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Vietnamese Grilled Chicken (Gà Nướng)

Close-up of perfectly cooked Vietnamese Grilled Chicken pieces on a white plate, showing the moist interior.
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A straightforward recipe for making tender, flavorful Vietnamese grilled chicken using a classic lemongrass and fish sauce marinade.

Ingredients

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  • 2 lbs chicken pieces (thighs or breast, bone-in or boneless)
  • 3 stalks lemongrass, tough outer layers removed, finely minced
  • 4 cloves garlic, minced
  • 2 shallots, minced
  • 1/4 cup fish sauce
  • 3 tablespoons honey or brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon vegetable oil
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • Optional: 1 teaspoon chili garlic sauce

Instructions

  1. Prepare the chicken: If using large pieces, score the chicken deeply a few times on both sides to allow the marinade to penetrate.
  2. Make the marinade: In a bowl, combine the minced lemongrass, garlic, shallots, fish sauce, honey or sugar, soy sauce, vegetable oil, turmeric, pepper, salt, and chili garlic sauce (if using). Mix well.
  3. Marinate the chicken: Place the chicken in a large zip-top bag or non-reactive dish. Pour the marinade over the chicken, ensuring all pieces are coated. Seal or cover and refrigerate for at least 4 hours, or preferably overnight.
  4. Prepare the grill: Preheat your charcoal grill to medium heat (about 350°F or 175°C). If using a gas grill or grill pan, preheat to medium. Clean and lightly oil the grates.
  5. Grill the chicken: Remove the chicken from the marinade, letting excess drip off. Discard the remaining marinade. Place the chicken on the hot grill.
  6. Cook for 6 to 8 minutes per side, turning occasionally, until the internal temperature reaches 165°F (74°C) and the exterior is nicely charred and caramelized. Adjust heat as needed to prevent burning the sugar in the marinade.
  7. Rest and serve: Remove the chicken from the grill and let it rest for 5 minutes before serving hot with steamed rice and fresh herbs.

Notes

  • For best results, use chicken thighs as they stay moister during grilling.
  • If you do not have a grill, you can bake the chicken at 400°F (200°C) for 25-30 minutes, then briefly broil for color.
  • Serve this chicken with a side of Vietnamese dipping sauce (Nước Chấm) for extra flavor.

Nutrition

Find it online: https://savoryskies.com/vietnamese-grilled-chicken-recipe-ga-nuong/