Gà Nướng (Vietnamese Grilled Chicken)

🧂 Ingredients

• 1 Whole chicken(About 1.5-2 kg (3-4 lbs), preferably free-range for better flavor.)
• 4 stalks Lemongrass(Trim tough outer layers, use only the tender lower white and pale green parts. Finely mince or pound.)
• 1 tsp Five-spice powder
• 3 tbsp Fish sauce(Use a good quality Vietnamese brand for authentic flavor.)
• 2 tbsp Honey(Can substitute with brown sugar if honey is unavailable.)
• 6 cloves Garlic(Minced finely.)
• 1 tbsp Vegetable oil(For the marinade.)
• 1 tsp Salt(For seasoning the chicken before grilling.)
• 0.5 tsp Black pepper(Freshly ground, for seasoning the chicken before grilling.)

👨‍🍳 Instructions

1. 1

   Prepare the chicken: Place the whole chicken breast-side down on a cutting board. Using sturdy kitchen shears or a sharp knife, cut along one side of the backbone to remove it. Repeat on the other side. Flip the chicken over and press down firmly on the breastbone to flatten it (this is called spatchcocking or butterflying). This ensures even cooking. Pat the chicken dry with paper towels, then score the skin and flesh deeply in several places, especially on the thicker parts of the thighs and breasts. This allows the marinade to penetrate better.

   ⏱️ 10 minutes
2. 2

   Make the marinade: In a medium bowl, combine the minced lemongrass, five-spice powder, fish sauce, honey, minced garlic, and vegetable oil. Stir well until the honey is dissolved and all ingredients are thoroughly mixed.

   ⏱️ 5 minutes
3. 3

   Marinate the chicken: Place the spatchcocked chicken in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it gets into all the nooks and crannies. Rub the marinade all over the chicken, including under the skin where possible. Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.

   ⏱️ 10 minutes prep + 4+ hours marinating
4. 4

   Prepare for grilling: Remove the chicken from the refrigerator about 30 minutes before grilling to allow it to come closer to room temperature. Discard the marinade. Season the chicken generously on both sides with salt and freshly ground black pepper.

   ⏱️ 5 minutes prep
5. 5

   Grill the chicken: Prepare your grill for medium-low heat. For charcoal grills, arrange coals to one side for indirect heat, or spread them evenly and wait for the flames to die down to glowing embers. Aim for a grill temperature of approximately 160-180°C (320-350°F). Place the chicken skin-side down on the cooler side of the grill (indirect heat) if using charcoal, or on the grill grates away from direct flame. Close the grill lid. Grill for 20-25 minutes per side, or until the chicken is cooked through and the skin is golden brown and slightly charred. The internal temperature should reach 74°C (165°F) in the thickest part of the thigh, avoiding the bone. Turn the chicken occasionally to ensure even cooking and prevent burning.

   ⏱️ 40-50 minutes
6. 6

   Rest and serve: Once cooked, transfer the chicken to a clean cutting board. Tent loosely with foil and let it rest for 10-15 minutes. This allows the juices to redistribute, resulting in a more tender and moist chicken. Carve the chicken into pieces and serve hot. It is traditionally served with a salt-pepper-lime dipping sauce (nuoc cham muoi tieu chanh).

   ⏱️ 10-15 minutes

💡 Pro Tips

• ✓Spatchcocking (butterflying) the chicken is crucial for even cooking, ensuring both breast and thigh meat are perfectly done.
• ✓Marinating for at least 4 hours, or preferably overnight, significantly enhances the flavor and tenderness of the chicken.
• ✓Grilling over medium-low heat (indirect heat if possible) prevents the exterior from burning before the interior is cooked through. Watch for flare-ups.
• ✓The salt-pepper-lime dip is essential for balancing the rich flavors of the chicken. Mix fresh lime juice, fish sauce, salt, and freshly ground black pepper to taste.

🔄 Variations

• For an oven-roasted version, preheat your oven to 190°C (375°F) and roast the marinated chicken for 50-60 minutes, or until cooked through.
• Experiment with adding other aromatics to the marinade such as ginger, shallots, or a touch of chili for heat.
• Grill chicken pieces (thighs, drumsticks, wings) instead of a whole chicken for quicker cooking times.

🥗 Nutrition

Per serving