Ingredients
Scale
- 4 boneless, skinless chicken thighs or breasts
- 3 cloves garlic, minced
- 2 tablespoons lemongrass, finely chopped
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey or sugar
- 1 tablespoon lime juice
- 1 teaspoon black pepper
- 1 teaspoon sesame oil (optional)
- Fresh cilantro for garnish
- Vegetables for serving (optional)
Instructions
- In a bowl, combine garlic, lemongrass, fish sauce, soy sauce, honey, lime juice, black pepper, and sesame oil. Whisk until well blended to create the marinade.
- Place chicken in a zip-lock bag or shallow dish, pour marinade over, ensuring each piece is coated. Cover and refrigerate for at least 2 hours or overnight for maximum flavor.
- Preheat grill to medium-high heat (375-400°F/190-200°C).
- Remove chicken from marinade, letting excess drip off. Place on grill and cook for 6-8 minutes per side or until internal temperature reaches 165°F (75°C).
- Take off the grill and let rest for a few minutes. Garnish with chopped cilantro and serve with lime wedges, jasmine rice, and fresh herbs.
Notes
- For spicy variation, add chili paste or sliced chili peppers to the marinade.
- Using chicken drumsticks enhances flavor and traditional appeal.
- Finish with a culinary torch or add wood chips for extra smoky aroma.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilled
- Cuisine: Vietnamese
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken thigh or breast
- Calories: 250 kcal Kcal
- Sugar: 7 g
- Sodium: 850 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 70 mg