These tender, juicy Traeger Vietnamese Chicken Thighs are easy to prepare, packed with bold, balanced flavors, and ideal served alongside steamed rice and fresh vegetables. The marinade blends savory, sweet, tangy, and spicy elements common in Vietnamese-inspired cooking. If you don’t have a Traeger or prefer not to smoke, the recipe adapts well to the oven without losing its character.
Traeger Vietnamese Chicken Thighs Recipe
If you enjoy Vietnamese flavors—fresh herbs, lime, fish sauce, garlic and ginger—you’ll love this grilled chicken thigh recipe. It uses a simple, flavorful marinade that soaks into the meat and crisps beautifully when finished hot. The result is juicy chicken with a slightly sweet and tangy glaze with a gentle kick from chili paste. This approach takes classic flavor profiles and applies them to an accessible home-cooking method: marinate, smoke or roast, reduce the reserved marinade into a sauce, then finish and serve.
Are these a traditional or authentic version of Vietnamese Chicken?
This dish uses many flavors commonly found in Vietnamese-American restaurants—fish sauce, lime, garlic, ginger and sambal—but it’s not a strict, region-specific traditional recipe. It’s an interpretation designed for backyard grills and home kitchens, inspired by those familiar Vietnamese flavor combinations. The aim is flavor-forward and approachable rather than an exact replication of a single regional specialty.
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Recipe Shopping List
Below are the ingredients you’ll need. For exact quantities and a printable version, refer to the recipe card later in this post.
- Chicken thighs (bone-in, skin-on preferred)
- Soy sauce
- Fish sauce
- Honey
- Brown sugar
- Hoisin sauce
- Toasted sesame oil
- Lime juice (fresh preferred)
- Fresh ginger
- Garlic
- Sambal oelek (or another chili paste)
- Jalapeño (for garnish)
- Fresh cilantro (for garnish)
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How To Make This Recipe
This overview walks you through the main steps. For precise measurements and timings use the recipe card below. The process is straightforward: marinate, preheat, grill or roast, reduce the reserved marinade, then finish and serve.
- Marinate: Combine the marinade ingredients and add the chicken to a sealable bag or bowl. Let the thighs marinate at least 30 minutes; a few hours or overnight is better for deeper flavor.
- Preheat: Heat your Traeger (or oven) to about 425°F (220°C) for a hot cook that will crisp the skin and cook through efficiently.
- Grill: Remove thighs from the marinade (reserve the marinade), pat dry, and lightly brush the skin with oil. Place skin-side up on the grill or a roasting pan in the oven and cook until the internal temperature reaches 165°F (74°C).
- Cook the reserved marinade: While the chicken cooks, simmer the reserved marinade in a small pot on medium to medium-low heat, stirring occasionally. Bring it to a full simmer and maintain that for at least 10–15 minutes to ensure safety and to concentrate the flavors into a glossy sauce.
- Finish and serve: If you like crispier skin, brown the thighs briefly under a broiler or in a hot skillet. Serve the chicken with the reduced sauce, steamed rice, lime wedges, sliced jalapeño, and fresh cilantro. Pickled vegetables make a fantastic accompaniment.
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Recipe FAQ
Place cooled chicken pieces in an airtight container or a resealable bag and store in the refrigerator for 2–3 days. For longer storage, freeze portions in freezer-safe containers for up to 2–3 months.
Reheat gently in the oven at 300–325°F until warmed through, or use an air fryer for a few minutes to refresh the skin. The microwave works in a pinch but can dry the meat or make the skin limp; reheat briefly and cover to preserve moisture.
Serve with steamed rice, a simple cucumber salad, lime wedges and fresh cilantro. A Vietnamese-style dipping sauce (nuoc cham) and quick-pickled carrots and daikon are excellent accompaniments that add brightness and crunch.
If you don’t have sambal oelek, use sriracha or another chili-garlic sauce to add heat. You can also omit the chili paste entirely for a milder result; adjust to taste.
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More Asian-Inspired Recipes
- Smoked Spicy Asian Pork Ribs
- Kalbi Beef Short Ribs
- Mongolian Beef
- Smoked Beef Pancit Bihon
- Traeger Beef Bulgogi
- Fried Pork Dumplings
- Salmon Miso Poke Bowl
- Smoked Chinese BBQ Pork
- Potsticker Sauce
- Blackstone Teriyaki Beef Yakisoba
- Chicken and Eggplant Stir Fry
- Traeger Chicken Teriyaki
- Gochujang Chicken Stir Fry
- Shrimp Yakisoba
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Traeger Vietnamese Chicken Thighs
30 minutes
45 minutes
1 hour 15 minutes
Ingredients
- 4 chicken thighs
- 1 tablespoon avocado oil (or another high-temp vegetable oil)
Marinade
- ¼ cup soy sauce
- ¼ cup fish sauce
- 2 tablespoons honey
- 2 tablespoons dark brown sugar
- 2 tablespoons hoisin sauce
- 2 tablespoons toasted sesame oil
- 1½ tablespoons fresh lime juice
- 1 tablespoon finely grated ginger
- 1 tablespoon minced garlic
- 2 teaspoons chile paste (sambal oelek)
Garnish
- 1 jalapeño, sliced and seeded
- Sliced limes
- Chopped cilantro
Instructions
- Place the chicken thighs in a large bowl or a zip-top bag.
- In a separate bowl, whisk together soy sauce, fish sauce, honey, brown sugar, hoisin, sesame oil, lime juice, ginger, garlic and chile paste. Pour the marinade over the chicken, sealing the bag or covering the bowl. Refrigerate for at least 30 minutes, up to 24 hours for deeper flavor.
- Preheat your Traeger (or oven) to 425°F (220°C).
- Remove the chicken from the marinade and reserve the liquid. Pat the thighs dry, lightly brush skin with oil, and place skin-side up on the grill or on a baking sheet if using an oven.
- Grill or roast until a thermometer inserted into the thickest part reads 165°F, roughly 40–45 minutes depending on equipment and thigh size. Always cook to temperature rather than time.
- While the chicken cooks, place the reserved marinade in a small saucepan and bring to a full simmer over medium to medium-low heat. Maintain a full simmer and cook for at least 10–15 minutes to ensure the marinade is safe to use and to reduce it to a saucy consistency.
- If you prefer crispy skin, brown the thighs quickly under a broiler for 3–4 minutes or crisp skin in a hot skillet with a bit of oil. This step is optional.
- Serve the chicken with the reduced sauce, fresh jalapeño slices, cilantro and lime wedges. Steamed rice and pickled vegetables make excellent sides.
Nutrition Information
Yield: 4
Amount Per Serving (estimate)
Calories: 467
Total Fat: 29g
Saturated Fat: 7g
Cholesterol: 167mg
Sodium: 2648mg
Carbohydrates: 23g
Protein: 33g
Nutrition data provided here is an estimate.