vietnamese grilled chicken recipe

The Best vietnamese grilled chicken recipe

I’ve been making Vietnamese grilled chicken since my kids were little—it’s the kind of dish that feels like a hug in every bite. There’s something so satisfying about the smoky, charred edges and the bright, tangy flavors that make it feel special, even when it’s just for dinner. My family always loves it because it’s simple enough to make in bulk, but it tastes like something out of a restaurant every time. The kids will eat it straight from the pan, and my husband always says it’s the only grilled chicken that doesn’t taste like it’s been sitting in a sad marinade for hours. It’s not just food; it’s a comfort that’s quick to prepare but always feels like a celebration.

I love this recipe because it’s so versatile—great for a casual weeknight meal or a bigger gathering, depending on how many servings you make. It’s light enough to feel fresh, but the spices give it depth without being heavy, so it’s perfect for hot days or when you want something refreshing. Plus, the chicken stays juicy and flavorful without needing a ton of fat, which makes it a healthier option than many grilled dishes. My kids have grown up eating it regularly, and they’ll ask for it even when they’re not hungry—it’s that good. It’s also easy to prep ahead, so you can have it ready for a quick weeknight meal or even a potluck without stress. The health benefits are real: the grilling method locks in nutrients, the garlic and ginger add antioxidants, and the lime keeps things bright and vitamin-packed. It’s the kind of dish that makes you feel good about what you’re eating, and honestly, that’s why I keep making it.

Vietnamese Grilled Chicken (Gỏi Cuốn Chicken)

4.9 from 1009 votes

A flavorful Vietnamese grilled chicken dish served with fresh rice paper rolls, featuring a tangy peanut sauce and grilled chicken with aromatic herbs. This recipe is a must-try for any occasion.

🖨️ Print Recipe📌 Pin Recipe❤️ Add to Collection

Prep Time20 mins

Cook Time25 mins

Resting Time0 mins

Total Time45 mins

Servings: 4Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Chicken

• 1.5 lbs boneless chicken thighs or breasts, cut into bite-sized pieces
• 2 tbsp fish sauce
• 1 tbsp lime juice
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tsp minced garlic
• 1 tsp minced ginger
• 1 tsp red pepper flakes (optional)
• 1 tbsp vegetable oil

For the Rice Paper Rolls

• 8-10 rice paper wrappers
• 1 cup shredded carrots
• 1 cup fresh mint leaves
• 1 cup fresh cilantro
• 1 green onion, thinly sliced
• 1 cup cooked jasmine rice (for filling)
• 1 tbsp lime juice

For the Peanut Sauce

• ½ cup peanut butter
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp sriracha or chili sauce (optional)
• 1 tbsp honey or brown sugar
• 1 clove garlic, minced
• 1 tsp fish sauce
• 1 tbsp water (to thin if needed)

👨‍🍳Directions

1. 1 Marinate the chicken: In a bowl, combine chicken pieces with fish sauce, lime juice, soy sauce, sugar, garlic, ginger, red pepper flakes, and vegetable oil. Mix well and let marinate for at least 15 minutes.
2. 2 Prepare the peanut sauce: In a small saucepan, heat peanut butter, soy sauce, lime juice, sriracha, honey, garlic, and fish sauce over low heat. Stir until smooth and slightly thickened. Remove from heat and let cool.
3. 3 Cook the chicken: Heat the grilled pan or grill to medium-high heat. Remove chicken from marinade and grill for 4-5 minutes per side until fully cooked and slightly charred. Set aside.
4. 4 Prepare the rice paper rolls: Soak rice paper wrappers in warm water for 10-15 seconds until pliable. Lay one wrapper on a flat surface, add a spoonful of jasmine rice, shredded carrots, mint, cilantro, and green onion. Fold in half and roll tightly.
5. 5 Assemble and serve: Place grilled chicken on top of each rice paper roll. Drizzle with peanut sauce and serve with additional sauce on the side.

🔧Equipment

• Grilled pan or grill
• Mixing bowls
• Knife and cutting board
• Measuring cups and spoons
• Small saucepan
• Slotted spoon
• Plates for serving

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 22💛Saturated Fat: 6❤️Cholesterol: 100🧂Sodium: 850🌾Total Carbs: 40🥦Dietary Fiber: 3🍬Sugars: 10🥩Protein: 35

📝Notes

For extra flavor, add a dash of chili powder or a sprinkle of sesame seeds on top.,Use fresh herbs like Thai basil or lemongrass for a more authentic touch.,Make sure rice paper wrappers are fully soaked before handling to avoid tears.

This Vietnamese grilled chicken recipe is always a perfect choice for any gathering because it’s flavorful, easy to prepare, and feels special without being overly complicated. It’s great for family dinners because the bold, tangy marinade keeps everyone happy, and the charred, crispy skin makes it feel indulgent—even if it’s just weeknight cooking. Plus, it pairs well with rice and veggies, so it’s a balanced meal that’s always a hit.

❓ Frequently Asked Questions About Vietnamese Grilled Chicken (Gỏi Cuốn Chicken)

What is the key difference between Vietnamese grilled chicken (Gỏi Cuốn Chay or Gỏi Cuốn Thịt) and traditional Vietnamese grilled chicken dishes like Bo Luc Luong?

The key difference lies in preparation and ingredients. Vietnamese grilled chicken (Gỏi Cuốn Thịt) is typically made with marinated chicken, grilled over charcoal or a stove, and served with fresh herbs, rice paper wraps, and a dipping sauce. Bo Luc Luong, on the other hand, is a whole chicken marinated in a spicy, sweet, and sour sauce, often slow-cooked or grilled, and served with rice and pickled vegetables. The grilled chicken in Gỏi Cuốn Thịt is usually cut into small pieces and grilled quickly, while Bo Luc Luong is a more substantial dish.

—

How do I properly marinate the chicken for Vietnamese grilled chicken?

A classic Vietnamese grilled chicken marinade includes: – 1 lb (450g) chicken thighs or drumsticks (bone-in for better flavor) – 3 tbsp fish sauce (adjust to taste) – 2 tbsp soy sauce – 2 tbsp brown sugar or palm sugar – 1 tbsp lime juice or vinegar – 1 clove garlic, minced – 1-inch ginger, grated – 1 tsp red pepper flakes (optional, for heat) – 1 tbsp rice vinegar – 1 tbsp sesame oil Mix all ingredients well, coat the chicken thoroughly, and marinate for at least 2 hours (or overnight for deeper flavor) before grilling.

—

What are the best grilling techniques for Vietnamese grilled chicken?

For the best results, use a hot charcoal grill, gas grill, or stovetop grill pan. Here’s how: 1. Preheat the grill to medium-high heat. 2. Remove chicken from marinade 10–15 minutes before grilling to prevent sogginess. 3. Grill in batches (don’t overcrowd) for 4–6 minutes per side until charred and cooked through (165°F/74°C internal temp). 4. Baste with extra marinade during grilling for extra flavor. 5. Rest for 2–3 minutes before slicing to keep it juicy.

—

What are the essential ingredients for the dipping sauce (Nước Chấm) used with Vietnamese grilled chicken?

A classic Vietnamese dipping sauce (Nước Chấm) includes: – 2 tbsp fish sauce (or soy sauce for vegetarian) – 1 tbsp rice vinegar – 1 tbsp lime juice or lemon juice – 1 tbsp sugar or palm sugar – 1 tsp sriracha or chili flakes (adjust to taste) – 2 cloves garlic, minced – 1-inch ginger, grated – 1 green onion, thinly sliced – 1 tsp cilantro or Thai basil leaves (optional)

Mix all ingredients gently and adjust sweetness/saltiness to taste.

—

Can I make Vietnamese grilled chicken (Gỏi Cuốn Thịt) without rice paper, and if so, what are good substitutes?

Yes! If you don’t have rice paper (gỏi cuốn), you can use: – Lettuce wraps (for a softer texture) – Thin tortillas or flatbreads (for a crispier wrap) – Fresh spring rolls (gỏi cuốn chay) if you have them (vegetarian version) – Rice paper alternatives like rice noodles (for a different texture) or crispy wonton wrappers (for crunch).

For Gỏi Cuốn Thịt, the rice paper is traditional, but the key is to keep the filling moist and wrap tightly—just avoid soggy wrappers!