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Bowl of marinated Vietnamese Grilled Chicken pieces mixed with chopped herbs, red onion slices, and olive oil dressing.

Vietnamese Grilled Chicken

Vietnamese Grilled Chicken (Gà Nướng Sả) is marinated in lemongrass, garlic, and fish sauce, then grilled until perfectly charred and caramelized. Sweet, savory, and fragrant — this dish transforms humble chicken thighs into something special. Serve it with jasmine rice or in a banh mi for leftovers that taste even better the next day.
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Prep Time 20 minutes
Cook Time 14 minutes
Marinating Time 12 hours
Total Time 12 hours 34 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Southeast Asian, Vietnamese
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds Boneless skinless chicken thighs - Dark meat stays juicy
  • 3 stalks Lemongrass tender white parts only - Finely minced
  • 4 cloves Garlic - Minced
  • 2 Shallots - Minced
  • 3 tablespoons Fish sauce - Adds umami and saltiness
  • 3 tablespoons Soy sauce - Balances fish sauce
  • 3 tablespoons Brown sugar - Helps caramelize
  • 2 tablespoons Honey - Adds sweetness and stickiness
  • 1 tablespoon Sesame oil - For aroma
  • 1 Lime juice only - Freshly squeezed
  • 1 teaspoon Black pepper - Freshly ground
  • 1 teaspoon Chili paste or sriracha - Optional heat
  • 1 tablespoon Coconut water - Tenderizes and subtly sweetens
  • 2 tablespoons Vegetable oil - For grilling
For Serving
  • 2 cups Cooked jasmine rice - Base for serving
  • 1 cup Pickled carrots and daikon - Adds brightness
  • 1 Cucumber - Thinly sliced
  • ½ cup Fresh cilantro and mint - Garnish
  • 1 Lime - Cut into wedges
  • 1 batch Nuoc cham dipping sauce - Recipe below
Nuoc Cham Sauce
  • 3 tablespoons Fish sauce - Base flavor
  • 3 tablespoons Lime juice - Freshly squeezed
  • 2 tablespoons Sugar - Dissolves easily
  • 3 tablespoons Water - To dilute balance
  • 1 clove Garlic - Minced
  • 1 Thai chili - Sliced

Equipment

  • 1 Grill (gas or charcoal) (Medium-high heat (≈400°F))
  • 1 Large mixing bowl (For marinade)
  • 1 Knife and cutting board (To mince lemongrass and aromatics)
  • 1 Tongs (For flipping chicken)
  • 1 Meat thermometer (Check doneness (165°F internal))

Method
 

  1. Combine lemongrass, garlic, and sauces to create a fragrant Vietnamese-style marinade.
  2. Coat chicken thighs fully and chill for hours to absorb all the flavors deeply.
    Glazed grilled chicken topped with sliced green onions, served with fresh cucumber and chili garnishes on a ceramic plate.
  3. Preheat grill to medium-high so the chicken gets perfect char without burning.
  4. Cook each side patiently until caramelized and smoky with sticky sweet glaze.
    uicy grilled chicken pieces sizzling over open flames on a barbecue grill, with char marks and caramelized seasoning visible.
  5. Slice chicken and serve with rice, herbs, pickled vegetables, and nuoc cham.
    Bowl of marinated Vietnamese Grilled Chicken pieces mixed with chopped herbs, red onion slices, and olive oil dressing.

Nutrition

Serving: 250gCalories: 410kcalCarbohydrates: 18gProtein: 36gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gCholesterol: 160mgSodium: 1450mgPotassium: 520mgFiber: 1gSugar: 10gVitamin A: 120IUVitamin C: 7mgCalcium: 35mgIron: 1.4mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

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