Vietnamese Lemongrass Chicken (Gà Nướng Sả)

Classic Vietnamese grilled chicken with aromatic lemongrass. Pairs with garlic noodles for family meals - go light on noodles, heavy on chicken and vegetables for balanced eating.

IngredientsClear All

For the chicken and marinade

• 8 boneless chicken thighs
• 1 stalk lemongrass, finely chopped (approximately 3½ tbsp)
• 4 cloves garlic, minced (approximately 2 tbsp)
• 1 shallot or small onion, minced (approximately 2 tbsp)
• 1½ tbsp fish sauce
• 1½ tbsp dark soy sauce (or mushroom soy sauce or regular soy)
• 2 tbsp sugar
• 2 tbsp water
• Vegetable or avocado oil for coating

For the nuoc cham dipping sauce

• 1 clove garlic, minced
• 2 tbsp fresh lime juice (or white vinegar)
• 6 tbsp hot water
• 2 tbsp + 1 tsp sugar
• 2 tbsp fish sauce
• Grated carrots (optional)
• 1 bird's eye chili pepper, sliced (optional)

For serving

• Garlic noodles (see recipes/pasta-and-sauces/garlic-noodles.md)
• Sliced cucumbers and tomatoes
• Fresh herbs (cilantro, mint, Thai basil)
• Additional vegetable sides or salad

Instructions

1. Prepare the lemongrass: Remove outer layer of lemongrass stalk, trim dry tips and hard base. Use only tender light yellow portions. Finely chop by hand or process in food processor.

2. Make the marinade: Finely chop or grate garlic and shallot (can process with lemongrass if using food processor). Combine with fish sauce, dark soy sauce, sugar, and water.

3. Marinate the chicken: Add chicken thighs to marinade, ensuring they're well coated. Marinate 30 minutes to 1 hour at room temperature, or refrigerate up to 24 hours for best flavor.

4. Prepare for grilling: Remove as much of the aromatics as possible from chicken to prevent burning. Lightly coat chicken with vegetable or avocado oil.

5. Grill the chicken: Preheat grill to medium heat (sugar content in marinade requires moderate temperature, not high). Place chicken skin-side down and sear 2-3 minutes uncovered. Flip, close lid, and cook 5-8 minutes. Check for doneness (total cooking time approximately 12-15 minutes for boneless thighs). Let rest 5 minutes before slicing.

6. Make nuoc cham sauce: Mince garlic into small bowl. Add lime juice and hot water with sugar, mix until sugar dissolves. Stir in fish sauce and adjust to taste. Add chili and/or carrots if desired.

7. Serve: Slice chicken and serve with garlic noodles, sliced cucumbers and tomatoes, fresh herbs, and nuoc cham dipping sauce.

Notes

Lemongrass prep:

• Only use the tender light yellow inner portions
• Outer layers are too tough to eat
• Can substitute with 2 tbsp lemongrass paste if fresh unavailable

Marinating time:

• Minimum 30 minutes for flavor
• Overnight (24 hours) is ideal for maximum flavor penetration
• Don't skip removing aromatics before grilling or they'll burn

Cooking options:

• Grill: Best flavor with char marks
• Stovetop: Use cast iron skillet or frying pan over medium heat
• Oven: Broil on middle rack, watching carefully due to sugar content

Protein substitutions:

• Works great with pork chops or pork shoulder
• Can use with beef (flank steak or skirt steak)
• Chicken breast can be used but thighs are juicier

Make ahead:

• Marinate chicken overnight for easy weeknight cooking
• Nuoc cham can be made 2-3 days ahead
• Cooked chicken keeps 3-4 days refrigerated

Spicy version:

• Add 1-2 tbsp sriracha or chopped Thai chili to marinade
• Always include bird's eye chili in nuoc cham for traditional heat

Family notes: This pairs perfectly with garlic noodles - the kids love the noodles, so make plenty of chicken and add a fresh salad or vegetable side. Strategy: go light on noodles, heavy on protein and vegetables for balanced macros while everyone enjoys the meal together.

Source

From Pups with Chopsticks