Serves 3
60 min
Vietnamese Chicken Marinade
Recipe GLPR24977fe080c3b4
Tender chicken thighs infused with a vibrant blend of lime juice, ginger, garlic, and aromatic fish sauce. This Vietnamese-inspired marinade combines sweet, salty, and tangy flavors with a hint of heat from fresh chilli. Perfect for grilling or pan-searing, the chicken develops a caramelized exterior while staying juicy inside. Ideal as a standalone dish or as part of Vietnamese banh xeo.
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Ingredients
1 kg chicken thighs
2 tbsp fresh lime juice
1 tbsp rapeseed oil
2 tbsp light soy sauce
1/2 tbsp Vietnamese fish sauce
2 tbsp soft brown sugar
2-3 cloves garlic, crushed
1 large knob ginger, finely grated
1 hot fresh chilli, finely chopped
2 tbsp fresh coriander, finely chopped with stalks
Directions
Place the chicken thighs in a large bowl or resealable bag. In a small bowl, whisk together the lime juice, rapeseed oil, soy sauce, fish sauce, and brown sugar until the sugar dissolves. Add the crushed garlic, grated ginger, chopped fresh chilli, and fresh coriander with stalks to the marinade mixture.
Pour the marinade over the chicken thighs and toss to coat evenly, ensuring all pieces are well covered. Cover the bowl or seal the bag and refrigerate for at least 30 minutes, or up to several hours for deeper flavor.
Preheat your grill or barbecue to 200°C (about 400°F), or heat a grill pan over medium-high heat on the stovetop until very hot.
Remove the chicken from the marinade, allowing excess liquid to drip off. Reserve any remaining marinade if desired. Place the chicken thighs on the hot grill or in the pan, skin-side down if applicable.
Cook for 7 minutes on the first side without moving the pieces, allowing them to develop a caramelized crust. Flip the chicken and cook for another 7 minutes on the second side.
Check that the internal temperature of the thickest part of the chicken has reached 165°F (74°C) using a meat thermometer. If needed, continue cooking for a few more minutes until this temperature is reached.
Transfer the cooked chicken to a plate and let rest for 3-5 minutes to allow the juices to redistribute. Serve hot, optionally with the reserved marinade drizzled over if preferred, or incorporate into banh xeo or other Vietnamese dishes.
