Vietnamese Marinade For Chicken Recipes

VIETNAMESE MARINADE FOR CHICKEN

Steps:

• Whisk all marinade ingrediants together in a bowl.
• Place chicken breasts in a large ziplock bag and pour marinade over top.
• Refrigerate for at least 30 minutes but no longer than 4 hours.
• Heat a grill to medium-high. Chicken is easiest grilled if you brush vegetable oil liberally on the grill first so it doesn't stick.
• Grill, with lid down for 7 to 7 1/2 minutes per side.

GRILLED VIETNAMESE CHICKEN

Steps:

• Heat grill.
• Place all the ingredients except the chicken in a shallow glass baking dish and stir them together.
• Make shallow slits across the chicken breast, going a little deeper in the thick end.
• Make shallow slits long ways, resulting in a slight diamond pattern in the meat.
• Put the chicken in the marinade and make sure some gets in the slits.
• This only needs to marinade for 10 or 15 minutes to pick up the flavor, I believe this is because of the slits.
• Place on grill and cook for 8 to 10 minutes, until no longer pink.
• Turn once during cooking.

VIETNAMESE GRILLED LEMONGRASS CHICKEN

Steps:

• Mix canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce together in a mixing bowl until the sugar is dissolved; add chicken and turn to coat in the marinade.
• Marinate chicken in the refrigerator for 20 minutes to 1 hour.
• Preheat grill for medium heat and lightly oil the grate.
• Remove chicken thighs from the marinade and shake to remove excess marinade. Discard the remaining marinade.
• Grill chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).