Gà Nướng Mật Ong (Vietnamese Honey Glazed Chicken)

Ingredients

• 4 tablespoons honey
• 4 tablespoons low-sodium soy sauce
• 2 tablespoons fish sauce
• 6 count garlic cloves, peeled
• 2 stalks fresh lemongrass, white and light green parts only
• 1 count red bird's eye chili
• 2 count shallots, peeled
• 2 tablespoons extra-virgin olive oil
• 8 count boneless skinless chicken thighs
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ cup fresh cilantro, coarsely chopped
• 2 count lime wedges
• 2 cups jasmine rice, cooked

Instructions

1. 1

   Make the marinade: Peel and finely mince 6 garlic cloves. Trim the white and light green parts from 2 stalks of lemongrass, discard the dry outer layers, then cut into thin rounds — you should have about 3 tablespoons. Thinly slice 2 peeled shallots. Finely mince 1 red bird's eye chili (remove seeds if you prefer less heat). Place all of these in a food processor along with 4 tablespoons of honey, 4 tablespoons of low-sodium soy sauce, 2 tablespoons of fish sauce, and 2 tablespoons of extra-virgin olive oil. Pulse until you have a coarse paste with visible flecks of aromatics — do not overblend into a smooth purée.

2. 2

   Pat the 8 boneless skinless chicken thighs completely dry with paper towels — removing surface moisture allows the marinade to adhere better and helps develop a caramelized crust. Season both sides evenly with 0.5 teaspoon of kosher salt and 0.25 teaspoon of black pepper.

3. 3

   Combine the chicken and marinade: Place the seasoned chicken thighs in a large bowl or zip-top bag. Pour the honey-lemongrass marinade over the chicken and toss thoroughly until every piece is evenly coated. Cover and refrigerate for at least 15 minutes while you set up your cooking station — if you have time, marinate for up to 4 hours for deeper flavor.

4. 4

   Set a 12-inch cast iron skillet over medium-high heat and let it preheat for 2 minutes until a drop of water dances and evaporates on contact. The pan must be hot enough to sear the chicken deeply without sticking.

5. 5

   Working with one piece at a time, carefully lift each chicken thigh from the marinade, allowing excess glaze to drip back into the bowl — reserve the remaining marinade. Lay the thigh flat in the hot skillet. You should hear an aggressive sizzle. Do not move it. Let it sear undisturbed for 4-5 minutes until the bottom develops a deep golden-brown crust with some caramelized edges. This creates the signature burnished appearance.

6. 6

   Flip each thigh and sear the other side for 3-4 minutes until equally golden. Work in batches so you do not crowd the pan — crowding drops the temperature and causes steaming instead of searing. Transfer seared thighs to a plate as they finish.

7. 7

   Once all chicken is seared, reduce the heat to medium and return all thighs to the skillet in a single layer if possible, or slightly overlapping. Pour the reserved marinade over the chicken, scraping any browned bits from the bottom of the pan with a wooden spoon — these bits are pure flavor. Stir gently to coat, then let the glaze come to a gentle simmer.

8. 8

   Simmer uncovered for 8-10 minutes, occasionally spooning the glaze over the thighs. Watch for the glaze to thicken and darken slightly, and the chicken's internal temperature to reach 165°F when checked with an instant-read thermometer inserted at the thickest part without touching bone. The glaze should coat the chicken like a shiny lacquer.

9. 9

   Transfer the glazed chicken to a serving platter, spooning any remaining glaze from the pan over the top. Scatter 0.5 cup of coarsely chopped fresh cilantro across the chicken and serve with lime wedges on the side — a squeeze of fresh lime brightens the sweet, savory glaze.

10. 10

    Serve alongside 2 cups of cooked jasmine rice to soak up the luxurious glaze. The dish is best eaten while the glaze is still slightly warm and the chicken is juicy throughout.

Tools you’ll need

• 12-inch cast iron skillet
• large bowl or zip-top bag
• food processor
• paper towels
• instant-read thermometer
• wooden spoon
• serving platter

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