Serves 8
45 min
Vietnamese Grilled Chicken and Eggplant
Recipe GLPR0013c10449c2b9
Tender grilled chicken thighs paired with smoky eggplant halves, seasoned with a vibrant lime-based marinade infused with garlic, fish sauce, and fresh cilantro. This Vietnamese-inspired dish balances savory, tangy, and slightly spicy flavors for an impressive grilled main course.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 garlic cloves, minced
1 1/2 teaspoons sugar
Pinch of crushed red pepper
Salt and freshly ground black pepper to taste
1/4 cup fresh lime juice
2 tablespoons chopped fresh cilantro
2 tablespoons water
1 tablespoon fish sauce
1 scallion, white and light green part only, thinly sliced
4 Asian eggplants, halved lengthwise
3 tablespoons vegetable oil
4 boneless chicken thighs (about 1 1/4 pounds)
Directions
Prepare the marinade by combining the minced garlic, sugar, crushed red pepper, salt, black pepper, lime juice, cilantro, water, and fish sauce in a bowl. Stir until the sugar dissolves completely.
Place the chicken thighs in a shallow dish and pour half of the marinade over them, turning to coat evenly. Reserve the remaining marinade with the sliced scallion for serving. Let the chicken sit in the marinade for at least 15 minutes while preparing the grill and eggplant.
Pat the eggplant halves dry with paper towels. Brush both sides generously with the vegetable oil and season with salt and pepper.
Preheat a grill or grill pan to medium-high heat. Once hot, place the eggplant halves skin-side down on the grill and cook for 4–5 minutes until the skin is charred and tender. Flip and cook the cut side for 2–3 minutes more. Transfer to a serving platter.
Place the marinated chicken thighs on the grill and cook for 10–12 minutes per side, or until an instant-read thermometer inserted into the thickest part registers 165°F internal temperature. The chicken should have nice grill marks and be cooked through.
Arrange the cooked chicken thighs on the platter with the eggplant. Drizzle the reserved marinade with scallion over the top just before serving.
