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 servings
Cuisine: vietnamese
Ingredients: 900 g chicken thigh boneless, skin-on; 4 clove garlic finely minced; 2 pcs red chili finely minced; 1 pcs red shallot finely minced; 20 g lemongrass outer layers removed, finely minced; 2 tbsp fish sauce; 1 tbsp oyster sauce; 1 tbsp sugar; 1 tsp salt; 0.5 tsp black pepper freshly ground; 1 tbsp vegetable oil; 1 pcs lime for serving (optional); 10 g cilantro fresh, for serving (optional)

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.

An original recipe by Forkin

Total time: 1 hr 15 min
Serves: 4
Difficulty: Medium
Per serving: 550 kcal

Gluten-free

Allergen information: may contain fish, molluscs, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

900 gchicken thigh, boneless, skin-on

marinade

4 clovegarlic, finely minced
2 pcsred chili, finely minced
1 pcsred shallot, finely minced
20 glemongrass, outer layers removed, finely minced
2 tbspfish sauce
1 tbspoyster sauce
1 tbspsugar
1 tspsalt
0.5 tspblack pepper, freshly ground
1 tbspvegetable oil

garnish

1 pcslime, for serving(optional)
10 gcilantro, fresh, for serving(optional)

Equipment

tongs · grill · large bowl · meat thermometer

The method

Step by step

1
Pat the chicken thighs dry with paper towels.
About 1 min
Cook’s 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.
About 3 min
3
Add the chicken thighs to the bowl with the marinade, ensuring each piece is thoroughly coated.
About 2 min
Cook’s 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.
About 30 min
Cook’s 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).
About 10 min
Cook’s note: Clean the grill grates thoroughly before preheating to prevent sticking.
6
Place the marinated chicken thighs skin-side down on the hot grill.
About 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.
About 20 min
Cook’s 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.
About 5 min
Cook’s note: Resting allows the juices to redistribute, resulting in more tender and flavorful chicken.
9
Serve immediately with fresh lime wedges and cilantro.

Per serving

Nutrition

68%Score

Calories: 549.8kcal
Protein: 59.8g
Carbs: 11.8g
Fat: 28.4g
Fibre: 1g
Sugar: 4.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

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

Reheating

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