Ga Nuong Sa Ot / Spicy Grilled Lemongrass Chicken
If you’ve been following my recipes for a while, you already know how much love my grilled lemongrass chicken gets. It’s easily one of my most popular dishes, and for good reason. It’s smoky, flavorful, and rooted in the kind of Vietnamese home cooking I grew up with. But today, we’re turning it up a
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs Chicken Thighs
- 2 tbsp Minced Lemongrass
- 2 tbsp Minced Shallot
- 1 tbsp Minced Garlic
- 1/2 tbsp Grated Ginger
- 1 tbsp Crushed Dried Thai Chili
- 2 tbsp Soy Sauce
- 2 tbsp Oyster Sauce
- 1 tbsp Fish Sauce
- 1/2 tbsp Shaoxing Wine
- 2 tbsp Honey
- 1/4 tsp Black Pepper
- 1 tbsp Oil
- Rice
- Lettuce
- Cucumber
- Tomato
- Nuoc Cham (Fish Sauce Dipping Sauce)
Instructions
- 1
Prepare the Marinade:
- 2
In a food processor or high-speed blender combine minced lemongrass, shallot, garlic, grated ginger, crushed dried Thai chili, soy sauce, oyster sauce, fish sauce, Shaoxing wine, honey, black pepper, and oil. Blend until thoroughly combined
- 3
Marinate the Chicken:
- 4
Pour the marinade over 2 pounds of chicken thighs to the marinade, making sure each piece is fully coated. Cover and refrigerate for at least 1 hour, or preferably overnight for best results
- 5
Grill the Chicken:
- 6
Preheat your grill to medium-high heat (350F), then brush with oil
- 7
Remove the chicken from the marinade and place it on the grill. Cook for about 4 to 5 minutes per side, or until the chicken reaches an internal temp of 170F and has a nice char
- 8
Serve:
- 9
Let the chicken rest for a few minutes before slicing to lock in the juices
- 10
Serve over white rice, shredded lettuce, tomatoes and cucumbers. Pair with nuoc cham dressing and enjoy!