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Vietnamese Marinated Grilled Chicken with Corn-and-Avocado Salad

Honey, lime juice, and soy sauce make up the trifecta of winning ingredients in this delicious marinade.


6 Servings

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Quick Tips

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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 foil-wrapped corn on a separate baking sheet. Roast the corn for 20 to 25 minutes, or until tender.

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

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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 meat. While it’s fine to use fresh gingerroot for a quick marinade, it will make the meat mushy if it marinates for more than 1 or 2 hours, as is the case in this recipe.


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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

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