When you want to transform ordinary chicken into something extraordinary, this Grilled Vietnamese Chicken delivers an explosion of Southeast Asian flavors that will transport your taste buds straight to the bustling streets of Saigon. This recipe combines a fragrant marinade of lemongrass, fish sauce, and aromatic spices with the smoky char that only grilling can provide. The result is tender, juicy chicken with a beautiful caramelized exterior and complex layers of sweet, salty, and savory flavors that make every bite memorable.
Serves: 4-6 people
About This Recipe
Vietnamese cuisine is renowned for its perfect balance of fresh herbs, bold seasonings, and cooking techniques that maximize flavor while keeping dishes light and healthy. This grilled chicken recipe showcases these principles beautifully, using a marinade that penetrates deep into the meat while creating an irresistible glaze during grilling. The combination of ingredients like lemongrass, garlic, and palm sugar creates the distinctive taste that makes Vietnamese food so addictive, while the grilling method adds that essential smoky element that elevates the dish to restaurant quality.
Ingredients You’ll Need
For the marinade:
- 3 pounds chicken thighs and drumsticks (bone-in, skin-on)
- 3 stalks fresh lemongrass, tender parts only
- 6 cloves garlic, peeled
- 2 shallots, peeled and quartered
- 2 tablespoons palm sugar or brown sugar
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon rice vinegar
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
For serving:
- 2 cups cooked jasmine rice
- 1 cucumber, sliced thin
- 2 tomatoes, cut into wedges
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- Lime wedges
- Vietnamese dipping sauce (nuoc cham)
Getting Your Kitchen Ready
Plan to start this recipe at least 4 hours before you want to eat, as the chicken needs time to marinate properly. Overnight marinating produces even better results if you have the time.
Prepare your outdoor grill or grill pan if cooking indoors. You’ll want medium heat with some areas of higher heat for the final charring. Have a meat thermometer ready to ensure proper cooking.
Preparing the Lemongrass
Remove the tough outer layers of the lemongrass stalks until you reach the tender, pale yellow core. Cut off the root end and the tough green tops, leaving about 6 inches of the tender middle portion.
Slice the lemongrass into thin rounds, then roughly chop it. The pieces should be small enough to blend easily but don’t worry about making them perfectly uniform at this stage.
Making the Marinade
In a food processor or blender, combine the chopped lemongrass, garlic cloves, and shallot pieces. Pulse several times to break them down into smaller pieces.
Add the palm sugar, fish sauce, soy sauce, vegetable oil, rice vinegar, black pepper, turmeric, and cayenne pepper to the processor. Blend until you have a smooth paste, scraping down the sides as needed. The mixture should be well combined with no large chunks remaining.
Taste the marinade and adjust the flavors if needed. It should be a balance of salty, sweet, and aromatic, with a slight heat from the pepper.
Marinating the Chicken
Pat the chicken pieces dry with paper towels. Using a sharp knife, make 2-3 shallow cuts in each piece, cutting against the grain. This helps the marinade penetrate deeper and ensures more even cooking.
Place the chicken in a large bowl or zip-top bag and pour the marinade over it. Use your hands to rub the marinade into every piece, making sure to get it into all the cuts and under the skin where possible.
Cover the bowl with plastic wrap or seal the bag, removing as much air as possible. Refrigerate for at least 4 hours, turning the chicken once or twice during this time. For best results, marinate overnight.
Preparing Your Grill
About 30 minutes before cooking, remove the chicken from the refrigerator to come to room temperature. This ensures more even cooking.
Preheat your grill to medium heat, around 350-375 degrees Fahrenheit. If using a gas grill, heat one side to medium-high and keep one side at medium-low for indirect cooking. For charcoal, arrange the coals to create zones of different heat levels.
Clean and oil your grill grates to prevent sticking. Vietnamese chicken has sugar in the marinade, which can cause sticking and burning if the grates aren’t properly prepared.
Grilling to Perfection
Remove the chicken from the marinade, letting excess drip off. Reserve any leftover marinade for basting during cooking.
Place the chicken pieces on the cooler part of the grill first, skin-side up. Cook for 15-20 minutes, then flip and cook another 15-20 minutes. This slow initial cooking ensures the meat cooks through without burning the exterior.
During the last 10 minutes of cooking, move the pieces to the hotter part of the grill to create that characteristic caramelized exterior. Baste with the reserved marinade and turn frequently to build up layers of flavor and prevent burning.
Checking for Doneness
Use a meat thermometer to check that the thickest parts of the chicken reach 165 degrees Fahrenheit. The juices should run clear when the meat is pierced with a knife.
The skin should be golden brown with some darker caramelized spots, and the meat should feel firm but not hard when pressed gently.
Resting and Serving
Remove the chicken from the grill and let it rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful.
Arrange the chicken on a serving platter alongside steamed jasmine rice. The rice helps balance the bold flavors and soaks up the delicious juices from the chicken.
Creating the Perfect Meal
Serve the grilled chicken with fresh cucumber slices and tomato wedges to add cooling elements that contrast beautifully with the rich, savory meat. The fresh vegetables provide a crisp texture that complements the tender chicken.
Scatter fresh cilantro and mint leaves over everything for that essential Vietnamese freshness. These herbs brighten the entire dish and add layers of flavor that develop as you eat.
Provide lime wedges on the side for guests to squeeze over their portions. The acidic lime juice cuts through the richness and adds a bright note that ties all the flavors together.
Making Vietnamese Dipping Sauce
For an authentic touch, serve with nuoc cham, a simple dipping sauce made from fish sauce, lime juice, sugar, and water. Mix 2 tablespoons fish sauce, 2 tablespoons lime juice, 2 tablespoons sugar, and 3 tablespoons water until the sugar dissolves.
Tips for the Best Results
Don’t skip the marinating time. Vietnamese flavors need time to develop and penetrate the meat properly. Four hours is the minimum, but overnight is ideal.
Keep the skin on during grilling. It protects the meat from drying out and becomes deliciously crispy when properly cooked.
If your grill runs hot, start with lower heat and gradually increase. The sugar in the marinade can burn quickly, so it’s better to cook slower and build up the caramelization gradually.
Storage and Leftovers
Leftover grilled chicken keeps well in the refrigerator for up to 3 days. It’s delicious cold in salads or reheated gently in a low oven.
The cooked chicken also freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
This Grilled Vietnamese Chicken brings the vibrant, complex flavors of Southeast Asian cuisine to your backyard grill. The combination of aromatic lemongrass, umami-rich fish sauce, and the smoky char from grilling creates a dish that’s both exotic and comfortingly satisfying, perfect for introducing your family to new flavors or impressing guests with your culinary adventures.
