Charred Lemongrass Chicken (Gà Nướng)
Juicy chicken thighs coated in fragrant lemongrass, garlic, and fish sauce, then charred on a sheet pan until the edges blacken and the center stays tender. The real deal in 25 minutes, no marinade required.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 6 pieces (about 2 lb) chicken thighs, skin-on and bone-in
- 3 stalks lemongrass stalks, tender white and light green parts only, minced
- 6 cloves garlic cloves, minced
- 3 tbsp fish sauce
- 1 tbsp honey
- ½ lime lime (juiced)
Instructions
- 1
Pat chicken thighs dry with paper towels. Season inside and out with salt and black pepper.
- 2
Stir lemongrass, garlic, fish sauce, honey, and lime juice in a small bowl until smooth.
- 3
Rub the paste all over the chicken thighs, under the skin and on all sides.
- 4
Arrange chicken skin-side up on a sheet pan. Roast at 450°F for 18–20 minutes, until skin is charred and an instant-read thermometer reads 165°F in the thickest part.
- 5
Remove from the oven and let rest 3 minutes. Serve hot with jasmine rice and lime wedges.
Tools you’ll need
- sheet pan
- paper towels
- small mixing bowl
- instant-read thermometer
- oven
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