Vietnamese Style BBQ Chicken

We love this dish as it’s quick and packed full of flavour so it’s a perfect mid-week, hump-day dinner on the Q!

Our recipe contributor Nadine, says “I love this versatile marinade because it contains lime juice, the marinating time is kept nice and quick, great for those mid-week meals or lazy days!”

We agree! So take it away Nadine….


A kettle type grill is perfect for this. If you don’t have one, swap chicken for prawns and grill on an open grill – I did say this was a versatile marinade!


For this cook I used Firebrand Professional Hardwood Lump, being single source the consistency of the fuel is always reliable. I love using a chimney charcoal starter As I only need enough for one basket to the one side of the grill, I used a half full Firebrand Chimney. 

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As this is a marinade, you can be flexible with the ingredients to suit your tastes, if you find you have made too much, it will keep for a short time so you can marinade other proteins or use it as a dipping sauce:

  • 4 chicken thighs with skin on and bone in
  • ¼ cup soy sauce
  • ¼ cup fish sauce
  • ¼ cup palm sugar
  • 1 tbsp minced ginger
  • 2 tsp sambel olek
  • Juice and zest from one lime
  • 3 cloves of minced garlic
  • 2 tbsp finely chopped coriander
  • 2 tbsp grapeseed or other neutral oil


Mix all the ingredients and add to the chicken to marinate for at least 30 minutes and up to 4 hours, this gives you time to prepare your grill.

Place the marinated chicken on the cool side of your grill (indirect) with the lid on until the internal temperature of the chicken reaches around 75⁰c (around 30 minutes or so), I like to baste with more marinade as I go. If you want some more colour towards the end, it’s quite ok to move the chicken over the charcoal (direct).

Blog contributed by Nadine, a regular favourite home cook ripping it up on Instagram. Check out her wonderful BBQ cooking @nadinebg09