Ga Nuong Muoi Ot (Spicy Salt-Grilled Chicken)
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
Allergen information: may contain fish, molluscs, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover grilled chicken in an airtight container in the refrigerator.
Reheat in a preheated oven at 175°C (350°F) until warmed through, or in a pan over medium heat.
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