Vietnamese Grilled Chicken

3 Reviews
From: EatingWell Magazine July/August 1996

Meaty chicken thighs are well suited to this intensely flavored Vietnamese marinade.

Ingredients 4 servings

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  • 1/4 cup lime juice, (2 limes)
  • 2 1/2 tablespoons fish sauce
  • 4 cloves garlic, minced
  • 2 serrano or jalapeño peppers, seeded and minced
  • 2 tablespoons sugar
  • 1 tablespoon canola oil
  • 4 bone-in chicken legs, (about 2 1/2 pounds total), skin and fat removed, cut in half through the joint
  • 1 1/2 cups Papaya Relish, (recipe follows)

Preparation

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  1. Whisk lime juice, fish sauce, garlic, peppers, sugar and oil in a small bowl. Pour about half of this marinade into a shallow glass dish and reserve the remainder for basting. Add chicken pieces to the dish and turn to coat. Cover and marinate in the refrigerator for 20 minutes to 1 hour, turning occasionally.
  2. Meanwhile, make Papaya Relish. Preheat grill to medium-high.
  3. Oil the grill rack. Grill the chicken, covered, turning several times and basting the browned sides with the reserved marinade, until well browned but not charred, and no longer pink inside, 20 to 30 minutes. Serve with Papaya Relish.

Nutrition information

  • Per serving: 396 calories; 15 g fat(3 g sat); 0 g fiber; 11 g carbohydrates; 52 g protein; 14 mcg folate; 241 mg cholesterol; 7 g sugars; g added sugars; 168 IU vitamin A; 14 mg vitamin C; 35 mg calcium; 2 mg iron; 999 mg sodium; 678 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 other carbohydrate, 3 1/2 lean meat, 1/2 fat

Reviews 3

July 13, 2011
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By: Eileen
AMAZING This dish was absolutely amazing. Be combination of flavors creates a tango dance on your tongue! My husband loved it as did I. I was worried at first that it may not taste good, but it was terrific. Everyone should try this out, you won't be sorry. Pros: Juicy and flavorful Cons: Papaya not always in season & a sticky process
April 05, 2010
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By: EatingWell User
I am a big fan of fruit with meat. This recipe is just perfect - and the chicken always turns out very juicy and tender. My family loves the complex tangy and sweet flavors.
January 26, 2010
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By: pengwina
This recipe is amazing. Every time I make it I get requests for the recipe. SO GOOD!