VIETNAMESE-ISH CHICKEN

I am very fond of Vietnamese food, and this is my take on grilled chicken thighs inspired by that cuisine. I took a few liberties with classic versions, by using coconut aminos instead of soy sauce, and omitting garlic, which is always present.  Of course, add all the garlic that pleases you, and go for the traditional soy. I find the flavor of coconut aminos a bit more subtle, allowing other herbs and spices to shine more. I also added Sriracha sauce, a product from Thailand which I happen to be addicted to. So there. As I said, it is “inspired” by Vietnamese cuisine, made by a Brazilian-American with gastronomically-daring tendencies.

VIETNAMESE GRILLED CHICKEN THIGHS
(from the Bewitching Kitchen)

6 boneless, skinless chicken thighs
1 teaspoon kosher salt
1 tablespoon Asian fish sauce
2 tablespoons coconut aminos sauce (or soy sauce)
1 tablespoon dark brown sugar
2 teaspoons peanut oil
1 teaspoon grated ginger
1 teaspoon Sriracha sauce or other hot sauce of your preference
Grated zest and juice of 1 lime
fresh cilantro, for serving

Season the chicken thighs with salt. Make the marinade by whisking all other ingredients (except cilantro) in a bowl.  Add the chicken and mix well to coat. Place in a plastic bag, massage the pieces and place in the fridge for at least one hour, up to overnight.

When ready to cook, remove the pieces from the marinade, and grill the thighs until cooked through, about 7 minutes per side. Serve with fresh cilantro and a sprinkle of fresh lime juice all over the meat.

ENJOY!

to print the recipe, click here

Not much is needed to turn these juicy grilled chicken thighs into a great meal. Green beans with almonds were a very nice complement, but when it’s really hot I think cucumber raita could be even better. Keep in mind I made this recipe back in March, just taking my usual slow-coach approach to share on the blog.

If you are partial to white meat, use the same marinade for chicken breasts, but pound them very thin, and run them on the stupidly hot grill until cooked through. I find it that it is the best approach for that type of meat. Plus, it’s ready in less than 10 minutes. Cannot beat that. The brown sugar in the marinade ensures those gorgeous grill marks even if the grilling time is kept short.

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21 thoughts on “VIETNAMESE-ISH CHICKEN

  1. Vietnamese food is hugely popular in Australia and nowhere more than at ‘my place’! Have never heard of coconut aminos sauce: homework! Am willing to switch and taste. Perchance shall add a few other Vietnamese herbs to the coriander you have used – that country is so rich in that regard. And, oh yes, heaps of garlic . . . . your ‘Vietnamese-ish’ plate does look SO more-ish 🙂 !!

    Liked by 1 person

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