Grilled Lemongrass Chicken (Gà Nướng Xả) – Authentic Vietnamese Flavor from Your Grill
Grilled Lemongrass Chicken (Gà Nướng Xả) is a Vietnamese classic bursting with bold, citrusy flavor. Marinated in lemongrass, garlic, fish sauce, and spices, then grilled to smoky perfection, this dish is juicy, aromatic, and easy to make. Serve it with rice, noodles, or fresh herbs for a restaurant-quality meal at home. Perfect for summer BBQs, meal prep, or weeknight dinners!
Equipment
- Grill, oven, or air fryer
- Mixing bowl
- Knife and cutting board
- Food processor or mortar and pestle (optional)
- Wire rack (for oven method)
- Meat thermometer
Ingredients
For the Chicken:
- 1.5 lbs (700g) skin-on, boneless chicken thighs
- 3 stalks fresh lemongrass, finely minced
- 3 cloves garlic, minced
- 2 shallots, minced
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp honey (or brown sugar)
- 1 tbsp vegetable oil
- ½ tsp ground black pepper
Optional Garnishes & Sides:
- Nuoc cham dipping sauce
- Pickled carrots and daikon
- Fresh herbs: mint, cilantro, Thai basil
- Lime wedges
- Cooked rice or vermicelli noodles
Instructions
- Prep the Lemongrass: Trim and peel the lemongrass stalks. Mince the tender inner parts finely or pound into a paste.
- Make the Marinade: In a bowl, mix lemongrass, garlic, shallots, fish sauce, soy sauce, honey, oil, and pepper.
- Marinate the Chicken: Add chicken to the marinade, coat thoroughly, and refrigerate for 4–12 hours.
- Grill Method: Preheat grill to medium-high. Grill chicken 5–7 minutes per side until charred and internal temp reaches 165°F (74°C).
- Oven Method: Preheat oven to 400°F (200°C). Place chicken on wire rack over baking sheet. Roast 25–30 minutes, flipping halfway. Broil for 2 minutes to char.
- Air Fryer Method: Preheat to 375°F (190°C). Cook chicken in a single layer for 15–20 minutes, flipping once.
- Rest & Serve: Let chicken rest 5 minutes before slicing. Serve with rice, noodles, or in bánh mì with herbs and pickles.
Notes
- For extra caramelization, reserve a bit of marinade to brush on during cooking.
- Substitute tofu or mushrooms for a vegetarian version—use soy sauce instead of fish sauce.
- Avoid acidic ingredients in the marinade if marinating overnight.
- Fresh lemongrass is key—frozen or dried versions lack the same punch.
- Resting the meat after cooking ensures juiciness and flavor retention.