Grilled Chicken Ga Nuong
Transport your taste buds to Vietnam with Grilled Chicken Gà Nướng, a flavorful and aromatic dish that’s sure to impress. Juicy, bone-in chicken thighs are marinated in a bold blend of lemongrass, garlic, shallots, fish sauce, and honey, enhanced by the golden hue of ground turmeric. After soaking in this fragrant marinade, the chicken is grilled to perfection, achieving irresistibly crispy skin and tender, succulent meat. This Vietnamese classic pairs beautifully with steamed jasmine rice, crisp cucumber slices, and tangy pickled vegetables, offering a perfect balance of savory, sweet, and zesty flavors. Whether you're hosting a weekend barbecue or craving an exotic homemade dinner, this quick and easy recipe is guaranteed to delight. Keywords: Vietnamese grilled chicken, Gà Nướng recipe, lemongrass chicken, grilled chicken thighs, authentic Vietnamese cuisine.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 2 stalks Lemongrass stalks (finely minced)
- 3 cloves Garlic cloves (finely minced)
- 2 medium-sized Shallots (finely minced)
- 2 tablespoons Fish sauce
- 1 tablespoon Soy sauce
- 1 tablespoon Oyster sauce
- 1 tablespoon Honey
- 1 teaspoon Ground turmeric
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Vegetable oil
Instructions
In a large mixing bowl, combine the minced lemongrass, garlic, and shallots with fish sauce, soy sauce, oyster sauce, honey, ground turmeric, ground black pepper, and 1 tablespoon of vegetable oil. Mix well to create the marinade.
Place the chicken thighs into the bowl with the marinade. Use your hands or a spoon to coat the chicken evenly with the mixture. Cover the bowl with plastic wrap and allow the chicken to marinate in the refrigerator for at least 1 hour, preferably overnight for better flavor.
Preheat your grill or grill pan to medium heat. Lightly brush the grates with the remaining 1 tablespoon of vegetable oil to prevent sticking.
Remove the chicken from the marinade, allowing excess liquid to drip off. Place the chicken thighs skin-side down on the grill, and cook for about 6-8 minutes on each side, or until the skin is golden brown and crispy.
Lower the heat to medium-low if necessary and continue cooking until the internal temperature of the chicken reaches 165°F (74°C). This should take an additional 8-10 minutes, depending on the thickness of the thighs.
Remove the chicken from the grill and let it rest for 5 minutes before serving. Serve with steamed jasmine rice, cucumber slices, and pickled vegetables for a complete Vietnamese meal.
Nutrition Facts
Calories |
1688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.4 g | 153% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 4030 mg | 175% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 20.9 g | ||
| Protein | 115.6 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1633 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
