Vietnamese
Gà nướng sả
Vietnamese lemongrass grilled chicken with fragrant sả, garlic, shallot, fish sauce, and a little caramelized sweetness. The chicken is best grilled until the edges char lightly and served with rice, cucumber, herbs, and nước chấm.
Ingredients
- Bone-in chicken thighs or whole legs, skin on600g
- Lemongrass, tender pale parts finely minced3 stalks
- Garlic, minced3 cloves
- Shallot, minced1 large
- Fish sauce2 tbsp
- Oyster sauce1 tbsp
- Palm sugar or light brown sugar1 tbsp
- Honey1 tsp
- Ground black pepper1/2 tsp
- Fresh red chili, minced1 small
- Neutral oil1 tbsp
- Annatto oil1 tsp
- Cooked jasmine rice2 cups
- Cucumber slices1/2 cucumber
- Fresh cilantro or Vietnamese mint1 small handful
- Nước chấm1/4 cup
Method
- Pat the chicken dry, then make 2 to 3 shallow cuts through the thickest parts so the marinade can penetrate.
- In a mortar or bowl, combine the lemongrass, garlic, shallot, fish sauce, oyster sauce, sugar, honey, black pepper, chili, neutral oil, and annatto oil into a rough fragrant paste.
- Rub the marinade thoroughly over the chicken and into the cuts, then cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
- Remove the chicken from the refrigerator 30 minutes before cooking so it is not ice cold when it hits the grill.
- Prepare a charcoal grill for medium heat, with a slightly cooler side for moving the chicken if the sugar begins to darken too quickly.
- Grill the chicken skin side down first, turning often, until the skin is browned, the lemongrass is lightly charred, and the thickest part reaches 74°C.
- Move the chicken to the cooler side whenever flare-ups occur, and continue grilling until the meat is cooked through and glossy, about 20 to 25 minutes total.
- Rest the chicken for 5 minutes, then serve with jasmine rice, cucumber slices, fresh herbs, and nước chấm.
Common questions
Can I substitute chicken thighs with drumsticks or boneless chicken for gà nướng sả?
Yes. Drumsticks work well and cook a little faster than bone-in thighs. Boneless thighs are fine too, but reduce grilling time and watch closely so the sugar in the marinade doesn’t scorch before the chicken cooks through.
How long should I marinate the chicken for the best flavor?
At least 2 hours gives good flavor, but overnight is better and more aromatic. If you’re short on time, even 30 minutes helps, though the lemongrass and fish sauce will be less developed.
What are the most common mistakes when grilling this chicken?
The biggest mistakes are too much heat, not turning often enough, and grilling straight from the fridge. The sugar-based marinade can burn quickly, so use medium heat and move the chicken to a cooler zone when it darkens too fast.
How should I store leftovers, and how long do they keep?
Cool the chicken quickly, then refrigerate in an airtight container for up to 3 days. Reheat gently in the oven or a covered pan so the skin doesn’t dry out. Rice should be stored separately and eaten within 2 days.
What should I serve with gà nướng sả besides rice and cucumber?
Jasmine rice and cucumber are classic, but you can also add pickled carrots and daikon, fresh herbs like cilantro or mint, and a simple nuoc cham dipping sauce. A crisp salad also balances the smoky, sweet-savory chicken nicely.