Grilled Vietnamese Chicken

"This chicken is just full of flavor. Scoring the breast or thigh before marinating allows the marinade to penetrate the meat better and faster. I found this recipe in Cooking Pleasures Magazine and we just loved it. Another plus is a short marinading time that does not compromise the flavor at all. Longer would only make it better."
 
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photo by Food.com photo by Food.com
photo by Food.com
photo by Food.com photo by Food.com
photo by Loves2Teach photo by Loves2Teach
photo by riffraff photo by riffraff
photo by bratty photo by bratty
Ready In:
30mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Heat grill.
  • Place all the ingredients except the chicken in a shallow glass baking dish and stir them together.
  • Make shallow slits across the chicken breast, going a little deeper in the thick end.
  • Make shallow slits long ways, resulting in a slight diamond pattern in the meat.
  • Put the chicken in the marinade and make sure some gets in the slits.
  • This only needs to marinade for 10 or 15 minutes to pick up the flavor, I believe this is because of the slits.
  • Place on grill and cook for 8 to 10 minutes, until no longer pink.
  • Turn once during cooking.

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Reviews

  1. Perfect grilled chicken for a hot day! We paired it with a tossed green salad with sesame dressing and wonton chips, excellent!
     
  2. Very tender and flavorful! Simple and easy. Served with a slightly modified http://www.recipezaar.com/recipe/Asian-Sweet-and-Spicy-Noodles-Low-FatVegetarian-171955 On our list to make again, thanks for sharing
     
  3. Very good. Lots of flavor. Everyone raved. thanks.
     
  4. all I can say is WOW. Thanks for posting
     
  5. Delicious! As suggested by a previous reviewer, I also used 1 teaspoon each of red and black pepper, and it came out with the perfect amount of kick. Thanks, riffraff!
     
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Tweaks

  1. Use lime juice instead of lemon juice
     
  2. Try lime juice rather than lemon - palm sugar or brown sugar could work too?
     
  3. I used chicken legs & wings, because that's what I had. I made a few changes; I used honey instead of the molasses & oyster sauce rather than the fish sauce. I also added grated ginger. I used 1/2 red pepper flakes & 1/2 black pepper. We all thought the chicken was wonderful!! We ate it with grilled corn & a crunchy ramen noodle salad
     

RECIPE SUBMITTED BY

I'm an adventurous foodie. Cooking is how I express myself.
 
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