Main CourseDinner

Ga Nuong Muoi Ot (Spicy Salt-Grilled Chicken)

Name: Ga Nuong Muoi Ot (Spicy Salt-Grilled Chicken)
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 15 min
Yield: 4 portioner
Cuisine: vietnamese
Ingredients: 900 g chicken thigh boneless, skin-on; 4 fed garlic finely minced; 2 stk. red chili finely minced; 1 stk. red shallot finely minced; 20 g lemongrass outer layers removed, finely minced; 2 spsk. fish sauce; 1 spsk. oyster sauce; 1 spsk. sugar; 1 tsk. salt; 0,5 tsk. black pepper freshly ground; 1 spsk. vegetable oil; 1 stk. lime for serving (valgfrit); 10 g cilantro fresh, for serving (valgfrit)

This Vietnamese grilled chicken dish features succulent chicken marinated in a vibrant blend of chili, garlic, and spices, then grilled to perfection. The spicy, savory, and slightly sweet flavors make for a delicious and aromatic meal. It's fantastic served with steamed rice or a fresh salad.

En original opskrift af Forkin

Tid i alt: 1 t. 15 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 550 kcal

Glutenfri

Allergenoplysninger: kan indeholde fisk, bløddyr og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

900 gchicken thigh, boneless, skin-on

marinade

4 fedgarlic, finely minced
2 stk.red chili, finely minced
1 stk.red shallot, finely minced
20 glemongrass, outer layers removed, finely minced
2 spsk.fish sauce
1 spsk.oyster sauce
1 spsk.sugar
1 tsk.salt
0,5 tsk.black pepper, freshly ground
1 spsk.vegetable oil

garnish

1 stk.lime, for serving(valgfrit)
10 gcilantro, fresh, for serving(valgfrit)

Udstyr

tongs · grill · large bowl · meat thermometer

Fremgangsmåde

Trin for trin

1
Pat the chicken thighs dry with paper towels.
Ca. 1 min.
Kokkens note: Removing excess moisture helps the chicken skin crisp up during grilling.
2
In a medium bowl, combine the minced garlic, minced red chili, minced red shallot, minced lemongrass, fish sauce, oyster sauce, sugar, salt, black pepper, and vegetable oil.
Ca. 3 min.
3
Add the chicken thighs to the bowl with the marinade, ensuring each piece is thoroughly coated.
Ca. 2 min.
Kokkens note: Use your hands to really work the marinade into the chicken.
4
Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 4 hours for deeper flavor.
Ca. 30 min.
Kokkens note: The longer the marination, the more flavorful and tender the chicken will be.
5
Preheat your grill to medium-high heat (around 200°C or 400°F).
Ca. 10 min.
Kokkens note: Clean the grill grates thoroughly before preheating to prevent sticking.
6
Place the marinated chicken thighs skin-side down on the hot grill.
Ca. 1 min.
7
Grill for 8-10 minutes per side, or until the internal temperature reaches 74°C (165°F) and the skin is nicely charred and crispy.
Ca. 20 min.
Kokkens note: Flip only once to get good grill marks and prevent the chicken from drying out. If flare-ups occur, move the chicken to a cooler part of the grill.
8
Remove the grilled chicken from the heat and let it rest for 5 minutes before slicing.
Ca. 5 min.
Kokkens note: Resting allows the juices to redistribute, resulting in more tender and flavorful chicken.
9
Serve immediately with fresh lime wedges and cilantro.

Pr. portion

Næringsindhold

68%Score

Kalorier: 549,8kcal
Protein: 59,8g
Kulhydrat: 11,8g
Fedt: 28,4g
Kostfibre: 1g
Sukker: 4,5g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

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Opbevaring

Store leftover grilled chicken in an airtight container in the refrigerator.

Genopvarmning

Reheat in a preheated oven at 175°C (350°F) until warmed through, or in a pan over medium heat.