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Vietnamese Grilled Chicken

Grilled Vietnamese Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Abbe Odenwalder
  • Prep Time: 10 Minutes*
  • Cook Time: 10 Minutes
  • Total Time: 20 - 25 Minutes*
  • Yield: 4 - 6 Servings 1x
  • Category: Main Course
  • Method: Grill
  • Cuisine: Vietnamese


Vietnamese Grilled Chicken is so luscious. With just a few ingredients, this spice rub makes your taste buds sing! Perfect for banh mi’s noodle bowls or just over rice, this garlic pepper chicken with a hint of sweet is perfect for any meal!



2 lbs boneless, skinless chicken breasts or thighs

6 garlic cloves

4 shallots

2 t sugar

2 T fish sauce (Vietnamese preferred)

2 T light soy sauce

1 stalk of lemongrass (just the tender inner white core finely chopped) Optional

Several grinds of freshly ground black pepper

Carrot Daikon Salad Pickled Salad

2 carrots (Slice carrots lengthwise in half. Then cut each half into long flat slices. Then stack these slices and cut into thin strips.)

2 c daikon (Japanese white radish-our grocery sells them in the produce section.) Cut like carrots.

1/4 c unseasoned rice vinegar

1/4 c white sugar

1 t kosher salt

Toss all together in a bowl. Let stand 1 hour tossing occasionally. Drain before putting on Banh Mi or chicken.

Other Ingredients:

Fresh Cilantro

Fresh Jalapeno (Slice thin with seeds or deseed if you don’t want as spicy)


Mayonnaise to spread on a Banh Mi: Usually a sweeter mayo like Kewpie is used, but I love to make my own by combining 2/3c mayo with 2 finely chopped green onions and 1T sriracha.)


Blend garlic and shallots in a blender or food processor.

Stir in sugar, fish sauce, soy sauce and a liberal amount of ground black pepper.

Smear on pounded breasts or thighs and marinate several hours and up to overnight.

Preheat grill to medium high and oil the grill with cooking spray so that the chicken does not stick.

Grill until done.

Carrot Daikon Pickled Salad

Toss all together in a bowl. Let stand 1 hour tossing occasionally. Drain before putting on Banh Mi or chicken.


*Not including marinating time