Grilled Vietnamese Chicken
Savor the vibrant flavors of lemongrass chicken paired with a zesty nuoc cham dipping sauce for a delightful meal!
Equipment
- Grill Any BBQ grill works well.
Ingredients
Main Ingredients
- 8 thighs boneless chicken thighs
- 1 stalk lemongrass finely chopped
- 4 cloves garlic minced
- 1 shallot shallot chopped
- 1.5 tablespoons fish sauce
- 1.5 tablespoons dark soy sauce
- 2 tablespoons sugar
- 2 tablespoons water
- 1 clove garlic minced for dipping sauce
- 2 tablespoons fresh lime juice
- 6 tablespoons hot water
- 2.05 tablespoons sugar
- 2 tablespoons fish sauce
- 1 unit grated carrots optional
- 1 pepper birds eye chili pepper optional
Instructions
- Prepare the Marinade: Finely chop or blend the garlic, shallot, and lemongrass. Combine all marinade ingredients in a bowl with the chicken. Marinate for 30 minutes to 1 hour at room temperature or overnight in the fridge for best flavor.
- Marinate the Chicken: Ensure the aromatics are evenly distributed with the chicken and marinade ingredients. This step is crucial for infusing flavor. Marinate for the same duration as above.
- Remove the Aromatics: Before grilling, remove the aromatics from the chicken to prevent burning and ensure a perfect char.
- Grill the Lemongrass Chicken: Preheat your BBQ to medium heat. Lightly oil the chicken to prevent sticking. Grill the chicken skin side down for 2-3 minutes, then flip and cook for an additional 5-8 minutes with the lid closed until fully cooked. Always check for doneness.
- Make the Nuoc Cham Dipping Sauce: Grate or chop the garlic and mix it with lime juice, hot water, sugar, and fish sauce. Adjust to taste. If you like it spicy, add the chili pepper, and for color and crunch, incorporate grated carrots.
- Serve and Enjoy: Slice the grilled chicken and serve it with vermicelli noodles or rice, along with cucumber and tomato slices, and drench it in the nuoc cham dipping sauce.
Notes
For a spicy kick, add sriracha or Thai chili to the chicken marinade. Ensure the chicken is fully cooked before serving.