Grilled Vietnamese Chicken Thighs
Asian,  Gluten Free,  Healthy Choices,  Main Course,  Poultry

Grilled Vietnamese Chicken Thighs {with Mango Salsa}

Grilled Vietnamese Chicken Thighs from Lemony Thyme

Grilled Vietnamese Chicken Thighs.

To quote my in-house taste-tester, “This is a flavor WIN.”

I’ll take that as a thumbs up.  Boneless Skinless Chicken Thighs marinated in a jalapeno orange marinade, then grilled to perfection.  So delicious and as a bonus, figure friendly.

Grilled Vietnamese Chicken Thighs

Chicken thighs really love to be marinated and hold on to flavors during cooking, which insures they will be moist and juicy when they come off the grill.  We served them over whole wheat couscous with Mango Salsa.

Mango Salsa

If you thought last week’s Peach Basil Relish was the ticket, this Mango Salsa recipe is calling your name.  Fabulous and perfect with the Grilled Vietnamese Chicken Thighs.

I’d love for you to comment on this or any Lemony Thyme post.  All my best, Libby

Grilled Vietnamese Chicken Thighs

Grilled Vietnamese Chicken Thighs {with Mango Salsa}

Weight Watchers
Prep Time 3 hours
Cook Time 15 minutes
Total Time 3 hours 15 minutes
Servings 6
Calories 217 kcal


  • 6 boneless skinless chicken thighs
  • 1 jalapeno pepper seeded and minced
  • zest and juice of 1 orange
  • 3 garlic cloves minced
  • 2 Tbl. soy sauce
  • 1 Tbl. fish sauce
  • 1 Tbl. brown sugar
  • Mango Salsa see recipe link in post


  • Combine jalapeno, orange zest and juice, garlic, soy, fish sauce, and brown sugar in a large zipper bag. Add chicken thighs, squeeze out air and seal bag. Refrigerate, turning occasionally, at least 3 hours or up to overnight.
  • Spray grill rack with non-stick cooking spray. Preheat grill to medium high.
  • Remove chicken from marinade and discard marinade. Grill chicken until instant-read thermometer registers 165 degrees, about six minutes per side. Remove from heat, cover with foil, and allow to rest for 5 minutes before serving.
  • Serve with Mango Salsa.


Per Serving (1 chicken thigh and 1/4 cup relish) = 6 WW Pts+ If served with 1/2 cup cooked couscous & mixed greens with balsamic vinegar, add 3 WW Pts+

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