Grilled Vietnamese Chicken

• servings: 2 servings
• active time: 6 minutes
• total time: 44 minutes

Ingredients

1 pound boneless skinless chicken thighs (or breasts)

garnish (optional) - 2-3 green onions

1 1/2 tablespoon lime juice (about 1 small lime)

1 1/2 tablespoon neutral or vegetable oil (vegetable, canola, olive oil-but not extra virgin)

2 tablespoon soy sauce (low sodium is fine)

1/2 tablespoon Fish sauce (Note 1)

2 tablespoon brown sugar

2 teaspoon minced garlic (2 garlic cloves)

1 teaspoon fresh grated ginger - or more if you like (or pinch of ground ginger)

1/4 teaspoon red chili flakes (medium to medium-mild heat)

1 tablespoon cilantro (and more for garnish if desired)

Directions

PREPARE CHICKEN: Trim larger pieces of fat from chicken (don't worry about smaller ones - they'll burn off). Pound chicken to even thickness for even cooking. I use the bottom of a pot or heal of my hand.

MARINATE CHICKEN: Place all marinade ingredients in a ziploc bag or sealed container. Mix or squish bag to combine well. Add chicken, Seal bag/container and marinate at room temperature for 30 minutes or overnight in fridge.

HEAT GRILL to medium-high. Oil grill with paper towel or spray.

GRILL CHICKEN AND SERVE: Remove chicken from marinade (reserve marinade for sauce if desired Note 2). If using low salt soy sauce, lightly sprinkle chicken with salt. Grill chicken for 3-5 minutes per side, depending on thickness of chicken. Instant thermometer should read 160F. Add green onions for last 2-3 minutes if using. Transfer chicken to plate. Cover loosely with foil and let rest 5 minutes. Garnish with green onions and chopped fresh cilantro if desired. Note 3 to bake.

Nutrition

• Calories: 429 kcal
• Total Fat: 20 g
• Saturated Fat: 3 g
• Cholesterol: 215 mg
• Sodium: 1569 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 1 g
• Total Sugars: 12 g
• Protein: 46 g