Grilled Lemongrass Chicken / Gà Nướng Sả
This lemongrass chicken has quickly become one of my signature dishes because it's versatile, quick and easy to prepare, and absolutely delicious!Ga Nuong Sa is a staple commonly found in Vietnamese restaurants all over, typically served on top of a bed of vermicelli noodles, over broken rice, or in a banh mi. I like skin-on
- Prep time
- 45 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs Skin-On Chicken Thighs
- 2 tbsp Minced Lemongrass
- 2 tbsp Minced Shallots
- 1 tbsp Minced Garlic
- 1 tbsp Grated Ginger
- 3 tbsp Oyster Sauce
- 2 tbsp Soy Sauce
- 1 tbsp Fish Sauce
- 2 tbsp Honey
- 2 tbsp Brown Sugar
- 2 tbsp Neutral Oil
- Salt and Pepper
Instructions
- 1
Preheat oven to 400F degrees
- 2
Debone and trim off excess fat on chicken thighs. Optionally, pound chicken thighs to even thickness
- 3
Combine minced lemongrass, shallots, garlic, oyster sauce, soy sauce, fish sauce, honey, brown sugar, salt, pepper, and oil in a mixing bowl. Add chicken thighs, mix well, and marinate in the fridge covered for at least half an hour. The longer, the better!
- 4
Add chicken to a wire rack and bake for 40 minutes, flipping halfway in between. Check that the internal temp of the chicken reaches 165 degrees
- 5
Rest, slice and serve!