Grilled Vietnamese Chicken
This chicken is just full of flavor. Scoring the breast or thigh before marinating allows the marinade to penetrate the meat better and faster. I found this recipe in Cooking Pleasures Magazine and we just loved it. Another plus is a short marinading time that does not compromise the flavor at all. Longer would only make it better.
- Ready In:
- 3 garlic cloves, minced
- 2 tablespoons fish sauce
- 2 tablespoons molasses
- 2 tablespoons lemon juice
- 1 tablespoon dark sesame oil
- 2 teaspoons black pepper (I use red pepper flakes and it was VERY good)
- 4 boneless skinless chicken breasts (thighs would work well too)
- Heat grill.
- Place all the ingredients except the chicken in a shallow glass baking dish and stir them together.
- Make shallow slits across the chicken breast, going a little deeper in the thick end.
- Make shallow slits long ways, resulting in a slight diamond pattern in the meat.
- Put the chicken in the marinade and make sure some gets in the slits.
- This only needs to marinade for 10 or 15 minutes to pick up the flavor, I believe this is because of the slits.
- Place on grill and cook for 8 to 10 minutes, until no longer pink.
- Turn once during cooking.
MY PRIVATE NOTES
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Oh wow! So easy, so delicious, BUT, I didn't have lemon so I used lime, OH no, I didn't have chicken breasts so I used boneless, skinless thighs.We love garlic so I used 4. I also used black pepper as you listed and then a few shakes of red pepper flakes. Followed your directions and hit the grill. Slight char on both sides then put on foil to keep from getting too charred. Great recipe. Thanks.