Family loved it. Even my husband who is Vietnamese! I added fresh ginger as another poster suggested.
Love this grilled chicken. It is flavorful, moist, and tender. I used boneless skinless chicken breast and still came out with a fantastic product. Served it sticky rice and the whole family ate it with no complaints.
This just wasn't the flavors we adore. I do have plenty left over for a little stir fry.
I used chicken legs & wings, because that's what I had. I made a few changes; I used honey instead of the molasses & oyster sauce rather than the fish sauce. I also added grated ginger. I used 1/2 red pepper flakes & 1/2 black pepper. We all thought the chicken was wonderful!! We ate it with grilled corn & a crunchy ramen noodle salad
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!
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!!!!!
Made just as written and marinated for about 3 hours. It was great. thank you.
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.
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!
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!!