Lemongrass and Honey Grilled Chicken (Ga Nuong)
Chicken thighs marinated in a fragrant blend of lemongrass, garlic, honey, and fish sauce, then grilled until the skin blisters and chars in spots while the meat stays impossibly juicy. The sweet-savory glaze caramelizes over the flames, filling the air with an irresistible aroma. Served with rice paper, herbs, and nuoc cham for wrapping and dipping.
Ingredients
- 2 lbs bone-in, skin-on chicken thighs (about 6 pieces)
- 3 stalks lemongrass, tender inner part only, finely minced
- 5 cloves garlic, minced
- 2 tablespoons honey
+ 11 more ingredients
Instructions
In a large bowl, combine the minced lemongrass, garlic, honey, fish sauce, soy sauce, oyster sauce, vegetable oil, five-spice powder, black pepper, and turmeric. Mix well.
Score the chicken thighs with 2 to 3 shallow cuts on each side. Add the chicken to the marinade and toss until every piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
Remove the chicken from the refrigerator 30 minutes before grilling to bring it to room temperature.
Preheat a grill or grill pan to medium-high heat. Oil the grates lightly.
Place the chicken thighs skin-side down on the grill. Cook for 6 to 7 minutes without moving until the skin is deeply charred and crispy.
Flip and continue grilling for another 6 to 7 minutes. Baste with any remaining marinade during the last few minutes.
Move the chicken to a cooler part of the grill, cover, and cook for an additional 8 to 10 minutes until the internal temperature reaches 165F.
Rest the chicken for 5 minutes before serving with fresh herbs, rice paper, nuoc cham, and steamed rice.
Nutrition Estimate
Per serving • Estimated by Blinner AI