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 porcje
Cuisine: vietnamese
Ingredients: 900 g chicken thigh boneless, skin-on; 4 ząbek garlic finely minced; 2 szt. red chili finely minced; 1 szt. red shallot finely minced; 20 g lemongrass outer layers removed, finely minced; 2 łyżka fish sauce; 1 łyżka oyster sauce; 1 łyżka sugar; 1 łyżeczka salt; 0,5 łyżeczka black pepper freshly ground; 1 łyżka vegetable oil; 1 szt. lime for serving (opcjonalnie); 10 g cilantro fresh, for serving (opcjonalnie)

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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 1 godz. 15 min
Porcje: 4
Trudność: Średni
Na porcję: 550 kcal

Bezglutenowy

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Przygotowanie stanowiska

Składniki

900 gchicken thigh, boneless, skin-on

marinade

4 ząbekgarlic, finely minced
2 szt.red chili, finely minced
1 szt.red shallot, finely minced
20 glemongrass, outer layers removed, finely minced
2 łyżkafish sauce
1 łyżkaoyster sauce
1 łyżkasugar
1 łyżeczkasalt
0,5 łyżeczkablack pepper, freshly ground
1 łyżkavegetable oil

garnish

1 szt.lime, for serving(opcjonalnie)
10 gcilantro, fresh, for serving(opcjonalnie)

Sprzęt

tongs · grill · large bowl · meat thermometer

Sposób przygotowania

Krok po kroku

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

Na porcję

Wartości odżywcze

68%Ocena

Kalorie: 549,8kcal
Białko: 59,8g
Węglowodany: 11,8g
Tłuszcz: 28,4g
Błonnik: 1g
Cukry: 4,5g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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