Welcome to my kitchen where I’ll be sharing my recipe for Grilled Vietnamese Chicken Breasts – a dish that’s sure to become a fast favorite of anyone who loves Asian-inspired flavors. Through the years, I’ve learned that the flavor and authenticity in Vietnamese cuisine is all about balance that’s achieved by layering herbs, spices, tangy dressings, and lots of fresh vegetables. With this recipe, I aim to create the perfect harmony between sweet and savory tastes by using a unique blend of ingredients.
I’ve always loved cooking chicken on the grill as it adds an extra smoky flavor which pairs perfectly with the Vietnamese marinade. This recipe mixes together all your favorite Asian flavors such as tangy lime juice, fragrant lemongrass, spicy garlic, and delicious soy sauce – making it perfect for those summer BBQs.
Grilling chicken can sometimes be quite tricky – the key is to avoid overcooking while also ensuring that it doesn’t dry out. My recipe mixes together just the right amount of ingredients to achieve a juicy, flavorful result every time! So grab some boneless, skinless chicken breasts and let’s get grilling!
Why You’ll Love This Recipe
Are you tired of the same old grilled chicken recipe? Look no further than this Grilled Vietnamese Chicken Breasts Recipe!
What makes this recipe so special, you ask? First, it’s packed with flavorful ingredients like lemongrass, garlic, and ginger. These bold and aromatic flavors give the chicken a unique twist that traditional recipes just can’t match.
Additionally, the marinade is perfectly balanced with sweet, salty, and spicy notes — thanks to a combination of brown sugar, soy sauce, fish sauce, and crushed red pepper flakes. And let’s not forget about the addition of creamy peanut butter! This ingredient lends a rich and nutty element that complements the savory flavors of the marinade.
But what really takes this recipe to the next level is the serving suggestion: a Vietnamese Chicken Rice Bowl. This dish combines the tender and juicy grilled chicken with fresh veggies like broccoli slaw mix and radish sprouts, crispy peanuts for texture, and a zesty lime dressing that ties everything together.
So why will you love this recipe? Because it’s easy to make, packed with flavor, and offers a new take on grilled chicken. Plus, it’s versatile enough to be served in different ways – from on top of noodles to being enjoyed simply as a delicious protein add on to your salad bowl. The possibilities are endless! Don’t hesitate to add this Grilled Vietnamese Chicken Breasts Recipe to your repertoire today.
Before we can start cooking, there are certain ingredients that are essential and need to be on-hand for this recipe. These ingredients include:
- Boneless Skinless Chicken Breast Halves (6-8 pieces)
- Garlic Clove (1 clove, minced)
- Lime Juice (1/4 cup)
- Brown Sugar (1 tbsp)
- Fish Sauce (2 tbsp)
- Soy Sauce (2 tbsp)
- Peanut Butter (1 tablespoon)
- Crushed Red Pepper Flakes (1/2 teaspoon)
These are ingredients that add more flavor and texture to the dish. They include, but not limited to:
– Radish Sprouts
– Broccoli Slaw Mix
It is important to have all of the above ingredients because each plays an important role in the final dish. Starting from the key Vietnamese lemongrass marinade mixture, which will create a flavorful base for our chicken; Lime juice and brown sugar will provide a slight tangy yet sweet taste to balance out other savory components of our dish; Garlic and crushed red pepper flakes will give extra punch to our marinade; Finally, fish sauce will round out the complex flavors with umami saltiness, along with soy sauce adding depth and roundness to our flavor profile.
The Recipe How-To
Let’s dive into the heart of this recipe, making the delicious Vietnamese grilled chicken breasts.
The first step is to create the marinade for the chicken. In a blender or food processor, combine lemongrass, garlic cloves, shallots, fish sauce, soy sauce, brown sugar, and sesame oil. Blend until everything is smooth and well combined.
Preparing the Chicken
To prepare the chicken breasts, make shallow slits on both sides with a knife. This will help them absorb more flavor from the marinade.
After creating slits, place chicken breasts in a resealable plastic bag and pour marinade over them. Make sure to coat each piece of chicken evenly with the marinade.
Put it in the refrigerator and let it marinate for at least 2 hours or try to marinate overnight for better results.
Grilling the Chicken
When grilled properly there is something so satisfying about devouring juicy, tender bits of chicken chop that melt in your mouth.
Preheat your grill to medium-high heat.
Once ready remove chicken from marinade and discard any leftover marinade.
Pat dry with paper towel.
Place chicken breast on preheated grill grill chicken breast for 4-5 minutes on one side without moving it until golden brown.
Flip chicken breast over drizzle of olive oil ,and cook for another 4-5 minutes or until fully cooked (165°F).
Chicken breast should have grill marks from cooking but should still be juicy and not dry.
Once fully cooked serve immediately along with noodles, rice or salad greens.Serve as a Vietnamese lemongrass chicken rice bowl or grilled lemongrass chicken chop. Top with some crunchy veggies like broccoli slaw mix, radish sprouts, and crushed peanuts to complete the dish.
You now have yourself an exceptional grilled chicken recipe that is perfect for any BBQ cookout, a family dinner or even a quick lunch meal prep. This vietnamese grilled chicken recipe mix gives you all the punchy, aromatic flavours of Vietnamese cuisine without having to leave your backyard!
Substitutions and Variations
There are plenty of ways to switch up this Grilled Vietnamese Chicken Breast recipe if you’re looking for something a little different. Here are a few suggestions:
– Instead of chicken breasts, try using boneless, skinless chicken thighs. This cut of meat is a bit more flavorful and forgiving when it comes to cooking on the grill.
– If you’re not a fan of peanuts or have a nut allergy, try swapping them out for cashews or sunflower seeds. These provide a similar crunch and texture without triggering any allergies.
– Love spice? Add more crushed red pepper flakes or try using fresh chili peppers in the marinade for an extra kick.
– For a vegetarian alternative, swap out the chicken for tofu or seitan. The tangy marinade works well with plant-based proteins too.
– Don’t have all of the ingredients listed on hand? Make some substitutions! Soy sauce can be replaced with tamari or liquid aminos, and rice vinegar can be swapped for white wine vinegar or apple cider vinegar.
These substitutions allow you to make this recipe work with what’s available in your pantry while still keeping the flavors true to Vietnamese cuisine. Get creative and make it your own!
Serving and Pairing
As a chef, I always recommend complementing this grilled Vietnamese chicken recipe with fresh and light side dishes. A refreshing option to serve alongside this flavorful dish is rice noodles or rice. The grilled lemongrass chicken is perfect for a noodle bowl, seasoned with the garlic and ginger marinade, and topped with radish sprouts or peanuts for extra crunch.
To pair with this succulent chicken recipe, I suggest white or sparkling wine such as Sauvignon Blanc or Brut Champagne. The acidity in these wines marries well with the citrus flavors of the marinade and lime juice fish sauce.
For beer lovers, a Belgian Witbier can be a great choice too. Its citrus notes balance out the sweet and savory flavors of the grilled Vietnamese chicken recipe.
If you’re looking for a non-alcoholic beverage option, freshly brewed iced tea with lime wedges or lemon slices is my go-to choice. The freshness of the lime juice complements the dish’s zesty flavors and is perfect for summer days.
Enjoy a burst of Vietnamese flavors in every bite, and don’t forget to savor it alongside your favorite sides and drinks.
Make-Ahead, Storing and Reheating
One of the best things about this recipe is that it can be made ahead and stored for later consumption. If you’re pressed for time during the week, grill a batch of chicken breasts over the weekend and store them in an airtight container in the refrigerator for up to four days. When you’re ready to eat, simply reheat them in the oven at 375°F for about eight minutes or until they are heated through.
To avoid drying out the chicken when reheating, add a splash of water or chicken broth to the baking dish and cover it with foil. This will keep the chicken moist and tender. You can also reheat the chicken on a stovetop using a skillet or grill pan. Heat it over medium heat and cook for about two to three minutes on each side until fully warmed through.
If you plan on using the grilled chicken for meal prepping or as part of a recipe, I recommend cutting it into bite-sized pieces before storing. This will make it easy to toss into salads, stir-fry dishes, or wrap sandwiches.
Another great way to use this grilled Vietnamese chicken is by creating a delicious noodle bowl. Combine some cooked rice noodles, broccoli slaw mix, radish sprouts, peanuts, and chopped cilantro in a bowl. Top with sliced grilled chicken breast and drizzle with peanut sauce or soy-lime dressing.
Overall, this recipe is perfect for those who are looking to save time in the kitchen without sacrificing flavor or nutrition. With its ability to be made ahead and stored easily, it’s an excellent addition to any meal plan or weekly menu.
Tips for Perfect Results
Let me walk you through the tips that will ensure you have finger-licking grilled Vietnamese chicken breasts.
Firstly, marinating the chicken breasts is essential for adding flavor and tenderness. I recommend marinating the chicken for at least 30 minutes or up to overnight for maximum flavor. You can make the marinade with garlic, lemongrass, shallot, soy sauce, fish sauce, brown sugar, and black pepper. Make sure to massage the chicken with the marinade mixture to ensure every bite has a burst of flavor and tenderness.
Secondly, when grilling the chicken breasts, preheat your grill to medium-high heat. This will help cook the chicken evenly without risking overcooking or undercooking it. Also, make sure to oil your grill grates to prevent sticking and ensure juicy grilled chicken.
Furthermore, I suggest making shallow slits on the chicken breasts before marinating. These slits help penetrate flavor deep into the meat for delicious results. It also helps in cooking the chicken more evenly.
Once you’re done grilling the chicken breasts, let them rest for five minutes before slicing them. This will help lock in all the flavors and juices for a tender and juicy meat.
Finally, don’t be afraid to experiment with different variations of this recipe. You can make a Vietnamese lemongrass chicken rice bowl or serve it with noodles and veggies on the side. You can also chop up the grilled lemongrass chicken and use it in a salad or as a filling for tacos or wraps.
Follow these tips, get creative with variations, and voila! You’ll have flavorful Vietnamese-style grilled chicken ready to impress your guests at any bbq gathering or served as a quick weeknight dinner option for your family.
Now that we’ve covered all the necessary steps and tips to make the perfect Grilled Vietnamese Chicken Breasts Recipe, it’s time to address some common questions or doubts that may arise. In this section, we’ve gathered some of the most frequently asked questions from our readers and provided clear answers and solutions to ensure your cooking experience is seamless and enjoyable. Don’t hesitate to check this section before, during, or after preparing this recipe.
How to grill chicken breast and keep it juicy?
When preparing chicken for grilling, a useful technique is to soak it in a saltwater solution. This method, known as brining, aids in enhancing the flavor and moisture of the chicken. Moreover, brining ensures that the chicken doesn’t become too dry when grilled and also assists in achieving that perfect grill mark. The increased moisture from the brine and sugar make the chicken’s exterior brown faster, which adds to its overall presentation.
How to cook chicken breast on the grill without drying it out?
Let me tell you a little trick to make your grilled chicken breasts amazingly juicy and tender. Mix 1/4 cup of kosher salt with 4 cups of water to create a simple brine solution. Let the chicken breasts soak in the brine for only 30 minutes, and they will absorb the perfect amount of moisture to withstand the grilling heat without losing their juiciness.
What is the best way to grill chicken breasts?
To cook your chicken breasts on the grill, start by placing them on the heated grates and shutting the lid. This helps to retain the heat and ensures an even cooking process. Let your chicken breast cook for around 6-8 minutes on one side and then flip it over to cook for another 6-8 minutes. This will ensure that the chicken is cooked thoroughly and has a nice grill mark on both sides. Keep on checking the temperature until it reaches the right level with an instant-read thermometer.
Do you grill chicken breast covered or uncovered?
When grilling chicken, it is advisable to keep the grill cover closed. This technique will enhance the grill’s functionality, and it will help the chicken cook uniformly. Since the cover limits the amount of oxygen entering the grill, you can significantly reduce the number of flare-ups.
So there you have it – my recipe for grilled Vietnamese chicken breasts that will make you feel like a master chef in no time. Not only is this dish packed with flavor, but it’s also a healthier alternative to traditional BBQ chicken.
The subtle combination of ingredients creates an explosion of taste in your mouth, each bite taking you on a culinary journey through the streets of Hanoi. From the tanginess of the lime juice and fish sauce to the richness of the peanut butter and soy sauce, every element blends together perfectly to create an unforgettable meal.
But cooking isn’t just about satisfying our taste buds – it’s also about bringing people together. Sharing food is one of the oldest ways to connect with others and create memories that last a lifetime.
So the next time you have friends or family over, I encourage you to whip up this dish and see how it brings everyone closer together. With its combination of bold flavors and wholesome ingredients, this grilled Vietnamese chicken breast recipe is guaranteed to impress even the pickiest eaters.
So go ahead and give it a try – fire up that grill, gather your loved ones around, and take a bite out of Vietnam. I promise you won’t regret it. Happy cooking!
Grilled Vietnamese Chicken Breasts Recipe
- 4 medium boneless skinless chicken breast halves (about 1 pound total)
- 2 teaspoons toasted sesame oil
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons sugar
- 2 tablespoons peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon cooking oil
- 1 garlic clove, minced
- 4 French rolls, split
- 1/4 cup radish sprouts
- 1/2 cup broccoli slaw mix (broccoli slaw mix)
- 1/4 cup chopped peanuts (optional)
- Rinse chicken; pat dry. Combine sesame oil and crushed red pepper; brush over chicken.
- Grill chicken on the lightly greased rack of an uncovered grill directly over medium heat for 12 to 15 minutes or until tender and no longer pink, turning once.
- Meanwhile, for sauce, in a small saucepan,* stir together sugar, peanut butter, soy sauce, oil, garlic, and 2 tablespoons water. Heat on grill rack until sugar is dissolved, stirring frequently. For the last 1 minute of grilling, place split rolls on the grill rack to toast.
- To serve, place cooked chicken breasts on bottom halves of rolls; spoon on sauce and top with radish sprouts, broccoli, peanuts (if desired), and roll tops. Makes 4 servings.
- *Note: The heat from the grill will blacken the outside of the saucepan, so use an old one or a small cast-iron skillet.