Description
Succulent boneless chicken thighs marinated in a blend of fish sauce, soy sauce, and aromatic spices, grilled to perfection for a delicious Vietnamese-inspired meal.
Ingredients
- 2 lbs chicken thighs (boneless, skinless)
- 4 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 4 cloves garlic (minced)
- 1 tablespoon ginger (grated)
- 1 tablespoon vegetable oil
- 1 tablespoon honey
- 1 teaspoon black pepper
- 1 teaspoon chili powder (adjust based on spice preference)
- Fresh herbs (cilantro, for garnish)
- Lime wedges (for serving)
Instructions
- In a mixing bowl, combine fish sauce, soy sauce, brown sugar, minced garlic, grated ginger, vegetable oil, honey, black pepper, and chili powder.
- Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least one hour or overnight for best results.
- Preheat your grill to medium-high heat, around 400°F (200°C).
- Remove the chicken from the marinade, allowing excess marinade to drip off. Place the chicken on the grill.
- Grill the chicken for 5-7 minutes on each side or until the internal temperature reaches 165°F (75°C).
- Remove the chicken from the grill and let it rest for about 5 minutes to allow juices to redistribute.
- Serve the chicken on a platter, garnished with fresh cilantro and lime wedges for an added burst of flavor.
Notes
For deeper flavor, marinate the chicken overnight. To ensure juicy chicken, use a meat thermometer to check for an internal temperature of 165°F (75°C).
