Vietnamese Grilled Chicken
An easy dish of Vietnamese grilled chicken, packed full of the flavours of garlic, lime and ginger, garnished with fresh chillies.
Equipment
- Sharp Knife
- Chopping Board
- deep dish
Ingredients
Chicken
- 4 pieces chicken breasts, skinless and boneless
Marinade
- 4 cloves garlic
- 15 g ginger
- 2 tablespoon brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon dark soy sauce
- 1 whole lime save the zest for garnish
Garnishes
- 1 whole lime zest
- 1 whole red chilli
- 2 pieces spring onions, scallions
- 2 tablespoon coriander, fresh
Instructions
Preparation
- Cut some big slices into the chicken, about three quarters of the way through and place in a single layer in a dish.
- Make the marinade by grating the ginger and crushing the garlic. Mix with the remaining ingredients and pour over the chicken. Use a spoon to work the marinade into all the cuts on the chicken.
- Cover the chicken and refrigerate for at least 30 minutes, but preferably 2 hours up to a maximum of 8 hours.
- Slice the chillies and spring onions at an angle and rough chop the coriander. Quarter the lime.
- Set the grill to a medium heat and allow about 6 minutes each side, basting with the marinade.
- Sprinkle over the garnishes and serve with wedges of lime.
Notes
Pro tips: Freezing ginger can prevent spoilage. To juice limes easily, roll them on a worktop and microwave for 20 seconds. Zest carefully to avoid the bitter pith.
Nutrition
Serving: 1servingCalories: 311kcalCarbohydrates: 13gProtein: 50gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 145mgSodium: 874mgPotassium: 1026mgFiber: 2gSugar: 8gVitamin A: 311IUVitamin C: 37mgCalcium: 55mgIron: 2mg
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