Ingredients
Scale
- 4 boneless, skinless chicken thighs or breasts
- 3 cloves garlic, minced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons honey or brown sugar
- 2 teaspoons sesame oil
- 1 teaspoon ground black pepper
- Juice of 1 lime
- Fresh lemongrass or lemongrass paste (optional)
- Fresh cilantro and sliced scallions for garnish
- Salt to taste
Instructions
- Preheat your grill to medium-high heat.
- Remove the chicken from the marinade, allowing excess marinade to drip off.
- Oil the grill grates to prevent sticking.
- Place the chicken on the grill, skin-side down if using skin-on pieces.
- Grill for about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C).
- Turn occasionally to develop a beautiful char and prevent burning.
- Once grilled, let the chicken rest for 5 minutes to retain juiciness.
Notes
- Marinate the chicken for at least 30 minutes, but for deeper flavor, marinate for 2-4 hours or overnight.
- Use a thermometer to check for an internal temperature of 165°F (75°C) to ensure safety and juiciness.
- Oil the grill grates to prevent sticking and ensure grill marks.
- Avoid overcooking to keep the chicken tender and juicy.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Vietnamese
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken thigh or breast
- Calories: 250 kcal Kcal
- Sugar: 8 g
- Sodium: 750 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 70 mg