Vietnamese Chicken Barbecue

Add a little spice and sizzle to your meal with this chicken dish.

Serves 4 to 6
Prep Time 30 minutes
Cooking Time 20 minutes


For the marinade 
1 tablespoon chopped garlic
1/4 cup finely chopped lemongrass
pinch of salt and pepper
1 1/2 tablespoons soy sauce
1/3 cup honey, to taste
1 teaspoon sugar
2 teaspoons sesame oil
1 teaspoon Thai fish sauce
1 1/2 teaspoons five-spice powder
500 grams boneless chicken thighs

For the nuoc cham dipping sauce
1 tablespoon vinegar
2 1/2 tablespoons Thai fish sauce
1/4 cup water
1 1/2 tablespoons sugar
1/4 cup honey, plus more if needed
juice of 2 pieces calamansi
1 1/2 teaspoons chopped garlic
1 bird’s eye chili (siling labuyo), chopped (optional)


Make the marinade: mix together all ingredients in a bowl.

Add chicken to the marinade. Cover and marinate for 30 minutes in the refrigerator.

Preheat a charcoal grill. Drain chicken and grill until completely cooked. Slice into bite-sized pieces.

Make the dressing: combine vinegar, fish sauce, and water in a saucepan. Bring to a boil. Add sugar, honey, calamansi juice, garlic, and chopped chilies. Mix until well combined. Transfer to a bowl.

Serve chicken with rice and dipping sauce on the side. You can also turn it into an easy Vietnamese salad with lettuce, shredded carrots, cucumber, chopped peanuts, and rice noodles.


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