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Flavorful Grilled Vietnamese Chicken Ga Nuong Sa

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A vibrant Vietnamese grilled chicken recipe featuring a lemongrass marinade that delivers smoky, sweet, and savory flavors perfect for BBQs and quick dinners.

Ingredients

Scale
  • 2 pounds boneless, skin-on chicken thighs
  • 3 fresh lemongrass stalks, finely minced
  • 4 cloves garlic, minced
  • 2 small shallots, finely chopped
  • 3 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • Juice of 1 lime
  • 2 tablespoons vegetable oil
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon chili flakes (optional)

Instructions

  1. Trim the tough ends off the lemongrass stalks, then finely mince the tender white and light green parts. Combine with minced garlic and shallots in a bowl.
  2. Add fish sauce, brown sugar, lime juice, vegetable oil, black pepper, and chili flakes (if using) to the lemongrass mixture. Stir until sugar dissolves.
  3. Place chicken thighs in a large resealable bag or bowl and pour marinade over. Massage marinade into meat to coat thoroughly. Refrigerate for at least 1 hour, preferably 4-6 hours or overnight.
  4. Preheat grill to medium-high heat (around 400°F / 205°C) with a cooler zone to avoid flare-ups.
  5. Grill chicken thighs skin-side down first for 6-7 minutes per side, flipping once, until charred and cooked through (internal temperature 165°F / 74°C).
  6. Let chicken rest on a plate tented with foil for 5 minutes to redistribute juices.
  7. Serve sliced or whole with fresh herbs, steamed rice, salad, or wrapped in lettuce leaves with nuoc cham dipping sauce.

Notes

Marinate chicken overnight for best flavor. Control flare-ups by using a cooler zone on the grill. Use skin-on thighs for juiciness. Rest chicken before slicing to keep it tender. If no grill is available, broil or use a grill pan but watch carefully to avoid burning the marinade sugars.

Nutrition

Keywords: Vietnamese grilled chicken, Ga Nuong Sa, lemongrass chicken, BBQ chicken, grilled chicken recipe, easy Vietnamese recipe, lemongrass marinade

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