This is one of those really deceiving recipes.
Kind of like the item of clothing you see in the store and swear it will look awful on you: but try it on, and voila! A perfect fit. A match made in heaven.
How can so few ingredients yield anything SO special?
Trust me on this one, this IS a special dish. It is easy to throw together, and creates a pretty fabulous dinner!
Why use fish sauce? Doesn’t it taste fishy?!
If you are not accustomed to fish sauce, or think you will hate, try again!
Fish sauce is the simply the added salt in many Asian cuisines. It also lends incredible umami to any dish (pungent irresistible flavor)!
I am a very finicky fish eater…any sort of fish taste and I head for the hills, really. Even as far as my taste buds have come from my picky beginnings. Fish sauce even smells funkilicious, but once in your food and cooked, it makes dishes truly sing..so hang in there if you are wary!
If you have ever eaten Thai or Vietnamese food, you can bet you have had fish sauce.
Time saving meal prep for Vietnamese grilled chicken and more chicken marinades:
This is one of my favorite marinades to throw together when I do batch marinating.
This is how it works: I come home from the store with a whole bunch of boneless, skinless chicken thighs (or sometimes breasts).
Firstly, I whip together several quick and easy marinades.
Then, I place each marinade in a Ziploc bag along (or other container) with a dinners worth of chicken meat.
Finally, I let those individual bags marinate overnight then place them in the freezer for ready made meals!! Here are some of my favorite chicken marinades:
- Lemon Garlic Chicken
- Asian Garlic Chicken
- Thai Garlic Chicken
- Chicken Fajitas
- Chicken Tikka Masala
- Keto Fried Chicken looks tasty!
While my kids prefer this served over sticky rice…you can also consider some of these options!
- Toss a prepared cabbage slaw with some chopped peppers (sweet or spicy or both), cucumber, cilantro, and top with my favorite Vietnamese sauce, nuoc cham. I sometimes add a splash of toasted sesame oil for the dressing. Serve with the hot grilled chicken thighs.
- over a bed of your favorite prepared rice.
- Add it to some fresh summer rolls for protein.
- Toss with your favorite Thai rice noodles, along with the dipping sauce or the nuoc chon linked above.
- Served with this delicious Vietnamese salad.
- Be divine with this keto cucumber salad!
Vietnamese Grilled Chicken Recipe:
If you try this Vietnamese chicken marinade recipe, please come back and leave a comment and let me and other readers know what you thought!
Vietnamese Grilled Chicken
- 2 pounds boneless skinless chicken thighs or if you prefer, with skin and bones (lean cuts of meat will not work overly well with this dish)
Dipping Sauce (adjust amounts to personal preferences, this is enough for 1-2 people):
- 1 teaspoon coarse sea salt (not fine ground, it will be too salty)
- 2 teaspoons black pepper
- 4 tablespoons lime juice
- 1 serrano chile sliced (w/ the seeds will be more spicy, without less so)
- Mix all marinade ingredients together.
- Add in chicken and marinate for at least 3 hours, I usually put it together the day before for loads of flavor, *or see meal prep tip above*
- Preheat grill to hot.
- Add chicken to quickly sear for a few of minutes, then flip to do the same to the other side.
- Once grill lines appear on second side, turn down temp to med-low, close your lid, and let cook gently until done (Meat will register 165 degrees).
- Remove from grill, tent with some foil, and let the meat rest a couple of minutes.
- Slice and serve with sticky rice and dipping sauce!
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