Grilled slashed chicken from Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors (page 98) by Andrea Nguyen

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Notes about this recipe

  • fprincess on February 18, 2026

    I scaled down the recipe to 50% and it was a little difficult to make a paste, it took a while in the food processor due to the small amount of ingredients. I marinated for about 7 hours in the fridge . The result is tender, juicy chicken - delicious!

  • bernalgirl on October 19, 2024

    An easy and delicious grilled chicken. I wanted more pungency so I increased the fish sauce and substituted white pepper for black. It marinated for three hours and could go longer but not less. We loved this.

  • cdglamontagne on November 24, 2019

    Another amazing and easy recipe that tastes like a Vietnamese restaurant. Marinated the chicken overnight and served at a BBQ with friends the next day, everyone wanted the details. Our chicken legs were not small as the recipe calls for, so we had to finish them in the oven after being on the grill awhile, but that worked fine for a few mins at 325.

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