Vietnamese chicken thighs and salad

Fresh, tasty and light served with a Vietnamese inspired salad and rice


  • 8 chicken thighs –cut in half or thirds if large
  • Vietnamese marinade:
  • 50mls fish sauce
  • 50mls lime juice
  • 1 teaspoon garlic paste/ 2 cloves garlic, crushed
  • 1.5 tablespoons sambal oelek (get from an Asian food store)
  • 3 tablespoons crushed ginger
  • 2 tablespoons brown sugar


  1. Mix all marinade ingredients together reserving a small amount to use as salad dressing.
  2. Pour over the chicken thighs, toss around and leave for a couple of hours before barbequing.
  3. Heat the barbeque to medium/high and grill the thighs until well browned and cooked, constantly basting with the marinade

Serve with a green salad including red capsicum, lots of cucumber, some fresh coriander and some shredded mint leaves – if you have some, use Vietnamese mint. Serve also with some rice

Serves 4

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