Charred Vietnamese Lemongrass Grilled Chicken
Chef & Safety Quick Answer: Ga Nuong marinates chicken thighs in finely minced lemongrass bulbs, fish sauce, shallots, garlic, and dark soy before high-heat grilling.
Cook Charred Vietnamese Lemongrass Grilled Chicken for 15 minutes until the internal temperature reaches 165°F Minimum. Rest for 5–10 Mins before slicing so juices redistribute and carryover heat reaches full USDA FSIS food safety standards.
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| Recipe | Charred Vietnamese Lemongrass Grilled Chicken |
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Ga Nuong marinates chicken thighs in finely minced lemongrass bulbs, fish sauce, shallots, garlic, and dark soy before high-heat grilling. Direct flames caramelize sugar and fish sauce onto poultry surfaces for authentic Saigon street-food smokiness.
Recipe Overview & Cooking Metrics
| Prep Time | 20 minutes | Cook Time | 15 minutes |
| Total Time | 40 minutes | Servings | 4 servings |
| Calories / Serving | 390 kcal | Protein / Serving | 35g |
| Cuisine | Vietnamese Street Food | Category | Grilled |
Equipment Needed
- Cast iron grill pan or charcoal grill
- Food processor or sharp chef knife for lemongrass
- Tongs
- Digital probe meat thermometer
Ingredients
- 2 pounds boneless skin-on or skinless chicken thighs
- 3 stalks fresh lemongrass, outer fibrous layers removed, tender white bulb finely minced
- 3 shallots, finely minced
- 5 cloves garlic, minced
- 2.5 tablespoons authentic Vietnamese fish sauce (nuoc mam)
- 2 tablespoons brown sugar or honey
- 1 tablespoon dark soy sauce (for deep caramel color)
- 1 tablespoon oyster sauce
- 1 tablespoon neutral cooking oil
- 1/2 teaspoon freshly cracked black pepper
- Accompaniments: steamed jasmine rice or rice vermicelli noodles (bun), sliced cucumbers, pickled daikon and carrots (do chua), fresh mint, cilantro, and sweet chili lime dipping sauce (nuoc cham)
Step-by-Step Cooking Instructions
- Finely mince lemongrass bulb, shallots, and garlic (pulse in a mini food processor for finest texture).
- In a bowl, mix minced aromatics with fish sauce, brown sugar, dark soy sauce, oyster sauce, oil, and black pepper.
- Coat chicken thighs thoroughly in marinade, massaging spices into meat. Marinate at room temperature for 20 minutes (or refrigerate up to 8 hours).
- Preheat a cast iron grill pan over medium-high heat for 5 minutes until smoking hot. Lightly oil grates.
- Lay chicken thighs flat on grill grates. Cook undisturbed for 6 to 7 minutes on first side until edges turn charred and deeply caramelized.
- Flip and cook for 5 to 6 minutes until chicken reaches 175°F (79°C) on an instant-read thermometer.
- Transfer grilled chicken to a cutting board and rest for 5 minutes to seal juices, then slice across into 1/2-inch strips.
- Serve sliced chicken over bowls of warm jasmine rice or chilled rice vermicelli noodles with fresh mint, crunchy pickled carrots, and nuoc cham dipping sauce.
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Frequently Asked Questions
Peel away the 2 to 3 tough green outer layers until you reach the pale tender white bulb. Slice thinly and mince very finely with a sharp knife or pulse in a food processor.
Nuoc Cham, the classic Vietnamese table condiment made by whisking lime juice, fish sauce, sugar, water, minced garlic, and sliced red bird’s eye chilies.
Yes. Air fry at 380°F (193°C) for 14 minutes, flipping halfway, then increase heat to 400°F (204°C) for 3 minutes to achieve charred caramelized edges.
Method
The key details are in the summary above.
Essential Benchmarks for Perfect Poultry
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Safe Pull Temp
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Resting Time Formula
Retain up to 40% more natural juices with proper carryover heat resting.
Salt Ratio & Timing
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Crispy Skin Science
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Nutrition per serving
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