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Vietnamese Grilled Chicken (Gà Nướng)

Juicy chicken thighs marinated in a fragrant, authentic blend of lemongrass, garlic, fish sauce, and sugar, grilled to sticky, caramelized perfection.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 2 hours
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vietnamese
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

The Chicken
  • 1.5 lbs Boneless Skinless Chicken Thighs excess fat trimmed
The Lemongrass Marinade
  • 2 stalks Fresh Lemongrass tough outer layers removed, finely minced
  • 4 cloves Garlic minced
  • 1 medium Shallot finely minced
  • 3 tbsp Fish Sauce high quality preferred
  • 1 tbsp Soy Sauce use tamari if gluten-free
  • 3 tbsp Brown Sugar or honey, packed
  • 2 tbsp Neutral Cooking Oil canola or avocado
  • 1/2 tsp Black Pepper freshly cracked
Garnish
  • 2 stalks Green Onions (Scallions) sliced

Equipment

  • Grill or grill pan
  • Mixing bowl
  • Tongs

Method
 

  1. Prepare the aromatics: Peel the tough outer layers of the lemongrass and finely mince the tender pale core. Mince the garlic and shallot.
  2. In a large bowl or resealable plastic bag, combine the minced lemongrass, garlic, shallot, fish sauce, soy sauce, brown sugar, oil, and black pepper. Mix until the sugar is dissolved.
  3. Add the chicken thighs to the marinade, ensuring they are completely coated. Seal and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
  4. Preheat an outdoor grill or indoor cast-iron grill pan over medium-high heat. Lightly oil the grates.
  5. Remove the chicken from the marinade, letting excess liquid drip off. Grill for 5-7 minutes per side, watching closely so the sugar does not burn, until deeply charred and the internal temperature reaches 165°F (74°C).
  6. Remove from the grill and let the chicken rest for 5 minutes before slicing. Garnish with fresh green onions and serve hot.

Notes

Serve over rice, in a vermicelli noodle bowl, or stuffed into a crusty baguette for a homemade Banh Mi.