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Ingredients
Scale
- 1/4 cup cooking oil (avocado or grapeseed recommended)
- 2 tablespoons soy sauce or Tamari
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 cloves garlic, finely grated
- 2 teaspoons grated ginger
- 3 stalks lemongrass, finely grated
- 1 teaspoon kosher salt
- 6 boneless, skinless chicken thighs (about 1 ½ pounds total)
- 2 teaspoons honey
- Lime, sliced into wedges for serving
Instructions
- Combine cooking oil, soy sauce, fish sauce, brown sugar, garlic, ginger, lemongrass, and kosher salt in a bowl to create the marinade.
- Reserve half for glazing later. Coat the chicken with the remaining marinade and refrigerate for at least 4 hours, preferably 24 hours.
- Preheat the grill to medium-high heat, ensuring grates are clean and lightly oiled.
- Remove the chicken from the marinade and grill for 5-7 minutes on each side until golden brown and internal temperature reaches 165°F.
- In the last minutes of grilling, brush reserved marinade mixed with honey on the chicken.
- Let the chicken rest for 5 minutes before slicing and serve with lime wedges.
Notes
For best flavor, marinate the chicken longer.
Monitor grilling to prevent overcooking.
Add chili paste for a spicy kick if desired.
- Prep Time: 24 hours (including marination)
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Vietnamese
Nutrition
- Calories: 290
- Sugar: 2g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 125mg