinade infuses deeply in just 60 minutes.
Watch Your Heat: Searing the chicken over high heat initially locks in the juices and creates a great crust, but dropping the temperature immediately to 350°F ensures the sugars in the marinade don’t burn before the chicken’s center is cooked through.
Say No to Chicken Breasts: While you can use chicken breasts, I highly recommend sticking to thighs or drumsticks. Chicken breast is incredibly lean and tends to dry out very quickly on a hot BBQ.
Complete Your Holiday Menu
This Vietnamese Grilled Chicken pairs perfectly with your favourite summer BBQ sides. Try serving it with:
A Simple Base: Serve over a bed of steamed jasmine rice with a side of fresh cucumber and tomato slices.
Yes! This is the ultimate bulk-prep hack. Place your fresh chicken and the marinade into a freezer-safe Ziploc bag and freeze for up to 8 weeks. When you are ready to eat, simply leave the bag in the fridge overnight to thaw. It will absorb all those delicious flavours as it defrosts!
Do I have to use boneless chicken thighs?
No, you can absolutely use bone-in thighs or drumsticks. However, pounding boneless chicken flat allows it to cook much faster and more evenly. If you use bone-in pieces, do not pound them, and remember that your grilling time will be longer!
Fire up the BBQ! Learn how to make incredibly juicy, tender Vietnamese Grilled Chicken marinated in fresh lemongrass, garlic, soy and fish sauce in just 1 hour.
Servings 6
Course Main Course
Cuisine Asian
Ingredients
4poundsmix of chicken thighs & Drumsticksboneless, skin on (optional)
Marinade
1Tablespoongarlic (3 cloves)peeled
1Tablespoonfresh gingerpeeled & sliced
1wholeThai red chili (optional)or 1/2 Tablespoon chili flakes
Prep the Chicken: Rinse the chicken thighs & drumsticks under cold water and pat them completely dry. If using bone-in thighs, debone them (leave the skin on if desired). Using the grooved side of a meat tenderizer, pound both sides of the boneless thighs to flatten them. Place in a large bowl. For drumsticks, cut one or two slits into the thickest part of the meat to ensure maximum marinade absorption.
Crush the Aromatics: In a mortar, crush the peeled garlic with a pestle. Add the ginger slices and crush them into the garlic. Add the Thai chili and crush into the paste. (Transfer to a medium bowl if your mortar is too full). Add the chopped cilantro to the mortar and grind until soft. Add the green onions and crush into the cilantro. Combine all the crushed herbs and spices into one bowl.
Make the Marinade: To your crushed aromatics, add the fish sauce, soy sauce, lime juice, brown sugar, ground coriander, and neutral oil. Stir well to combine.
The Bag Hack: Place the pounded/cut chicken into a large Ziploc bag. Pour the marinade over the chicken. Zip the bag closed (leaving a little air inside) and gently massage the marinade into the meat. Squeeze out all the excess air, seal tightly, and refrigerate for exactly 1 hour.
Sear the Chicken: Preheat your BBQ grill to 400°F (204°C). Place the chicken skin-side down on the grates. Leave the BBQ lid open and sear for 1 minute.
Grill to Temperature: Flip the chicken over and reduce the grill heat to medium so the temperature drops to 350°F (176°C). Close the BBQ lid and grill for 5 minutes. Continue flipping the chicken every 5 minutes until the internal temperature reaches 165°F (74°C) on a meat thermometer or juices run clear. (If flare-ups occur, open the lid and move the chicken away from the flames). Serve hot with rice and vegetables!
The Magic of Lime Juice: Do not skip the fresh lime juice! The natural acid acts as a rapid tenderizer, breaking down the chicken’s proteins so the marinade penetrates deeply in just 60 minutes.
Can I freeze marinated chicken?Yes! This is the ultimate bulk-prep hack. Place your fresh chicken and the marinade into a freezer-safe Ziploc bag and freeze for up to 8 weeks. When you are ready to eat, simply leave the bag in the fridge overnight to thaw. It will absorb all those delicious flavors as it defrosts!Do I have to use boneless chicken thighs?No, you can absolutely use bone-in thighs or drumsticks. However, pounding boneless chicken flat allows it to cook much faster and more evenly. If you use bone-in pieces, do not pound them, and remember that your grilling time will be longer!
Can I freeze marinated chicken?
Yes! This is the ultimate bulk-prep hack. Place your fresh chicken and the marinade into a freezer-safe Ziploc bag and freeze for up to 8 weeks. When you are ready to eat, simply leave the bag in the fridge overnight to thaw. It will absorb all those delicious flavors as it defrosts!
Do I have to use boneless chicken thighs?
No, you can absolutely use bone-in thighs or drumsticks. However, pounding boneless chicken flat allows it to cook much faster and more evenly. If you use bone-in pieces, do not pound them, and remember that your grilling time will be longer!
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