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Vietnamese Grilled Chicken Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Vietnamese Grilled ChickenBryan Zarpentine Pressure Cooker Style

This Vietnamese-inspired grilled chicken made in the pressure cooker is tangy, garlicky, and deeply flavorful with minimal effort and cook time.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Soup
Cuisine Mexican
Servings 4 servings
Calories 252 kcal

Equipment

  • 1 Mixing bowl Large

Ingredients
  

Main ingredients

  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons fish sauce salty-sweet umami kick
  • 2 tablespoons brown sugar
  • 3 cloves garlic minced
  • 1 tablespoon fresh lime juice
  • 1 tablespoon grated ginger
  • 1 teaspoon black pepper freshly cracked
  • 1½ pounds boneless, skinless chicken thighs
  • vegetable oil for grilling
  • 2 tablespoons chopped fresh cilantro for garnish

Instructions
 

Instructions

  • Whisk together soy sauce, fish sauce, brown sugar, garlic, lime juice, ginger, and black pepper in a large bowl.
  • Add chicken thighs to marinade, coat thoroughly, cover, and refrigerate for at least 1 hour or overnight.
  • Preheat grill or grill pan over medium-high heat and lightly oil the grates.
  • Remove the chicken from the marinade, let excess drip off, and grill 5–7 minutes each side.
  • Transfer chicken to plate, cover with foil, and rest for 5 minutes.
  • Garnish with chopped fresh cilantro and serve warm.

Notes

Store leftovers in airtight containers up to 4 days or freeze with broth. Reheat gently to preserve moisture.