Recipe: Vietnamese-style grilled chicken thighs

So I’m getting very excited as I’m going to be heading off to Vietnam soon. A country I’ve never been to and have been longing to visit for a while. I don’t quite know what to expect but I do know the food is going to be fabulous.

So, inspired by my upcoming trip, here’s a simple and totally delicious recipe to bring a little bit of Vietnam into your homes.

I love cooking with chicken thighs, they absorb so much flavour and don’t dry out. The addition of sugar to the marinade means there’s a slight caramelisation when you grill which adds a delightful sweetness and a little bit of crunch.

You could serve this with rice or noodles for a more substantial dish. For a light meal¬†it’s perfect with this simple, crunchy salad – including a much-used ingredient in Vietnam – fresh mint.


Vietnamese-style grilled chicken thighs

Serves 2

The succulent sliced thighs on a bed of green

4 deboned chicken thighs

2 tbsps soya sauce

1 tbsp fish sauce

3 tbsps brown sugar

1 tbsp chopped ginger

1 dried chilli, chopped

Juice of 2 limes

Mix together all the above ingredients well to make a marinade. Add the chicken thighs and coat well. Cover and marinate for 3 to 4 hours, turning a few times.

Heat the grill and cook the chicken thighs flat for about 8 mins on each side until slightly blackened and caramelised. Baste with the marinade throughout the cooking process.

In the meantime make the salad by mixing together the three ingredients below.

For the salad

1 small cucumber, peeled and sliced into chunks

1 small packet of peanuts

1 large handful of mint, leaves torn

A simple salad adds crunch to the dish

Remove the chicken from the grill and slice diagonally.

Serve with the salad.

The chicken sizzles and browns under the grill

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