Entree: Vietnam – Central Vietnam – Gà Nướng Sả (Lemongrass-marinated and grilled bone-in chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 5 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 3 stalks lemongrass, white parts only, finely minced (about 3 tbsp (45 ml), 1 1/16 oz (30 g))
- 4 cloves garlic, minced (about 2 tbsp (30 ml), 0.42 oz (12 g))
- 2 shallots, minced (about 3 tbsp (45 ml), 1 9/16 oz (45 g))
- 3 tbsp (45 ml) fish sauce
- 1 tbsp (15 ml) light soy sauce
- 2 tbsp (25 g) palm sugar or brown sugar
- 2 tbsp (30 ml) vegetable oil
- 1/2 tsp (1 g) ground turmeric
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (6 g) kosher salt
- 1 tbsp (15 ml) lime juice
- 2 tbsp (30 ml) honey (optional, for glazing)
- 8 bamboo skewers, soaked if using

Show original ingredient measurements

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 3 stalks lemongrass, white parts only, finely minced (about 3 tbsp, 30 g)
- 4 cloves garlic, minced (about 2 tbsp, 12 g)
- 2 shallots, minced (about 3 tbsp, 45 g)
- 3 tbsp (45 ml) fish sauce
- 1 tbsp (15 ml) light soy sauce
- 2 tbsp (25 g) palm sugar or brown sugar
- 2 tbsp (30 ml) vegetable oil
- 1/2 tsp (1 g) ground turmeric
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (6 g) kosher salt
- 1 tbsp (15 ml) lime juice
- 2 tbsp (30 ml) honey (optional, for glazing)
- 8 bamboo skewers, soaked if using

Instructions

1. In a bowl combine minced lemongrass, garlic, shallots, fish sauce, soy sauce, palm sugar, vegetable oil, turmeric, pepper, salt, and lime juice. Whisk until sugar dissolves.
2. Add chicken thighs to the marinade, massaging the paste into the meat and under the skin where possible. Cover and refrigerate at least 2 hours or up to overnight for best flavor.
3. If using skewers, thread thighs onto soaked bamboo skewers; otherwise prepare grill grate. Preheat grill to medium-high (charcoal preferred for smokiness).
4. Grill chicken over direct heat 6–8 minutes per side, turning once or twice, brushing occasionally with honey mixed with a little oil if using, until internal temperature reaches 165°F (74°C) and edges are nicely charred.
5. Transfer to a platter and let rest 5 minutes. Serve hot with steamed rice, sliced cucumber, herbs, and lime wedges.