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    You are in: Home / Recipes / Grilled Vietnamese Chicken Recipe
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    Grilled Vietnamese Chicken

    Average Rating:

     39 Total Reviews

    Showing 1-20 of 39

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    • on May 17, 2010

      Perfect grilled chicken for a hot day! We paired it with a tossed green salad with sesame dressing and wonton chips, excellent!

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    • on May 10, 2010

      Very tender and flavorful! Simple and easy. Served with a slightly modified http://www.recipezaar.com/recipe/Asian-Sweet-and-Spicy-Noodles-Low-FatVegetarian-171955 On our list to make again, thanks for sharing

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    • on July 15, 2009

      Very good. Lots of flavor. Everyone raved. thanks.

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    • on May 22, 2009

      all I can say is WOW. Thanks for posting

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    • on April 28, 2009

      Delicious! As suggested by a previous reviewer, I also used 1 teaspoon each of red and black pepper, and it came out with the perfect amount of kick. Thanks, riffraff!

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    • on September 28, 2008

      Awesome. I did marinate the chicken for 5 hours. Served it with rice noodles, a sweet vermicille sauce and cucumbers. It was so good my guest asked for the recipie. A keeper

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    • on May 03, 2012

      Made this tonight. I had charbroiled Vietnamese chicken recently at a Pho place and had ordered it to accompany my bowl of pho instead of the boiled chicken or beef balls. It was so good and I came here to find that yummy taste of slightly sweet, charred, sour, savory, spicy and so Vietnamese all rolled into one. I found it! I can't believe how scoring the chicken allowed the yummy marinade (I did use the pepper flakes as suggested) to permeate the chicken in every last bite. I broiled mine on a grill rack over a roasting pan for about 7 minutes per side. Easy and so flavor packed, you must make this. I used boneless, skinless thighs. I am going to use this marinade for everything! Thank you so much, riffraff!

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    • on July 21, 2011

      This is an amazing marinade! We had it grilled the other night using boneless chicken breast and chicken thighs. I used lime juice instead of lemon. I also used half black pepper and half crushed red pepper flakes. I was a little nervous with the amount of pepper, my wife doesn't like spicy dishes. This turned out perfect. I loved it. She loved it. Will definately use again and again. I am going to try it on shrimp and pork. I know that this marinade will work well on both of these also. Try it, it's GREAT!!!!!

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    • on June 06, 2011

      Made just as written and marinated for about 3 hours. It was great. thank you.

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    • on May 24, 2011

      Yum; thanks for posting riffraff. I think the flavour you were missing, CharTrev, was freshly grated ginger. I automatically added ginger (garlic, ginger, chilli is the mantra for asian) without reading right through the ingredients and WOW. Thanks again for sharing.

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    • on July 26, 2008

      I used 1 tsp each red & black pepper but otherwise followed as written. Had a nice flavor, once in a while you'd hit a spicy bite, but overall it had that 'asain' type flavor. Went well with some stir fried veggies & rice. I think next time I'd bump up the sesame oil just a bit & maybe sprinkle on some toasted seeds before serving for a little added flavor. We thought it was missing something that would take it from good to great & maybe this would do it. Thanks for posting - I'm glad we tried this!

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    • on July 25, 2008

      We marinated the chicken longer. The results were wonderful. My husband could not stop talking about how juicy and tender the chicken was. Everyone raved about the flavor of the chicken as well. Bravo!!

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    • on May 11, 2008

      Very nice flavor! We had it for Mother's day and all really enjoyed it! It was super simple and delicous.

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    • on April 21, 2008

      wow! this would get 10 stars if I could give it that. I used lime instead of lemon and marinated longer than just the 10-15 minutes and this came out AMAZING!!! I wil absolutely be making this again very very soon.

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    • on January 15, 2008

    • on December 13, 2007

      This is a staple in our house in the summer. I never have molasses around, so I just use honey. I will substitute lime juice most of the time as well since I have a weird citrus thing - lemon= Mediterranean; lime=Asian in my weird little brain. Oh well. Excellent and tremendously easy chicken!

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    • on November 20, 2007

      Very tasty! I let the chicken marinate in the fridge over night and it was delicious and so easy to make. I followed ingredients exactly except I didn't have molasses so I substitute that with 2 TBS of light brown sugar and it turned out just fine. This will be a regular for my household. Thanks for sharing the great recipe!

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    • on October 15, 2007

      Smelled wonderful and the chicken was so full of flavour. I followed the recipe exactly and had no problems. This chicken would be great on top of greens for a refreshing salad, and a nice change from chicken ceasar salads. Will def make again! Thanks!!

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    • on September 23, 2007

      I am afraid that I wasn't too excited by the flavor of this.

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    • on May 26, 2007

      What a great little recipe for a warm summmer night BBQ. Certainly easy to prepare. I did soak this in the marinade for about 8 hours before cooking. Whether or not this gave it good flavour I don't know but it did have good flavour. Thanks riffraff

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    Nutritional Facts for Grilled Vietnamese Chicken

    Serving Size: 1 (151 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 204.6
     
    Calories from Fat 58
    28%
    Total Fat 6.5 g
    10%
    Saturated Fat 1.1 g
    5%
    Cholesterol 75.5 mg
    25%
    Sodium 847.8 mg
    35%
    Total Carbohydrate 9.8 g
    3%
    Dietary Fiber 0.3 g
    1%
    Sugars 6.1 g
    24%
    Protein 25.8 g
    51%
    Detailed Nutrition Values About Nutrition Info
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