Best 6 Vietnamese Grilled Chicken Marinade Recipes

Are you craving delectable Vietnamese grilled chicken with its tantalizing blend of flavors? Look no further! Embark on a culinary journey to discover the authentic and lip-smacking recipe for Vietnamese grilled chicken marinade. This flavorful marinade transforms ordinary chicken into an extraordinary dish, capturing the essence of Vietnamese cuisine. With a marinade bursting with aromatic herbs and spices, let your taste buds dance with joy as you grill perfectly tender and succulent chicken. Prepare to elevate your grilling experience and impress your family and friends with this authentic Vietnamese grilled chicken marinade.

Check out the recipes below so you can choose the best recipe for yourself!

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

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 SANDWICHES

Grilled Vietnamese Chicken Sandwiches image

Provided by Food Network Kitchen

Categories main-dish

Time 3h15m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

1 cup rice vinegar
1/2 cup sugar
Kosher salt
1 2-inch piece peeled fresh ginger, sliced
2 carrots, cut into matchsticks (about 1 cup)
1/2 small daikon radish, cut into matchsticks (about 1 cup)
4 stalks lemongrass, finely chopped
1 shallot, thinly sliced
3 tablespoons soy sauce
3 tablespoons fish sauce
4 large skinless, boneless chicken thighs (1 1/4 to 1 1/2 pounds)
Vegetable oil, for the grill
1 cup fresh cilantro
1 loaf soft French bread, split and cut into four 6-inch pieces
1/4 cup mayonnaise, preferably Japanese (such as Kewpie)
2 Persian or other small cucumbers, thinly sliced
1 jalapeno pepper, thinly sliced
Sriracha, for serving

Steps:

Combine the vinegar, sugar, 1/2 cup water, 1 teaspoon salt and the ginger in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves, about 2 minutes. Let cool.
Transfer half of the vinegar mixture to a large bowl and add the carrots and daikon; cover and refrigerate until ready to serve.
Transfer the remaining vinegar mixture to a shallow baking dish; stir in the lemongrass, shallot, soy sauce and fish sauce. Add the chicken thighs and toss to coat. Cover and refrigerate 2 hours, flipping the chicken halfway through.
Preheat a grill to medium high and brush the grates with vegetable oil. Remove the chicken from the marinade, scraping off the lemongrass and shallot; season with salt. Grill the chicken until well marked and cooked through, about 5 minutes per side. Remove to a cutting board.
Drain the carrots and daikon; stir in the cilantro. Cut the chicken thighs in half. Toast the bread on the grill and spread the mayonnaise on both sides; sandwich with the sliced cucumber, chicken, carrot mixture and jalapeno. Serve with Sriracha.

GRILLED CHICKEN MARINADE

Grilled Chicken Marinade image

Simply the best chicken marinade for any occasion. Works wonderfully on top of a salad.

Provided by Jennifer

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 4h20m

Yield 5

Number Of Ingredients 9

Ingredients

¼ cup red wine vinegar
¼ cup reduced-sodium soy sauce
¼ cup olive oil
1 ½ teaspoons dried parsley flakes
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
5 skinless, boneless chicken breasts, thinly sliced

Steps:

Whisk vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours.
Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade.
Grill chicken on the preheated grill until no longer pink in the center, 4 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 233 calories, Carbohydrate 2.4 g, Cholesterol 64.6 mg, Fat 13.6 g, Fiber 0.3 g, Protein 24.3 g, SaturatedFat 2.3 g, Sodium 482.2 mg, Sugar 0.3 g

VIETNAMESE MARINADE FOR CHICKEN

Vietnamese Marinade for Chicken image

Hot, sour, salty are the main flavours of this recipe from Food & Wine magazine. Optional sugar if you want a bit of sweet in there too. Note - prep time does not include 1/2 to 4 hours of marinating time

Provided by Debi9400

Categories Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 chicken breasts, boneless & skinless
5 tablespoons fresh lime juice
1/4 cup vegetable oil
4 garlic cloves, crushed
1 jalapeno, halved lengthwise & thinly sliced (remove seeds and membrane if you don't want it too hot!)
1 shallot, thinly sliced
2 tablespoons asian fish sauce
2 teaspoons sugar (optional)
salt and pepper

Steps:

Whisk all marinade ingrediants together in a bowl.
Place chicken breasts in a large ziplock bag and pour marinade over top.
Refrigerate for at least 30 minutes but no longer than 4 hours.
Heat a grill to medium-high. Chicken is easiest grilled if you brush vegetable oil liberally on the grill first so it doesn't stick.
Grill, with lid down for 7 to 7 1/2 minutes per side.

Nutrition Facts : Calories 386.7, Fat 27.1, SaturatedFat 5.6, Cholesterol 92.8, Sodium 787.7, Carbohydrate 3.9, Fiber 0.2, Sugar 0.8, Protein 31.1

Tips:

For the best flavor, use a combination of chicken thighs and breasts. The thighs will add richness and moisture, while the breasts will provide a leaner texture.
Be sure to score the chicken before marinating. This will help the marinade penetrate the chicken and ensure that it is evenly flavored.
Let the chicken marinate for at least 30 minutes, but no longer than 24 hours. If you marinate the chicken for too long, it can become tough.
When grilling the chicken, be sure to cook it over medium heat. This will help to prevent the chicken from drying out.
Serve the chicken with your favorite dipping sauce, such as nuoc cham or hoisin sauce.

Conclusion:

Vietnamese grilled chicken is a delicious and healthy dish that is perfect for any occasion. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your household. So next time you're looking for a quick and easy meal, give Vietnamese grilled chicken a try. You won't be disappointed!