Gà Nướng Sả Ớt

Nutrition · per serving

Steps

1. 1

   Preheat a grill pan, cast-iron skillet, or outdoor grill over medium-high heat. Pat the chicken thighs dry so they sear rather than steam.

   500 g boneless skin-on chicken thighs
2. 2

   In a bowl, make the marinade by mixing the minced lemongrass, chili, garlic, fish sauce, turmeric, black pepper, and avocado oil into a coarse paste. Rub it thoroughly over the chicken, coating all surfaces. Let it stand for 10 minutes at room temperature; this short rest helps the aromatics adhere and takes the chill off the meat for more even cooking.

   2 stalks (about 40 g) lemongrass, tender inner part only, very finely minced1 small (about 10 g) red chili, finely minced4 cloves (about 16 g) garlic, finely minced25 ml fish sauce3 g ground turmeric2 g black pepper15 ml avocado oil500 g boneless skin-on chicken thighs
3. 3

   While the chicken rests, slice the cucumber, pick the cilantro leaves, and cut the lime into wedges for serving.

   1 whole lime, cut into wedges120 g cucumber, sliced10 g fresh cilantro leaves
4. 4

   Place the chicken skin-side down on the hot grill or pan. Cook for 5-6 minutes until the skin is browned with light charring at the edges. Adjust the heat to medium if the lemongrass or garlic starts to darken too quickly; the goal is deep color without burning.

   500 g boneless skin-on chicken thighs
5. 5

   Flip and cook the second side for 5-6 minutes more, then turn once or twice as needed for even caramelization, until the thickest part reaches 74°C and the juices run clear. Total cooking time will usually be 12 minutes depending on thickness.

   500 g boneless skin-on chicken thighs
6. 6

   Transfer the chicken to a plate and rest for 3 minutes so the juices redistribute. Slice if desired, then serve with cucumber, cilantro, and lime wedges for squeezing over the top.

   500 g boneless skin-on chicken thighs1 whole lime, cut into wedges120 g cucumber, sliced10 g fresh cilantro leaves

Origin & History

Gà nướng sả ớt is a classic Vietnamese style of grilled chicken built on the fragrant combination of lemongrass, chili, garlic, and fish sauce. Variations are found across Vietnam, from street-food grills to home kitchens, where the dish is prized for its balance of savory, citrusy, spicy, and smoky flavors.