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VIETNAMESE GRILLED CHICKEN

CORPO Lafond Recettes Poulet grille a la vietnamienne
Thighs Appetizers / tapas Skillet Cocktail hour Internationally inspired Exceldor classics
4-6 Portions
8h Brining
25 min Prepping
10 min Cooking
Recipe Easy

Ingredients

MARINADE

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  • 1 tbsp. (15 ml) sambal oelek hot sauce
  • 2 tbsp. (30 ml) soy sauce
  • 2 tbsp. (30 ml) hoisin sauce
  • 3 tbsp. (45 ml) vegetable oil
  • 2 tbsp. (30 ml) brown sugar
  • Zest and juice of one lime
  • 1 clove garlic, chopped

SAUCE

  • Juice of two limes
  • 1/4 cup (60 ml) water
  • 1/2 cup (125 ml) fish sauce
  • 1 clove garlic, pressed
  • 2 tbsp. (30 ml) brown sugar
  • 1 tbsp. (15 ml) sambal oelek hot sauce

TOPPINGS

  • Small tortillas
  • Fresh cilantro
  • Crunchy vegetables (snow peas, cucumber, etc.)

Directions

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  1. Place all ingredients with chicken in a large sealable plastic bag. Close bag and massage gently to mix ingredients and let marinade soak into chicken. Marinate in the refrigerator for 8 hours or overnight.
  2. In a small bowl, mix all sauce ingredients together and set aside.
  3. Thread strips of chicken onto bamboo skewers that have been previously soaked in water. Grill chicken skewers in a grooved skillet or on the barbecue over high heat for 4 to 5 minutes on each side.
  4. Serve skewers on a large serving platter with small tortillas, fish sauce, hoisin sauce, and crunchy green vegetables.