Best Vietnamese Lime Chicken Wings Grill Or Broil Recipes

GRILLED VIETNAMESE CHICKEN

Grilled Vietnamese Chicken image

I love this Grilled Vietnamese Chicken in Pho, on rice or in salads. The marinade permeates the chicken to make it succulent and delicious.

Provided by Cheryl

Time 44m

Number Of Ingredients 11

Ingredients

1 pound boneless skinless chicken thighs ((or breasts))
garnish (optional) - 2-3 green onions
1 1/2 tablespoon lime juice ((about 1 small lime))
1 1/2 tablespoon neutral or vegetable oil ((vegetable, canola, olive oil-but not extra virgin))
2 tablespoon soy sauce ((low sodium is fine))
1/2 tablespoon Fish sauce (Note 1)
2 tablespoon brown sugar
2 teaspoon minced garlic ((2 garlic cloves))
1 teaspoon fresh grated ginger - or more if you like ((or pinch of ground ginger))
1/4 teaspoon red chili flakes ((medium to medium-mild heat))
1 tablespoon cilantro ((and more for garnish if desired))

Steps:

PREPARE CHICKEN: Trim larger pieces of fat from chicken (don't worry about smaller ones - they'll burn off). Pound chicken to even thickness for even cooking. I use the bottom of a pot or heal of my hand.
MARINATE CHICKEN: Place all marinade ingredients in a ziploc bag or sealed container. Mix or squish bag to combine well. Add chicken, Seal bag/container and marinate at room temperature for 30 minutes or overnight in fridge.
HEAT GRILL to medium-high. Oil grill with paper towel or spray.
GRILL CHICKEN AND SERVE: Remove chicken from marinade (reserve marinade for sauce if desired Note 2). If using low salt soy sauce, lightly sprinkle chicken with salt. Grill chicken for 3-5 minutes per side, depending on thickness of chicken. Instant thermometer should read 160F. Add green onions for last 2-3 minutes if using. Transfer chicken to plate. Cover loosely with foil and let rest 5 minutes. Garnish with green onions and chopped fresh cilantro if desired. Note 3 to bake.

Nutrition Facts : Calories 429 kcal, Carbohydrate 15 g, Protein 46 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 215 mg, Sodium 1569 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving

EMERIL LAGASSE'S GRILLED VIETNAMESE-STYLE CHICKEN WINGS

Emeril Lagasse's Grilled Vietnamese-Style Chicken Wings image

Provided by Emeril Lagasse

Categories appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 13

Ingredients

3 pounds chicken wings, split at the joint, tips removed
2 tablespoons roughly chopped garlic
1/4 cup chopped shallots
1/4 cup chopped fresh ginger
3 tablespoons chopped scallion whites
1/2 cup roughly chopped lemongrass bottoms
3 tablespoons packed light brown sugar
1/3 cup fish sauce
3 tablespoons fresh lime juice
3 tablespoons peanut oil
Kosher salt
1/4 cup dry-roasted peanuts, chopped
1/4 cup chopped fresh cilantro

Steps:

Rinse the wings under cold water and pat dry with paper towels. Set aside in a large bowl while you prepare the marinade. Combine the garlic, shallots, ginger, scallions, lemongrass, brown sugar, fish sauce, lime juice and peanut oil in a food processor and process until smooth.
Pour the marinade over the wings and place in a large resealable plastic bag. Refrigerate overnight.
Preheat a grill to medium. Remove the wings from the marinade; reserve the marinade to brush the wings while they cook. Place the wings on the grill, season with 1 teaspoon salt and cook, turning every few minutes and basting with the marinade for the first 18 or so minutes. Continue to grill the wings until cooked through, 8 to 10 more minutes.
Place the wings on a serving platter and garnish with the peanuts and cilantro.

VIETNAMESE CHICKEN WINGS

Vietnamese Chicken Wings image

These wings are marinaded in classic Vietnamese flavours then grilled to perfection on the barbecue! They can also be cooked in the oven.

Provided by Nagi | RecipeTin Eats

Categories Appetizer Barbecue BBQ Finger Food

Time 55m

Number Of Ingredients 11

Ingredients

2 lb / 1 kg chicken wings (, cut into wingettes and drumettes)
Oil for grilling
4 cloves minced garlic
1/4 cup lime juice ((2 to 3 limes))
1/4 cup fish sauce
2 tbsp soy sauce
3 tbsp brown sugar
2 tbsp vegetable oil
2 stalks lemongrass
1 birds eye chilli (, finely chopped)
Coriander leaves

Steps:

Bruise the lemongrass using the side of your knife (or a pestle). Slice the white part only into 0.5cm / 1/4" slices, thick enough to pick off later if any stick to the wings.
Combine lemongrass with the rest of the marinade ingredients and mix well.
Combine marinade with wings in a ziplock bag. Remove as much air as possible from the bag and seal. Massage marinade into the wings to evenly disperse.
Marinate for at least a few hours, preferably overnight.
When ready to cook, pour the wings and marinade into a large bowl.

Nutrition Facts : ServingSize 270 g, Calories 387 kcal, Carbohydrate 7.2 g, Protein 49.4 g, Fat 16.9 g, SaturatedFat 4.3 g, Cholesterol 148 mg, Sodium 1372 mg, Sugar 5.2 g

VIETNAMESE GRILLED LEMONGRASS CHICKEN

Vietnamese Grilled Lemongrass Chicken image

Chicken marinated with lemongrass and grilled. Garnish with rice paper, lettuce, cucumber, bean sprouts, mint, and ground peanut.

Provided by LUCHAPROV

Categories World Cuisine Recipes Asian Vietnamese

Time 40m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons canola oil
2 tablespoons finely chopped lemongrass
1 tablespoon lemon juice
2 teaspoons soy sauce
2 teaspoons light brown sugar
2 teaspoons minced garlic
1 teaspoon fish sauce
1 ½ pounds chicken thighs, or more to taste, pounded to an even thickness

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).

Nutrition Facts : Calories 308.2 calories, Carbohydrate 3.9 g, Cholesterol 105 mg, Fat 19 g, Fiber 0.1 g, Protein 29 g, SaturatedFat 3.8 g, Sodium 338.9 mg, Sugar 2.4 g

VIETNAMESE GRILLED CHICKEN WINGS

Vietnamese Grilled Chicken Wings image

Make and share this Vietnamese Grilled Chicken Wings recipe from Food.com.

Provided by Vicki in CT

Categories Chicken

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3 -3 1/2 lbs chicken wings, separated at the joints, wing tips reserved for another purpose
2 tablespoons roughly chopped garlic
1/4 cup chopped shallot
1/4 cup chopped fresh ginger
3 tablespoons chopped green onions, bottoms
1/2 cup lemongrass, bottoms roughly chopped
3 tablespoons packed light brown sugar
1/3 cup fish sauce
3 tablespoons lime juice
3 tablespoons peanut oil
1 teaspoon salt
1/4 cup dry roasted peanuts, chopped
1/4 cup chopped fresh cilantro leaves

Steps:

Rinse the wing pieces under cold water and pat dry with paper towels. Set aside in a large bowl while you prepare the marinade.
Combine the garlic, shallots, ginger, green onions, lemongrass, brown sugar, fish sauce, lime juice and peanut oil in the bowl of a food processor and process until smooth. Pour the marinade over the chicken wings and place in a plastic resealable food storage bag. Refrigerate overnight.
Preheat the grill to medium and remove the wings from the marinade. Reserve the marinade to brush the wings while they cook. Place the wings on the grill and season with the salt, and cook, turning over every few minutes and basting with the marinade for the first 18 minutes or so. Continue to cook the wings until cooked through, about 8 to 10 minutes more.
Place the chicken on a serving platter and garnish with the chopped peanuts and chopped cilantro. Serve immediately.