Description
Grilled Vietnamese Chicken (Gà Nướng) is a flavorful dish featuring tender chicken marinated in a tangy, aromatic mixture of fish sauce, lemongrass, garlic, and ginger, then grilled to perfection. With its balance of savory, sweet, and spicy notes, this dish is perfect for weeknight dinners, BBQs, or meal prepping. Serve it with rice or on a salad for a satisfying meal!
Ingredients
For the Marinade:
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4 boneless, skinless chicken thighs (or breasts)
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2 tablespoons fish sauce
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2 tablespoons soy sauce (or tamari for gluten-free)
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1 tablespoon honey or sugar
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1 tablespoon lime juice
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1 tablespoon vegetable oil
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1 tablespoon garlic, minced
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1 tablespoon fresh ginger, grated
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1 stalk lemongrass, minced (or 1 teaspoon lemongrass paste)
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1 teaspoon ground coriander (optional, for added flavor)
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1/4 teaspoon black pepper
For Garnish (optional):
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Fresh cilantro, chopped
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Sliced chili peppers (optional)
- Lime wedges
Instructions
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Prepare the Marinade:
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In a bowl, combine fish sauce, soy sauce, honey (or sugar), lime juice, vegetable oil, garlic, ginger, lemongrass, coriander (if using), and black pepper. Whisk together until fully combined, and the honey or sugar is dissolved.
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Marinate the Chicken:
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Place the chicken thighs (or breasts) in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken and seal the bag (or cover the dish). Massage the marinade into the chicken to ensure it’s evenly coated.
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Refrigerate the chicken and marinate for at least 30 minutes to 2 hours. For deeper flavor, marinate up to 4 hours.
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Preheat the Grill:
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Preheat your grill to medium-high heat. For charcoal, let the coals burn down to a medium heat. For a gas grill, aim for around 400°F (200°C).
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Grill the Chicken:
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Remove the chicken from the marinade, letting excess marinade drip off (discard the remaining marinade).
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Place the chicken on the grill and cook for 6-8 minutes per side (depending on thickness), or until the chicken reaches an internal temperature of 165°F (74°C) and has a nice char. Avoid moving the chicken too much to get those beautiful grill marks.
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Rest and Serve:
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Once cooked, remove the chicken from the grill and let it rest for 5 minutes.
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Garnish with fresh cilantro, sliced chili peppers, and lime wedges for an extra burst of flavor.
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Notes
Add Heat: For spicier chicken, add chili flakes, fresh sliced chili peppers, or a dash of sriracha to the marinade.Chicken Breasts Option: You can use chicken breasts, but monitor the grilling time closely, as they cook faster and can dry out.Serve with Vegetables: Pair the chicken with grilled vegetables like bell peppers, onions, or zucchini for a complete meal.Serve with Rice: Traditional sides include jasmine rice, sticky rice, or pickled vegetables for an authentic touch.
