Vietnamese Grilled Chicken
Chef Chase starts with juicy, tender chicken thighs marinated in zesty lime and tangy, umami-rich fish sauce, then grills them for smoky flavor and serves them over steamed jasmine rice, garnished with fresh cilantro leaves and diced red peppers. On the side: A pile of spicy pickled cucumber, carrot, daikon radish, and jalapeño, delivering an irresistible combination of refreshing crispness and kick. Super-satisfying and bursting with bright flavors, this meal will be a regular on your summer rotation.
Nutritional facts
Protein
40g
Carbs
61g
Calories
590
Fat
22g
Ingredients
Chicken Thigh, Canola and Olive Oil Blend, Fish Sauce, Carrots, Seasoned Rice Wine Vinegar, Cilantro, Garlic, Thai Red Peppers, Sugar, Light Soy Sauce, Jasmine Rice, Kosher Salt, Jalapeno Peppers, Daikon Radish, Light Brown Sugar, Lime Juice, Lime, Ginger, Crushed Red Pepper, Cucumber
Reviews
4.3
Based on 325 reviews
The savoriness of the chicken is balanced so well with the flavor and acidity of the pickled vegetables! And the rice provides a perfect vehicle to soak up all the flavors
Michele · 05/06/25
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About Chase Evans
Chef Chase Evans began cooking simply to finance his studies. Working in a kitchen reminded him of playing organized sports in school. “Cooking in a professional kitchen is sort of the ultimate team sport.” His passion for cooking developed into a lifelong pursuit of knowledge. A graduate of the Culinary Institute of America, Chef Chase would work and stage in some of the top kitchens around the country as he learned to hone his craft. Today he lives with his wife in Austin, Texas, where looks to expand his knowledge while creating delicious and nourishing food.
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