Vietnamese Marinated Grilled Chicken

This grilled chicken recipe is incredibly versatile. You can use the grilled chicken as the filling for sandwiches, as a topping for salads, or simply serve it with fresh cooked rice or cold rice noodles.

Serves: 4Hands-on: 15 minutesTotal: 45 minutesDifficulty: Easy

Serves: 4


  • 4 large boneless, skinless chicken thighs (6 oz. each)
  • 1 medium onion, peeled and finely minced
  • 4 cloves garlic, peeled and finely minced
  • 1 Tbsp. sugar
  • 1 Tbsp. vegetable oil
  • 1 Tbsp. honey
  • 1 Tbsp. fish sauce
  • 1 tsp. salt
  • 1 tsp. fresh cracked black pepper
  • 1⁄2 tsp. sesame oil
  • 2 cups cooked rice
  • 2 Tbsp. sliced scallions
  • 1 small lime, cut in wedges


  • Combine all ingredients in a large bowl and mix well. Cover and let stand for at least 30 minutes at room temperature or refrigerate overnight.
  • Preheat grill.
  • Grill chicken 5 minutes per side. The internal temperature should reach 160°F. Serve hot with rice, scallions, and lime wedges.