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Recipe Detail Page
Vietnamese BBQ Chicken & Shrimp
Autumn 2018
Serve chicken and shrimp on a platter with crusty mini-baguettes or rolls, Quick Pickled Carrots and Daikon, Sriracha Mayo and cilantro sprigs so that guests can assemble a banh mi sandwich if they desire. Grilled chicken and shrimp are also great over the Noodle Salad.
Makes 10 servings as part of whole menu
⅓ cup (80 mL) fish sauce
¼ cup (60 mL) low-sodium soy sauce
¼ cup (60 mL) canola oil
¼ cup (60 mL) dark brown sugar
¼ cup (60 mL) chopped cilantro
3 tbsp (45 mL) fresh lime juice
1 tbsp (15 mL) grated lime zest
1 tbsp (15 mL) grated fresh ginger
1 tbsp (15 mL) grated fresh garlic
2 tsp (10 mL) chili paste (sambal oelek)
2 lbs (905 g) boneless, skinless chicken thighs
1 lb (455 g) large zipper-back shrimp (peel on)
Bamboo skewers (optional)
1. Combine fish sauce, soy sauce, canola oil, brown sugar, cilantro, lime juice and zest, ginger, garlic and sambal oelek. Set aside ⅓ cup (80 mL) of marinade for shrimp and pour the rest over the chicken. Let chicken stand for 4 to 12 hours in the refrigerator. Toss shrimp in reserved marinade and soak bamboo skewers in water for 30 minutes before grilling.
2. Preheat a grill to high (if you have the opportunity to grill over charcoal do so—it will add a lot of extra flavour). Thread shrimp onto skewers (if desired). Turn heat down to medium and grill chicken for 8 to 10 minutes a side or until cooked through and slightly caramelized at the edges. Grill shrimp for 2 minutes a side or until pink and just cooked through.
Makes 10 servings as part of whole menu
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Dress Your Own Noodle Salad
Lightly dressed rice noodles make a great side for grilled chicken and shrimp and give guests an alternative to bread. Serve the garnishes in small bowls so that guests can build their perfect portion. Fried shallots can be bought in bags near the spices in many Asian stores, or you can thinly slice shallots and fry them in a little oil until browned and crisp.
