Vietnamese Grilled Chicken Meal Prep

This Vietnamese Grilled Chicken Meal Prep is jammed packed with a whole lotta flavour thanks to its flavourful marinade. This Vietnamese Grilled Chicken is perfect for either a meal prep or as a weeknight dinner.
Course Main Course
Cuisine Meal Prep, Vietnamese
Prep Time 10 minutes
Cook Time 12 minutes
Marinating Time 30 minutes
Total Time 22 minutes
Servings 4 servings
Author Carmy


  • 2 tbsp lemongrass thinly sliced
  • 1 shallot minced
  • 6 tbsp soy sauce paste 3 tbsp first then 3 again
  • 1 tsp garlic powder
  • 1 tbsp oil
  • 2 chicken breast halved into 4

To Serve / Optional

  • mixed greens
  • rice
  • pickled carrots
  • scallion garnish


  • In a bowl, mix together the lemongrass, shallot, 3 tbsp (half) the soy sauce paste, garlic powder, and oil. Once everything is fully coated, add the rest of the soy sauce. (You can put all the soy sauce in at once if you'd like but I prefer mixing half first)
  • Set aside a spoonful or two of the marinade on the side to use to brush onto the chicken while grilling later.
  • Coat your chicken with the rest of the marinade and let it marinade in the fridge for 30 minutes or overnight.
  • Once ready, place the chicken onto the grill and grill each side for 6 minutes or until the chicken is cooked through. Brush on the sauce that was set aside onto the chicken if needed.
  • Serve with your favourite sides, I choose mixed greens, rice, pickled carrots, and a scallion garnish.



For the pickled carrots, the night before in a mason jar, I put in a large carrot (spiralized), 1/4 cup sugar, 1 tbsp salt, 1/2 cup rice wine vinegar, and 1 cup water. I let it sit in the fridge overnight. It'll last up to a week. Then for the scallion garnish, I sliced 5 stalks of scallions and placed it in a bowl with a pinch of sugar and 1 tbsp of oil. I mixed it up and microwaved it for 30 seconds.