Authentic Vietnamese Grilled Chicken (1-Hour Marinade) -

Authentic Vietnamese Grilled Chicken (1-Hour Marinade)

Course: Main Course

Cuisine: Asian

Keyword: chicken, grilled, vietnamese

Prep Time: 15

Cook Time: 20

Marinate Time: 1

Total Time: 1 40

Servings:

Calories: 729kcal

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.

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US Customary - Metric

Equipment

Ingredients

4 pounds mix of chicken thighs & Drumsticks boneless, skin on (optional)

Marinade

1 Tablespoon garlic (3 cloves) peeled
1 Tablespoon fresh ginger peeled & sliced
1 whole Thai red chili (optional) or 1/2 Tablespoon chili flakes
½ cup fresh cilantro roughly chopped
2 Tablespoons green onion (1 stalk) roughly chopped
3 Tablespoons fish sauce
2 Tablespoons soy sauce
2 Tablespoons lime juice (1/2 lime)
2 Tablespoons brown sugar
½ Tablespoon ground coriander
2 Tablespoons neutral oil vegetable or canola

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Instructions

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!

Video

Notes

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!

Nutrition