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Authentic Vietnamese Grilled Chicken (Gà Nướng)

Close-up of perfectly cooked Vietnamese Grilled Chicken pieces showing a moist interior and a dark, caramelized glaze.
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Follow this recipe to make flavorful Vietnamese Grilled Chicken using a classic lemongrass and fish sauce marinade, resulting in tender meat with a caramelized exterior.

Ingredients

Scale
  • 2 lbs chicken thighs, bone-in, skin-on (or preferred cut)
  • 4 stalks lemongrass, tough outer layers removed, finely minced
  • 4 cloves garlic, minced
  • 2 shallots, minced
  • 1/4 cup fish sauce
  • 1/4 cup honey or brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon vegetable oil
  • 1 teaspoon ground turmeric
  • 1 teaspoon black pepper
  • Juice of 1 lime

Instructions

  1. Prepare the marinade: In a medium bowl, combine the minced lemongrass, garlic, shallots, fish sauce, honey or brown sugar, soy sauce, oyster sauce, vegetable oil, turmeric, black pepper, and lime juice. Mix well.
  2. Pat the chicken pieces dry with paper towels. This helps the marinade adhere and promotes better searing.
  3. Place the chicken in a large zip-top bag or non-reactive dish. Pour the marinade over the chicken, ensuring all pieces are coated.
  4. Marinate the chicken in the refrigerator for at least 4 hours, or preferably overnight for the best flavor penetration.
  5. Preheat your grill to medium-high heat (about 375°F). If using charcoal, let the coals burn until covered in white ash. Lightly oil the grates.
  6. Remove the chicken from the marinade, letting excess drip off. Discard the remaining marinade.
  7. Grill the chicken skin-side down first for 6 to 8 minutes until the skin is nicely browned and beginning to char slightly.
  8. Flip the chicken and continue grilling for another 15 to 20 minutes, turning occasionally, until the internal temperature reaches 165°F. Baste lightly with any reserved, unused marinade during the last few minutes if desired, watching carefully to prevent burning due to the sugar content.
  9. Remove the chicken from the grill and let it rest for 5 minutes before serving.

Notes

  • For oven baking, place chicken on a rack over a baking sheet and bake at 400°F for 30 to 40 minutes, switching to the broiler for the last 3 minutes to achieve caramelization.
  • Serve this chicken with steamed jasmine rice or over vermicelli noodles with fresh herbs and Nuoc Cham dipping sauce.
  • If you prefer a less intense char, cook over indirect heat after the initial sear.

Nutrition

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