I make this Vietnamese-style grilled chicken all the time, especially in summer when the grill is always on standby. It’s one of those recipes that feels fancy enough for friends but is easy enough to pull off on a busy weeknight.
The secret is a punchy, aromatic marinade with garlic, lime, ginger, and soy sauce that really seeps into the chicken and gives it that beautiful, slightly sticky caramelised crust on the grill. I love piling it with fresh chillies, spring onions, and coriander for a meal that’s as colorful as it is delicious.
I’ve even served it cold in salads or stuffed into wraps for easy lunches—it’s super versatile and always a hit.
Why This Recipe Is Such a Go-To
- Simple, no-fuss prep you can do ahead of time.
- Works beautifully on the grill, under the broiler, or even on a grill pan.
- Great hot off the grill but just as tasty cold.
- Perfect for feeding a crowd at a barbecue.
I can’t tell you how many times I’ve had this marinating in the fridge while chatting with friends in the backyard. It takes all the stress out of cooking for people because the flavors get even better as it waits.
What You’ll Need
Chicken: I use boneless, skinless chicken breasts most of the time, but you can swap in thighs if you want something even juicier.
For the Marinade:
- Brown sugar: Gives that lovely caramelised finish on the grill. I’ve used everything from soft light brown to demerara—use what you have.
- Soy sauce: I lean toward dark soy for color and richness.
- Fish sauce: Don’t let this scare you off—it doesn’t make it fishy, just adds deep savory notes. If I’m out, I just do extra soy.
- Fresh ginger: Honestly, fresh is best. I usually have frozen chunks in the freezer to grate easily.
- Lime juice: Adds brightness. I love fresh, but bottled works if that’s what you’ve got.
- Garlic cloves: No granulated shortcuts here—the fresh stuff makes all the difference.
Garnishes:
- Fresh red chillies (my family loves to make it spicy)
- Spring onions (green onions)
- Fresh coriander (cilantro)
- Lime wedges for serving
One of my favorite parts of this dish is setting out the garnishes so everyone can top their chicken how they like. I always keep extra chillies on the side for the spice lovers in my family.
Gear I Use
- A good sharp knife for slicing the chicken.
- A sturdy cutting board.
- A deep dish or tray to hold the chicken in the marinade.
Honestly, you don’t need anything fancy here—just something big enough to lay the chicken in a single layer so it really soaks up the flavors.
How I Make It
- Prep the Chicken: I like to cut deep slashes into the chicken breasts (about three-quarters through). It helps the marinade really get in there and cuts down the cooking time a bit.
- Mix the Marinade: Grate the ginger, crush the garlic, and stir them with the soy, fish sauce, lime juice, and sugar.
- Marinate: Pour it all over the chicken in your dish, making sure it gets into the cuts. Cover and chill for at least 30 minutes, though I prefer 2–4 hours. If I know I’ll be busy, I let it go up to 8 hours.
I often make the marinade in the morning before work so it’s ready to go by dinner time.
My Go-To Tips
- I always keep ginger in the freezer. It lasts forever, and frozen ginger grates like a dream without peeling.
- Rolling limes on the counter before cutting helps them juice more easily. If they’re stubborn, 20 seconds in the microwave does wonders.
- When zesting lime, only get the green skin. The white pith underneath is so bitter.
These little tricks save time and really bring out the best flavors.
Cooking It Up
I grill this over medium heat, about 6 minutes per side.
I usually put the smooth side down first to get those nice grill marks, then turn it over to get the cut side caramelised and charred in spots. I’ll spoon extra marinade over when I flip it.
While that’s happening, I slice up the chillies and spring onions and chop the coriander. I love having everything ready to go for topping once it’s off the heat.
Serve it up with lime wedges so everyone can add that fresh squeeze right before digging in. That hit of lime juice really wakes up all the flavors.
Favorite Sides to Pair With It
I’ve served this with so many things over the years. Here are some of my usual suspects:
- A big Asian-style slaw with cabbage and carrots for crunch.
- Tomato and onion salad with lots of lime and fresh herbs.
- Roasted potatoes or cheesy mashed potatoes when I want something heartier.
- A simple cucumber salad for something cooling.
Honestly, any fresh salad or grilled veggie goes great with this. It’s easy to make a big spread if you’re entertaining.
Ingredient Swaps That Work
- Fish sauce: Soy, oyster, or even Worcestershire works in a pinch.
- Chicken breasts: Boneless thighs, pork chops, or pork fillet are all great.
- Limes: Bottled lime juice is fine.
- Spring onions: Thinly sliced shallot or red onion will do the trick.
I use whatever I have on hand. It’s a very forgiving recipe.
How I Store Leftovers
- Fridge: Cooled leftovers in an airtight container stay good for about 3 days.
- Freezer: I pack it in bags or containers and freeze for up to 2 months. Thaw overnight in the fridge.
- Reheat: I often slice it and throw it into a quick stir fry, or just enjoy it cold in wraps and salads.
Cold leftover slices in a sandwich with pickled veg and a bit of mayo is one of my favorite easy lunches.
Make-Ahead Tips
This is my barbecue secret weapon. I’ll get the chicken marinating the night before so it’s ready to grill the next day without any fuss.
It means I can hang out with friends or focus on prepping sides while the chicken just soaks up all those flavors in the fridge.
Grilled Vietnamese Chicken
There’s something special about the aroma of sizzling chicken soaked in a zesty, garlicky marinade. This Vietnamese-style grilled chicken is a quick favorite for weeknight dinners or sunny backyard barbecues.
Ingredients
- 4 boneless, skinless chicken breasts
- 4 cloves garlic, crushed
- 15g fresh ginger, grated
- 1 tbsp fish sauce
- 2 tbsp brown sugar
- 1 lime (juice reserved; zest saved for garnish)
- 1 tbsp dark soy sauce
To garnish:
- Zest of 1 lime
- 1 red chili, thinly sliced
- 2 spring onions, sliced on the diagonal
- 2 tbsp chopped fresh coriander (cilantro)
Instructions
- Prep the chicken: Using a sharp knife, score each chicken breast with deep cuts about three-quarters through. This helps the marinade soak deep into the meat for maximum flavor.
- Make the marinade: In a bowl, combine the grated ginger, crushed garlic, brown sugar, fish sauce, soy sauce, and lime juice. Mix until the sugar dissolves.
- Marinate: Place the chicken in a single layer in a shallow dish. Pour the marinade over and use a spoon to press it into the cuts. Cover and refrigerate for at least 30 minutes, ideally 2 hours. (You can marinate it up to 8 hours if time allows.)
- Garnish prep: While the chicken is marinating, slice the chili and spring onions. Roughly chop the coriander and quarter the lime.
- Grill time: Heat your grill to medium. Cook the chicken for about 6 minutes on each side, brushing with the leftover marinade as it cooks to keep it juicy and flavorful.
- Serve: Plate the grilled chicken and scatter over the chili, spring onions, lime zest, and coriander. Serve with lime wedges on the side for that final zing of brightness.
Notes
- Ginger Tip: Frozen ginger grates beautifully and keeps for weeks. No need to peel when frozen — just grate directly.
- Juicing Limes: Roll them on the counter and microwave for 20 seconds to get the most juice out.
- Zesting: Only grate the green part of the lime; the white pith is quite bitter.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 247Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 102mgSodium: 667mgCarbohydrates: 13gFiber: 1gSugar: 7gProtein: 39g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
A Final Note from My Kitchen
This Vietnamese-style grilled chicken is one of those recipes that always earns compliments but couldn’t be easier. I love that it’s packed with fresh flavors, feels a little special, but doesn’t tie me to the stove for hours.
Whether you’re hosting friends or just want something tasty for a weeknight dinner, this one never disappoints.
Try other Vietnamese recipes:
