Best 4 Grilled Vietnamese Chicken Breasts Recipes

When it comes to grilled dishes, Vietnamese cuisine has its own unique take on this cooking method. Vietnamese grilled chicken breasts, known as "ga nuong", are a popular dish that tantalizes taste buds with their aromatic flavors and succulent texture. This article will guide you through the culinary journey of creating the perfect grilled Vietnamese chicken breasts, from selecting the right ingredients to mastering the art of grilling. Whether you're a seasoned griller or a newbie in the kitchen, this guide will arm you with the knowledge and techniques needed to create an unforgettable meal.

Here are our top 4 tried and tested recipes!

VIETNAMESE GRILLED LEMONGRASS CHICKEN

Vietnamese Grilled Lemongrass Chicken image

Chicken marinated with lemongrass and grilled. Garnish with rice paper, lettuce, cucumber, bean sprouts, mint, and ground peanut.

Provided by LUCHAPROV

Categories World Cuisine Recipes Asian Vietnamese

Time 40m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons canola oil
2 tablespoons finely chopped lemongrass
1 tablespoon lemon juice
2 teaspoons soy sauce
2 teaspoons light brown sugar
2 teaspoons minced garlic
1 teaspoon fish sauce
1 ½ pounds chicken thighs, or more to taste, pounded to an even thickness

Steps:

Mix canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce together in a mixing bowl until the sugar is dissolved; add chicken and turn to coat in the marinade.
Marinate chicken in the refrigerator for 20 minutes to 1 hour.
Preheat grill for medium heat and lightly oil the grate.
Remove chicken thighs from the marinade and shake to remove excess marinade. Discard the remaining marinade.
Grill chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 308.2 calories, Carbohydrate 3.9 g, Cholesterol 105 mg, Fat 19 g, Fiber 0.1 g, Protein 29 g, SaturatedFat 3.8 g, Sodium 338.9 mg, Sugar 2.4 g

GRILLED VIETNAMESE CHICKEN

Grilled Vietnamese Chicken image

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

Provided by Cheryl

Categories Main Course

Time 44m

Number Of Ingredients 11

Ingredients

1 pound boneless skinless chicken thighs ((or breasts))
garnish (optional) - 2-3 green onions
1 1/2 tablespoon lime juice ((about 1 small lime))
1 1/2 tablespoon neutral or vegetable oil ((vegetable, canola, olive oil-but not extra virgin))
2 tablespoon soy sauce ((low sodium is fine))
1/2 tablespoon Fish sauce (Note 1)
2 tablespoon brown sugar
2 teaspoon minced garlic ((2 garlic cloves))
1 teaspoon fresh grated ginger - or more if you like ((or pinch of ground ginger))
1/4 teaspoon red chili flakes ((medium to medium-mild heat))
1 tablespoon cilantro ((and more for garnish if desired))

Steps:

PREPARE CHICKEN: Trim larger pieces of fat from chicken (don't worry about smaller ones - they'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 fresh cilantro if desired. Note 3 to bake.

Nutrition Facts : Calories 429 kcal, Carbohydrate 15 g, Protein 46 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 215 mg, Sodium 1569 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving

GRILLED VIETNAMESE CHICKEN

Grilled Vietnamese Chicken image

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.

Provided by riffraff

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3 garlic cloves, minced
2 tablespoons fish sauce
2 tablespoons molasses
2 tablespoons lemon juice
1 tablespoon dark sesame oil
2 teaspoons black pepper (I use red pepper flakes and it was VERY good)
4 boneless skinless chicken breasts (thighs would work well too)

Steps:

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.

Nutrition Facts : Calories 204.6, Fat 6.5, SaturatedFat 1.2, Cholesterol 75.5, Sodium 847.9, Carbohydrate 9.8, Fiber 0.4, Sugar 6.1, Protein 25.8

GRILLED VIETNAMESE CHICKEN BREASTS

Grilled Vietnamese Chicken Breasts image

Make and share this Grilled Vietnamese Chicken Breasts recipe from Food.com.

Provided by Me Mr. Jones

Categories Chicken

Time 17m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 medium boneless skinless chicken breast halves (about 1 pound total)
2 teaspoons toasted sesame oil
1/2 teaspoon crushed red pepper flakes
2 tablespoons sugar
2 tablespoons peanut butter
2 tablespoons soy sauce
1 tablespoon cooking oil
1 garlic clove, minced
4 French rolls, split
1/4 cup radish sprouts
1/2 cup broccoli slaw mix (broccoli slaw mix)
1/4 cup chopped peanuts (optional)

Steps:

Rinse chicken; pat dry. Combine sesame oil and crushed red pepper; brush over chicken.
Grill chicken on the lightly greased rack of an uncovered grill directly over medium heat for 12 to 15 minutes or until tender and no longer pink, turning once.
Meanwhile, for sauce, in a small saucepan,* stir together sugar, peanut butter, soy sauce, oil, garlic, and 2 tablespoons water. Heat on grill rack until sugar is dissolved, stirring frequently. For the last 1 minute of grilling, place split rolls on the grill rack to toast.
To serve, place cooked chicken breasts on bottom halves of rolls; spoon on sauce and top with radish sprouts, broccoli, peanuts (if desired), and roll tops. Makes 4 servings.
*Note: The heat from the grill will blacken the outside of the saucepan, so use an old one or a small cast-iron skillet.

Tips:

Mise en Place: Prior preparation is essential for an enjoyable and successful cooking experience. Before beginning, ensure that all ingredients are measured, cut, and organized so that they are ready for use while cooking.
Choose the Right Cut of Chicken: Select boneless, skinless chicken breasts of uniform size and thickness to ensure even cooking. If using chicken thighs, make sure to remove the skin and excess fat.
Marinate the Chicken: Marinating not only infuses flavor but also tenderizes the chicken. A combination of acidic (lemon juice, vinegar) and flavorful (soy sauce, fish sauce) ingredients helps to create a well-balanced marinade.
Don't Overcook the Chicken: To prevent dry, tough chicken, cook the chicken breasts over medium heat and use a meat thermometer to ensure that they reach an internal temperature of 165°F (74°C). Chicken thighs can be cooked to an internal temperature of 180°F (82°C).
Enhance with Fresh Herbs: Vietnamese cooking often incorporates fresh herbs like cilantro, mint, and basil. These herbs add a vibrant freshness and aroma to the dish.
Serve with Nuoc Cham: Nuoc Cham, a traditional Vietnamese dipping sauce made from fish sauce, lime juice, sugar, and garlic, is a perfect complement to grilled chicken. It adds a salty, sour, and sweet flavor profile.

Conclusion:

With careful preparation, attention to detail, and a blend of flavorful ingredients, grilled Vietnamese chicken breasts offer a delightful culinary experience. Whether served as an appetizer, main course, or part of a larger meal, these tender, succulent chicken breasts, infused with the vibrant flavors of Southeast Asia, are sure to impress your taste buds. So fire up your grill, gather your ingredients, and embark on a culinary journey to Vietnam, one bite at a time!