Photograph of the finished Lemongrass Grilled Chicken

Vietnam · Gà nướng sả

Lemongrass Grilled Chicken

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

What to get ready

  • Photograph of Chicken thighs Chicken thighs 3.1 lb
  • Photograph of Lemongrass Lemongrass 7.1 oz
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Shallots Shallots 2
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Sugar Sugar 1.7 oz
  • Photograph of Oil Oil ½ cup
  • Photograph of Chilli Chilli 8
  • 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, using only the base because the green leaves burn black and become bitter when grilled.
  2. 2 Mix lemongrass with shallots, garlic, fish sauce, sugar, and chili peppers to create a thick marinade.
  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 32 minutes, flipping once and brushing with marinade every 10 minutes.
  5. 5 Grill for another 5 minutes at the highest heat until the lemongrass coating on the skin is slightly charred and fragrant, then sprinkle with pepper.

With an appliance

  • Air fryer 35 min

    Replace steps 4-5: steam in a hot air fryer at 190 degrees for 24 minutes, flip at minute 14, raise to 200 degrees for the last 4 minutes to crisp the skin.

  • Charcoal grill 30 min

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

Start cooking