Vietnamese Grilled Chicken Recipe

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Here is a recipe for Vietnamese chicken that you can either grill on the weekend for a charred, smokey flavor or quickly roast in the oven for a quick weeknight meal.

This straightforward chicken recipe, which is infused with the incredible flavor of Chinese Five Spice, tastes great with steamed rice and a side of vegetables or in the traditional Vietnamese sandwich known as Banh Mi Ga Nuong.

Oyster sauce, sugar, five-spice powder, black pepper, garlic, honey, soy sauce, and cooking wine are used to marinate the chicken.

Grilled Lemongrass Chicken Recipe – Better Than Takeout!

Grilled Vietnamese Chicken 🔗

Vietnamese Grilled Chicken is so luscious. With just a few ingredients, this spice rub makes your taste buds sing! Perfect for banh mi’s noodle bowls or just over rice, this garlic pepper chicken with a hint of sweet is perfect for any meal!

Prep: -463362h19min59sec

Total: -463362h19min59sec

Ingredients:

  • 2 lbs boneless, skinless chicken breasts or thighs
  • 6 garlic cloves
  • 4 shallots
  • 2 t sugar
  • 2 T fish sauce  (Vietnamese preferred)
  • 2 T light soy sauce
  • 1 stalk of lemongrass (just the tender inner white core finely chopped) Optional
  • Several grinds of freshly ground black pepper
  • Carrot Daikon Salad Pickled Salad
  • 2 carrots (Slice carrots lengthwise in half. Then cut each half into long flat slices. Then stack these slices and cut into thin strips.)
  • 2 c daikon (Japanese white radish-our grocery sells them in the produce section.) Cut like carrots.
  • ¼ c unseasoned rice vinegar
  • ¼ c white sugar
  • 1 t kosher salt
  • Toss all together in a bowl. Let stand 1 hour tossing occasionally. Drain before putting on Banh Mi or chicken.
  • Other Ingredients:
  • Fresh Cilantro
  • Fresh Jalapeno (Slice thin with seeds or deseed if you don’t want as spicy)
  • Baguettes
  • Mayonnaise to spread on a Banh Mi: Usually a sweeter mayo like Kewpie is used, but I love to make my own by combining 2/3c mayo with 2 finely chopped green onions and 1T sriracha.)

Instruction:

  1. Blend garlic and shallots in a blender or food processor.
  2. Stir in sugar, fish sauce, soy sauce and a liberal amount of ground black pepper.
  3. Smear on pounded breasts or thighs and marinate several hours and up to overnight.
  4. Preheat grill to medium high and oil the grill with cooking spray so that the chicken does not stick.
  5. Grill until done.
  6. Pickled Salad
  7. Toss all together in a bowl. Let stand 1 hour tossing occasionally. Drain before putting on Banh Mi or chicken.

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