Vietnamese Grilled Chicken and Eggplant

Name: Vietnamese Grilled Chicken and Eggplant
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Cuisine: Vietnamese
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)

Recipe GLPR0013c10449c2b9

Vietnamese

Main Course

45 min

231 cal

Servings: 8

Grill

SNAP eligible

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.

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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.

Comments

Grocery List Plus Editorial Staff4.5

Fish sauce is the sticking point: Harris Teeter and Food Lion carry it, but checking your regular store's Asian section first saves a trip. Beyond that, every ingredient is a Charlotte staple—chicken thighs, eggplant, and fresh aromatics are reliably stocked and affordable across Harris Teeter, Walmart, and ALDI. At roughly $1.50 per serving, the cost is driven by the eggplant and chicken thighs, which is reasonable. The 45-minute stated time is honest for marinating and grilling, though add 10 minutes if you're charring the eggplant over flame rather than pan-grilling. This is genuine weeknight food: low-fuss grilling, minimal babysitting once everything is on heat, and it reheats well for lunch the next day, which is a real win for families.