Gà Nướng - Vietnamese Grilled Chicken
Tender chicken thighs marinated in lemongrass, garlic, and fish sauce, then grilled until caramelized and charred. A classic Vietnamese street food with smoky, aromatic, and slightly sweet flavors.
- Total time
- 35 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 8 thighs (about 2 lb) boneless, skin-on chicken thighs
- 3 stalks lemongrass stalks, white and light green parts only
- 6 cloves garlic cloves
- 3 tablespoons fish sauce
- 2 tablespoons honey
- 2 tablespoons lime juice
- 2 tablespoons neutral oil
- ½ teaspoon salt
Instructions
- 1
Trim any excess fat from the chicken thighs with a sharp knife, then pat them dry with paper towels—drier skin will brown better when grilled.
- 2
Slice the lemongrass stalks crosswise into thin rings, about 1/8 inch thick, discarding the dry root ends and top leaves—you'll have fragrant, pale rings.
- 3
Mince the garlic cloves until the pieces are smaller than a grain of rice, about the size of pencil-tip dots, so they dissolve into the marinade.
- 4
In a small bowl, combine the minced garlic, sliced lemongrass, fish sauce, honey, lime juice, neutral oil, and salt—stir with a spoon until the honey is fully dissolved.
- 5
Place the chicken thighs in a gallon-size zip-top bag or a shallow bowl, then pour the marinade over them and stir to coat all sides evenly.
- 6
Seal the bag (or cover the bowl with plastic wrap) and refrigerate for at least 2 hours, or overnight—the longer you marinate, the deeper the flavor.
- 7
Remove the chicken from the refrigerator 15 minutes before grilling so it reaches room temperature—this helps it cook evenly and prevents the outside from charring before the inside cooks.
- 8
Preheat your grill to medium-high heat for 10 minutes until you can hold your hand 2 inches above the grate for only 3–4 seconds—the metal should glow faintly.
- 9
Remove the chicken thighs from the marinade and arrange them skin-side down on the hot grill grates, spacing them 2 inches apart so they don't touch.
- 10
Grill the chicken skin-side down for 5–6 minutes without moving them, until the skin is deep golden brown with light char marks—resist the urge to flip early.
- 11
Flip each thigh with tongs so the flesh side now faces down, then grill for 4–5 minutes more until the thickest part registers 165°F on an instant-read thermometer.
- 12
Transfer the cooked chicken to a clean plate and let it rest for 3 minutes—the juices will redistribute and keep the meat moist when you bite into it.
Tools you’ll need
- sharp knife
- cutting board
- paper towels
- small bowl
- spoon
- gallon-size zip-top bag or shallow bowl
- plastic wrap (if using a bowl)
- charcoal or gas grill
- instant-read thermometer
- long-handled tongs
- clean serving plate
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