vietnamese chicken

I love this Grilled Vietnamese Chicken in Pho, on rice or in salads. The marinade permeates the chicken to make it succulent and delicious.

Grilled Vietnamese Chicken

lb boneless skinless chicken thighs ((or breasts))

green onions

tbsp lime juice ((about 1 small lime))

soy sauce ((low sodium is fine))

tbsp Fish sauce (Note 1)

brown sugar

garlic garlic

ginger

tsp red chili flakes ((medium to medium-mild heat))

tbsp cilantro ((and more for garnish if desired))

PREPARE CHICKEN: Trim larger pieces of fat from chicken (don&#x27;t worry about smaller ones - they&#x27;ll burn off). Pound chicken to even thickness for even cooking. I use the bottom of a pot or heal of my hand.

MARINATE CHICKEN: Place all marinade ingredients in a ziploc bag or sealed container. Mix or squish bag to combine well. Add chicken, Seal bag/container and marinate at room temperature for 30 minutes or overnight in fridge.

HEAT GRILL to medium-high. Oil grill with paper towel or spray.

GRILL CHICKEN AND SERVE: Remove chicken from marinade (reserve marinade for sauce if desired Note 2). If using low salt soy sauce, lightly sprinkle chicken with salt. Grill chicken for 3-5 minutes per side, depending on thickness of chicken. Instant thermometer should read 160F. Add green onions for last 2-3 minutes if using. Transfer chicken to plate. Cover loosely with foil and let rest 5 minutes. Garnish with green onions and chopped cilantro if desired.

These easy baked chicken thighs are brimming with sweet, salty and tangy Vietnamese flavors. Lemongrass, lime, ginger, garlic and more bring excitement to the dinner table any night of the week.

Vietnamese-Inspired Baked Chicken Thighs

soy sauce (regular

fish sauce

Garlic cloves

vegetable oil

lime juice

cilantro

lemongrass (bruised)

bone-in skin-on chicken thighs ((2 to 2 ½ pounds))

recipe Nuoc Cham dipping sauce

Prepare the marinade. In a small bowl combine the soy sauce, fresh ginger, fish sauce, garlic, brown sugar, oil, lime juice and cilantro. Stir to dissolve the sugar.

Add the lemongrass stalk.

Pour the marinade into a container or gallon plastic zipper top bag (preferred method). Add the chicken and coat in the marinade.

Place in the refrigerator for at least 1 hour up to 4 hours.

Before removing the chicken from the refrigerator preheat the oven to 400 degrees.

Prepare a rimmed baking sheet by lining it with foil. The chicken can be cooked directly on the foil or a wire rack may be inserted (allows any excess fat to drip into the pan below).

Place the chicken on the pan or rack with space in between. Cook for 35 minutes or until the internal temperature of the chicken reaches 165 degrees F. Instant read food thermometer recommended.

https://embed.mediavine.com/videos/nj5vtcbzggqjz1184283

This easy dinner recipe is full of favorite fusion flavors from Vietnamese cooking. Fish sauce, ginger, garlic, lemongrass, cilantro and more. The sweet, salty, tangy marinade makes these baked chicken thighs delicious and a fast weeknight dinner recipe.

VIETNAMESE INSPIRED BAKED CHICKEN THIGHS

Packed with aromatics and spice, balanced with fish sauce to season and create the delicious Vietnamese caramelized chicken, which is pretty easy to make!

Gà Kho (Vietnamese Caramelized Chicken)

chicken

rice vinegar

water

ginger (minced)

shallot (minced)

garlic (minced)

scallion (roughly chopped 1/2″-3/4″ long)

jalapeno (thinly sliced)

Thai chili (thinly sliced)

Marinade in about 2 tablespoons fish sauce and 1 tablespoons brown sugar for a least 1 hour. Rotate and redistribute marinade after the first 30 minutes.

Combine for the sauce: 1/2 cup brown sugar, 1/4 cup fish sauce, 1/4 cup rice vinegar, 1/4 cup water

Then add to the sauce 1 tablespoon minced ginger, 1 minced shallot, and 3 cloves minced garlic.

Heat a pan on high heat, then add some vegetable oil. Add the chicken and rotate as it browns. This should only take a 1-2 minutes.

Turn down the heat to about medium so the chicken can cook through.

Add some of the sauce, just enough to color and kind of baste the meat as it cooks.

You could add the rest of the sauce now too, but I find it makes more sense to cook them separately so you can control the doneness of the chicken and thickness of the sauce independently.

Remove the chicken. Add the rest of the sauce and cook on medium high heat until it just reaches desired consistency.

Add the sliced jalapeno and scallion to cook just slightly as the sauce finishes. If you want more bite to the jalapeno, slice it thicker and don’t let it cook too much (same with the scallion).

Recipe video above. Vietnamese caramel sauce is a popular sweet/savoury used in Vietnamese dishes. Here, it&#39;s used for bite size chicken pieces that get coated in the glaze with a generous dose of ginger. It&#39;s quick, easy, something different and outrageously good!Recipe adapted from Eat Like a Viet cookbook by Jenny Lam, after eating this at PhatLon, her Vietnamese restaurant in Perth.

Vietnamese Caramel Ginger Chicken

kg / 2 lb skinless chicken thigh

tbsp fish sauce

bird’s eye chilli

brown sugar (, tightly packed)

ginger (, finely julienned (about 5 cm/2" thick piece))

coriander/cilantro onion

Red chilli (, finely sliced (optional))

Jasmine rice

Toss chicken with fish sauce and chilli, then set aside while you prepare the other ingredients. You could marinate even overnight but it&#39;s not necessary.

Caramel - Mix oil and sugar in a large non-stick pan over medium high heat. As soon as the sugar is melted, remove the pan from the stove then carefully pour the chicken in. Add ginger and shallots, toss briefly. Then put the pan back on the stove and stir just until the chicken changes from pink to white all over, but not browned, and definitely not cooked through.

Simmer 10 min - Add water, stir, bring to a simmer. Simmer rapidly for 10 to 12 minutes, stirring every now and then, until the sauce reduces down to a glaze. Get a nice brown caramel colour on the chicken before you take it off the stove, but you still want some sticky glaze on it, not completely cooked out.

Serve with rice garnished with extra slices of chilli and fresh coriander if desired. Smashed cucumbers or Asian Slaw would be a terrific side!

Banh mi is all about the assembly and gathering all the filling components. If you don’t have them all, that’s totally ok. Or add your personal favorite sandwich toppings. But try not to skimp out on the fish sauce for the chicken marinade because that’s where the Vietnamese flavor comes in. If you have the tasty chicken and some bread, it’s still an AMAZING sandwich! Makes about 4 sandwiches.

Grilled Vietnamese Chicken Banh Mi

chicken thighs

Tablespoons cooking oil

garlic (, minced)

Tablespoons fish sauce

black pepper

french baguette ((soft centered crumb, crispy crust))

pork liver pate (, or to taste)

mayonnaise (,

hot sauce (,

soy sauce (,

pickled carrots and daikon

chili pepper

cucumber

Marinade

In bowl combine oil, garlic, fish sauce and black pepper. Stir well. Add chicken mix chicken into the marinade, coating all the chicken pieces. Cover and set aside for about 20 minutes. You can marinade the chicken up to one day ahead of time.

Pre-heat Grill

Pre-heat grill to medium-high heat. Scrape the grill grates to make sure they are clean.

Grill

Place the chicken on the grill. Grill the chicken for about 2-4 minutes per side, or until slightly charred and the chicken is cooked through.For thicker pieces of thigh or breast, grill each side a second time for another 2-4 minutes per side, or until the chicken is cooked all the way through.

Slice

Slice the chicken into strips.  Cut the baguette to the lengths you want each sandwich. Slit the baguette pieces lengthwise.

Assemble

Assemble the sandwich:  Layer all your favorite spreads (pate, mayo, soy sauce, etc.) and then fill in your favorite toppings (pickled carrots &amp; daikon, cilantro, cucumber, etc.) into the sandwich along with the chicken. Enjoy!

I'm so glad to find a recipe where I can make my own Banh Mi. It came out really good. 

I love the sandwich, now I can make it at home. Simple with great flavors. Thank you.

Really great Banh Mi recipe and so much flavor! I loved that you used grilled chicken.

Top 5 vietnamese chicken recipes from across the web

The most viewed vietnamese chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Grilled Vietnamese Chicken

Vietnamese-Inspired Baked Chicken T...

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Vietnamese Caramel Ginger Chicken

Grilled Vietnamese Chicken Banh Mi

Top 5 vietnamese chicken recipes from across the web

The most viewed vietnamese chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Grilled Vietnamese Chicken

Vietnamese-Inspired Baked Chicken T...

Gà Kho (Vietnamese Caramelized Chic...

Vietnamese Caramel Ginger Chicken

Grilled Vietnamese Chicken Banh Mi

The most viewed vietnamese chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine