Ingredients
Equipment
Method
- Cut the chicken into bite-sized pieces or small strips, about ¾ inch (2 cm), so it cooks quickly and evenly.1.1 pounds boneless
- In a large bowl, whisk together the soy sauce, fish sauce, finely chopped lemongrass, garlic, honey, and lime juice until combined.2 tablespoons soy sauce, 1 tablespoon fish sauce, 2 tablespoons finely chopped fresh lemongrass, 2 garlic cloves, 1 tablespoon honey, 1 tablespoon fresh lime juice
- Add the chicken and toss until well coated. Cover and refrigerate for at least 30 minutes, or overnight for the best flavor.
- Heat a large skillet over medium heat and add the cooking oil. Arrange the marinated chicken in a single layer and let it sear undisturbed for about 2 minutes to build color.1 tablespoon cooking oil
- Stir occasionally and cook for a total of 7 to 9 minutes, until the chicken is golden and cooked through.
- Serve hot with rice, over vermicelli noodles, or in wraps with fresh herbs and vegetables.
Nutrition
Video
Notes
Grilling Instructions
-
Marinate the chicken
After mixing the marinade, add the chicken and toss until well coated. Cover and refrigerate for at least 30 minutes (up to 8 hours for more flavor). -
Preheat the grill
Preheat a gas or charcoal grill to medium-high heat (about 400–425°F). Lightly oil the grates to prevent sticking. -
Prepare the chicken
Remove the chicken from the marinade and let any excess drip off. Discard leftover marinade. -
Grill the chicken
Place the chicken pieces directly on the grill grates. Grill for 4–5 minutes per side, turning once, until nicely charred and cooked through. -
Check doneness
The chicken is ready when the internal temperature reaches 165°F and the edges are lightly caramelized. -
Rest and serve
Remove from the grill and let rest for 2–3 minutes. Finish with a squeeze of fresh lime before serving.
Grilling Tips
- Use skewers if the pieces are small to prevent them from falling through the grates.
- Don’t overcrowd the grill—this helps the chicken char instead of steaming.
- Watch closely toward the end; the honey can caramelize quickly over high heat.
- If flare-ups happen, move the chicken to indirect heat to finish cooking.