Gà Nướng Sả Ớt
This grilled chicken is intensely aromatic, with lemongrass bringing bright citrus notes, chili adding gentle heat, and fish sauce delivering deep savory character. The exterior chars lightly and caramelizes while the inside stays juicy, making it a bold but fresh-tasting centerpiece.
Ingredients
Gà và ướp sả ớt
- 500 gboneless skin-on chicken thighs
- 2 stalks (about 40 g)lemongrass, tender inner part only, very finely minced
- 1 small (about 10 g)red chili, finely minced
- 4 cloves (about 16 g)garlic, finely minced
- 25 mlfish sauce
- 3 gground turmeric
- 2 gblack pepper
- 15 mlavocado oil
Ăn kèm và hoàn thiện
- 1 wholelime, cut into wedges
- 120 gcucumber, sliced
- 10 gfresh cilantro leaves
Instructions
- 1
Preheat a grill pan, cast-iron skillet, or outdoor grill over medium-high heat. Pat the chicken thighs dry so they sear rather than steam.
- 2
In a bowl, make the marinade by mixing the minced lemongrass, chili, garlic, fish sauce, turmeric, black pepper, and avocado oil into a coarse paste. Rub it thoroughly over the chicken, coating all surfaces. Let it stand for 10 minutes at room temperature; this short rest helps the aromatics adhere and takes the chill off the meat for more even cooking.
- 3
While the chicken rests, slice the cucumber, pick the cilantro leaves, and cut the lime into wedges for serving.
- 4
Place the chicken skin-side down on the hot grill or pan. Cook for 5-6 minutes until the skin is browned with light charring at the edges. Adjust the heat to medium if the lemongrass or garlic starts to darken too quickly; the goal is deep color without burning.
- 5
Flip and cook the second side for 5-6 minutes more, then turn once or twice as needed for even caramelization, until the thickest part reaches 74°C and the juices run clear. Total cooking time will usually be 12 minutes depending on thickness.
- 6
Transfer the chicken to a plate and rest for 3 minutes so the juices redistribute. Slice if desired, then serve with cucumber, cilantro, and lime wedges for squeezing over the top.
Nutrition per serving
Notes
- •For the best texture in a short recipe, use boneless thighs rather than bone-in pieces; they cook faster and stay juicy.
- •Minced lemongrass should be very fine so it perfumes the chicken instead of leaving woody bits.
- •If using an outdoor grill, lightly oil the grates to reduce sticking from the marinade.
- •This is paleo-friendly as written and pairs well with grilled vegetables or a crisp herb salad.
Background
Gà nướng sả ớt is a classic Vietnamese style of grilled chicken built on the fragrant combination of lemongrass, chili, garlic, and fish sauce. Variations are found across Vietnam, from street-food grills to home kitchens, where the dish is prized for its balance of savory, citrusy, spicy, and smoky flavors.
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