Grilled Chicken and Rice Bowl

Vietnamese · Winter · 45 min · Serves 4 · By The Lesapor Kitchen

This grilled chicken and rice bowl is a deliciously simple dish perfect for a cozy winter dinner. It's easy to make and brings a subtle Vietnamese flavor to your table.

Ingredients

  • 1 1/2 pounds boneless chicken thighs, trimmed
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 2 cloves garlic, minced
  • 1 tablespoon sugar
  • 1 tablespoon vegetable oil, plus more for grilling
  • 2 cups jasmine rice
  • 4 cups water
  • Cilantro leaves, for garnish
  • Lime wedges, for serving

Method

  1. In a large bowl, combine fish sauce, soy sauce, garlic, sugar, and 1 tablespoon vegetable oil. Add the chicken and toss to coat. Marinate for at least 15 minutes.
  2. While the chicken is marinating, rinse the jasmine rice under cold water until the water runs clear. Combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, until rice is tender.
  3. Preheat a grill pan over medium-high heat. Lightly oil the grill pan to prevent sticking.
  4. Grill the chicken for about 5-6 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from grill and let rest for a few minutes.
  5. Slice the grilled chicken into strips. Divide the cooked rice among bowls, top with chicken slices, and garnish with cilantro leaves. Serve with lime wedges.