Vietnamese Marinated Chicken

This Vietnamese chicken recipe features a flavorful marinade of fish sauce, soy sauce, garlic, ginger, and lemongrass, creating a deliciously aromatic and tender dish. Perfect for a family meal, this recipe serves 4 and pairs wonderfully with various Vietnamese side dishes.

Prep Time 20

Cook Time 25

Marinating 1

Total Time 46

Servings People

Ingredients

Chicken Marinade:

8 pieces chicken thighs and breasts
3 tbsp fish sauce
2 tbsp soy sauce
4 cloves garlic minced
1 tbsp ginger grated
2 stalks lemongrass finely chopped
1 tbsp sugar
1 tbsp vegetable oil
1 tsp black pepper

Instructions

In a large bowl, combine the fish sauce, soy sauce, garlic, ginger, lemongrass, sugar, vegetable oil, and black pepper.
3 tbsp fish sauce, 2 tbsp soy sauce, 4 cloves garlic, 1 tbsp ginger, 2 stalks lemongrass, 1 tbsp sugar, 1 tbsp vegetable oil, 1 tsp black pepper
Add the chicken pieces, ensuring they are well-coated with the marinade.
8 pieces chicken
Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavour.
Preheat your grill or pan to medium-high heat.
Remove the chicken from the marinade, letting excess drip off.
Grill or pan-fry the chicken for about 10-12 minutes on each side, or until the chicken is golden brown and cooked through.
Cook jasmine rice according to package instructions.
Prepare pickled vegetables by combining thinly sliced carrots, daikon radishes, and cucumbers with a mixture of vinegar, sugar, and salt. Let sit for at least 30 minutes.
For the fresh herb salad, toss mint, coriander, and Thai basil with a dressing made from lime juice, fish sauce, and a touch of sugar.
Arrange the grilled chicken on a serving platter.
Serve with steamed jasmine rice, pickled vegetables, fresh herb salad, and optional Vietnamese spring rolls.
Drizzle nuoc cham dipping sauce over the chicken or use as a side dip.

Notes

Recommended Side Dishes for Vietnamese Marinated Chicken:

- Steamed jasmine rice

- Pickled vegetables (carrots, daikon radishes, cucumbers)

- Fresh herb salad (mint, coriander, Thai basil)

- Vietnamese spring rolls

- Nuoc cham dipping sauce

Nutrition