Best 4 Grilled Vietnamese Chicken Breasts Recipes

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**Grilled Vietnamese Chicken Breasts: A Flavorful Symphony of Southeast Asian Cuisine**

Embark on a culinary journey to the vibrant streets of Vietnam with our grilled Vietnamese chicken breasts. This tantalizing dish is a harmonious blend of sweet, savory, and tangy flavors, tantalizing your taste buds with every bite. Marinated in a vibrant mixture of lemongrass, garlic, ginger, and fish sauce, the chicken breasts are grilled to perfection, infusing them with a delectable smoky aroma. Accompanied by a refreshing dipping sauce made with lime, fish sauce, and herbs, this dish is a true testament to the culinary prowess of Vietnamese cuisine.

**Additional Recipes to Delight Your Palate:**

1. **Vietnamese Grilled Pork Skewers:** Succulent pork skewers marinated in a savory blend of lemongrass, garlic, and fish sauce, grilled to perfection and served with a tangy dipping sauce.

2. **Vietnamese Chicken Pho:** A classic Vietnamese noodle soup featuring tender chicken slices, aromatic broth, rice noodles, and an assortment of herbs and vegetables.

3. **Vietnamese Summer Rolls:** Translucent rice paper rolls filled with fresh vegetables, herbs, and noodles, served with a flavorful dipping sauce.

4. **Vietnamese Beef Noodle Soup:** A hearty and flavorful soup made with tender beef, rice noodles, a rich broth, and an array of herbs and vegetables.

5. **Vietnamese Caramel Pork:** Slow-cooked pork belly caramelized in a sweet and savory sauce, served with steamed rice and pickled vegetables.

Here are our top 4 tried and tested recipes!

VIETNAMESE LEMONGRASS CHICKEN



Vietnamese Lemongrass Chicken image

This Vietnamese Lemongrass Chicken recipe is made with the best citrusy lemongrass marinade, and can be grilled, baked or sautéed.

Provided by Ali

Time 1h

Number Of Ingredients 9

1/4 cup lime juice, plus extra lime wedges for serving
3 tablespoons fish sauce
2 tablespoons maple syrup (or brown sugar)
2 tablespoons avocado oil (or any neutral-flavored oil)
1 tablespoon low-sodium soy sauce
4 small garlic cloves
2 stalks lemongrass, tender white parts only, roughly chopped (see below)
1 medium shallot, peeled and halved (or half of a small red onion)
2 pounds boneless chicken breasts or thighs, cut into 1-inch pieces

Steps:

  • Combine the lime juice, fish sauce, maple syrup, oil, soy sauce, black pepper, garlic, lemongrass and shallot in a blender or food processor. Puree until smooth.
  • Combine the chicken and marinade in a large bowl. Toss until the chicken is evenly coated. Cover the bowl and let the chicken marinate for 30 minutes.
  • Preheat the grill to medium-high heat. (If using wooden skewers, soak them in water for 15 minutes before using.) Thread the chicken evenly onto the skewers.
  • Once the grill is hot, place the chicken kabobs evenly on the grill. Cook for 10-14 minutes, turning once halfway through, until the chicken is golden brown and cooked through (no longer pink on the inside).
  • Transfer the kabobs to a clean plate, and loosely tent with aluminum foil. Let the chicken rest for at least 5-10 minutes.
  • Then serve warm while the chicken is hot and juicy, sprinkled with an extra squeeze of fresh lime juice (plus some thinly-sliced green onions) if desired. Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

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

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

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.

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

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

Tips:

  • Use fresh ingredients: Fresh chicken breasts, vegetables, and herbs will give your grilled Vietnamese chicken breasts the best flavor.
  • Marinate the chicken: Marinating the chicken in a mixture of fish sauce, soy sauce, garlic, ginger, and lemongrass will help to tenderize and flavor the chicken.
  • Use a grill pan or outdoor grill: A grill pan or outdoor grill will give your chicken breasts a nice char and smoky flavor.
  • Cook the chicken over medium-high heat: This will help to prevent the chicken from drying out.
  • Serve the chicken with a dipping sauce: A dipping sauce made with fish sauce, lime juice, garlic, and chili peppers is a great way to add extra flavor to the chicken.

Conclusion:

Grilled Vietnamese chicken breasts are a delicious and healthy meal that is perfect for a weeknight dinner or a special occasion. The chicken is marinated in a flavorful mixture of fish sauce, soy sauce, garlic, ginger, and lemongrass, then grilled to perfection. Serve the chicken with a dipping sauce made with fish sauce, lime juice, garlic, and chili peppers, and enjoy!

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