Vietnamese Marinated Grilled Chicken with Corn-and-Avocado Salad

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Vietnamese Marinated Grilled Chicken with Corn-and-Avocado Salad

Vietnamese marinades feature a host of flavors, including sweet, sour, salty, and hot. In this recipe, honey, lime juice, soy sauce, and red pepper flakes are the key players. You can use the full 1/2 teaspoon of red pepper flakes or scale it back to suit your taste. The tangy chicken is partnered with a colorful salad that's chock-full of vegetables.

Ingredients

Servings  6   Serving Size   3 ounces chicken and 1 cup salad

**********

  • 1 1/2 pounds boneless, skinless chicken thighs (all visible fat discarded)

Ingredients

  • 3 tablespoons honey
  • 3 tablespoons fresh lime juice
  • 3 tablespoons soy sauce (lowest sodium available)
  • 2 tablespoons canola or corn oil
  • 2 teaspoons minced garlic
  • 1 teaspoon ground ginger
  • 1/2 teaspoon crushed red pepper flakes (optional)

Salad Ingredients

  • 6 large ears of corn, husks and silk discarded
  • 2 medium avocados (halved, pitted, diced)
  • 2 medium tomatoes, chopped (about 2 cups)
  • 3/4 cup finely chopped fresh basil
  • 2 tablespoons chopped red onion
  • 1 tablespoon canola or corn oil
  • 1 tablespoon plain rice vinegar or white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Directions

Tip: Click on step to mark as complete.

  1. In a shallow glass dish, whisk together the marinade ingredients. Add the chicken, turning to coat. Cover and refrigerate for 4 to 24 hours, turning occasionally.
  2. When the chicken has marinated, preheat the grill on medium high. Drain the chicken, discarding the marinade. Let the chicken stand at room temperature for 15 minutes.
  3. Meanwhile, wrap each ear of corn in heavy-duty aluminum foil.
  4. Grill the corn for 15 to 20 minutes, or until tender, turning occasionally. Remove from the grill. Let cool. Using potholders, carefully remove the corn from the foil.
  5. Meanwhile, grill the chicken for 5 minutes on each side, or until it registers 165°F on an instant-read thermometer.
  6. When the corn is cool enough to handle, using a knife, cut off the kernels from each cob. Transfer to a large bowl.
  7. Stir in the remaining salad ingredients, tossing gently to combine.
  8. Serve the salad with the chicken.

Cooking Tip: Don’t feel like grilling? No problem. Preheat the oven to 400°F. Put the oven rack at the top level. Place a wire rack on a baking sheet. Roast the chicken on the wire rack for 20 minutes on each side, or until it registers 165°F on an instant-read thermometer. Place the foil-wrapped corn on a separate baking sheet. Roast the corn for 20 to 25 minutes, or until tender.

Keep it Healthy: Grilling or roasting vegetables is a delicious way to add a charred flavor without unwanted fat.

Tip: Be sure to use ground ginger as called for in this marinade rather than fresh gingerroot. Fresh gingerroot contains a compound that breaks down the chicken. While it’s fine to use fresh gingerroot for a quick marinade, it will make the chicken mushy if it marinates for more than 1 or 2 hours, as is the case in this recipe.

Nutrition Facts

Vietnamese Marinated Grilled Chicken with Corn-and-Avocado Salad

CaloriesCalories

404 Per Serving

ProteinProtein

26g Per Serving

FiberFiber

9g Per Serving

Nutrition Facts

Calories 404
Total Fat 20.5 g
Saturated Fat 3.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.0 g
Monounsaturated Fat 11.0 g
Cholesterol 106 mg
Sodium 389 mg
Total Carbohydrate 36 g
Dietary Fiber 9 g
Sugars 7 g
Protein 26 g

Dietary Exchanges
2 starch, 1 vegetable, 3 lean meat, 2 fat

 

Vietnamese marinades feature a host of flavors, including sweet, sour, salty, and hot. In this recipe, honey, lime juice, soy sauce, and red pepper flakes are the key players. You can use the full 1/2 teaspoon of red pepper flakes or scale it back to suit your taste. The tangy chicken is partnered with a colorful salad that's chock-full of vegetables.

Nutrition Facts

Vietnamese Marinated Grilled Chicken with Corn-and-Avocado Salad

CaloriesCalories

404 Per Serving

ProteinProtein

26g Per Serving

FiberFiber

9g Per Serving
×
Calories 404
Total Fat 20.5 g
Saturated Fat 3.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.0 g
Monounsaturated Fat 11.0 g
Cholesterol 106 mg
Sodium 389 mg
Total Carbohydrate 36 g
Dietary Fiber 9 g
Sugars 7 g
Protein 26 g

Dietary Exchanges
2 starch, 1 vegetable, 3 lean meat, 2 fat

Ingredients

Servings  6   Serving Size   3 ounces chicken and 1 cup salad

**********

  • 1 1/2 pounds boneless, skinless chicken thighs (all visible fat discarded)

Ingredients

  • 3 tablespoons honey
  • 3 tablespoons fresh lime juice
  • 3 tablespoons soy sauce (lowest sodium available)
  • 2 tablespoons canola or corn oil
  • 2 teaspoons minced garlic
  • 1 teaspoon ground ginger
  • 1/2 teaspoon crushed red pepper flakes (optional)

Salad Ingredients

  • 6 large ears of corn, husks and silk discarded
  • 2 medium avocados (halved, pitted, diced)
  • 2 medium tomatoes, chopped (about 2 cups)
  • 3/4 cup finely chopped fresh basil
  • 2 tablespoons chopped red onion
  • 1 tablespoon canola or corn oil
  • 1 tablespoon plain rice vinegar or white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Directions

Tip: Click on step to mark as complete.

  1. In a shallow glass dish, whisk together the marinade ingredients. Add the chicken, turning to coat. Cover and refrigerate for 4 to 24 hours, turning occasionally.
  2. When the chicken has marinated, preheat the grill on medium high. Drain the chicken, discarding the marinade. Let the chicken stand at room temperature for 15 minutes.
  3. Meanwhile, wrap each ear of corn in heavy-duty aluminum foil.
  4. Grill the corn for 15 to 20 minutes, or until tender, turning occasionally. Remove from the grill. Let cool. Using potholders, carefully remove the corn from the foil.
  5. Meanwhile, grill the chicken for 5 minutes on each side, or until it registers 165°F on an instant-read thermometer.
  6. When the corn is cool enough to handle, using a knife, cut off the kernels from each cob. Transfer to a large bowl.
  7. Stir in the remaining salad ingredients, tossing gently to combine.
  8. Serve the salad with the chicken.

Cooking Tip: Don’t feel like grilling? No problem. Preheat the oven to 400°F. Put the oven rack at the top level. Place a wire rack on a baking sheet. Roast the chicken on the wire rack for 20 minutes on each side, or until it registers 165°F on an instant-read thermometer. Place the foil-wrapped corn on a separate baking sheet. Roast the corn for 20 to 25 minutes, or until tender.

Keep it Healthy: Grilling or roasting vegetables is a delicious way to add a charred flavor without unwanted fat.

Tip: Be sure to use ground ginger as called for in this marinade rather than fresh gingerroot. Fresh gingerroot contains a compound that breaks down the chicken. While it’s fine to use fresh gingerroot for a quick marinade, it will make the chicken mushy if it marinates for more than 1 or 2 hours, as is the case in this recipe.

 


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