Photograph of the finished Gà Nướng Chanh Sả Mayo

Vietnam · Gà nướng chanh sả xốt mayonnaise

Gà Nướng Chanh Sả Mayo

50 min Hands-on time + 3 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 3.4 lb
  • Photograph of Lemongrass Lemongrass 5.6 oz
  • Photograph of Lime Lime 6
  • Photograph of Mayonnaise Mayonnaise 8.5 oz
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Chilli Chilli 8
  • Photograph of Sugar Sugar 1.7 oz
  • Photograph of Oil Oil ⅓ cup
  • Photograph of Black pepper Black pepper 0.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Finely chop the white base of the lemongrass and mix it with garlic, chili peppers, fish sauce, sugar, and lemon zest.
  2. 2 Use only the lemon peel in the marinade; the lemon juice will leave residue if marinating for up to 3 hours.
  3. 3 Make two incisions down to the bone in the chicken thighs, then marinate for 3 hours in the refrigerator.
  4. 4 Bake at 200 degrees for 30 minutes, flipping once and brushing with marinade every 10 minutes.
  5. 5 Mix mayonnaise with lemon juice and a little marinade to make a dipping sauce.
  6. 6 Brush mayonnaise onto the chicken during the last 5 minutes of cooking, then grill until the sauce is browned and speckled.

With an appliance

  • Air fryer 40 min

    Change to step 4: steam in a 190-degree oven for 22 minutes, flip at minute 13; spread mayonnaise during the last 4 minutes.

  • Charcoal grill 45 min

    Grill the meat 15 cm above the grill for 20 minutes, flipping every 4 minutes because the lemongrass sticks to the skin and burns easily.

Start cooking