Easiest Way to Make Vietnamese Chao Ga

Vietnamese Grilled Lemongrass Chicken

Delicious goi cuon(fresh spring rolls) are filled with shrimp, vegetables and herbs | © mikel bilbao gorostiaga travels / alamy stock photo.

Recipe Summary Vietnamese Grilled Lemongrass Chicken

Chicken marinated with lemongrass and grilled. Garnish with rice paper, lettuce, cucumber, bean sprouts, mint, and ground peanut.

Ingredients | Vietnamese Chao Ga

2 tablespoons canola oil

2 tablespoons finely chopped lemongrass

1 tablespoon lemon juice

2 teaspoons soy sauce

2 teaspoons light brown sugar

2 teaspoons minced garlic

1 teaspoon fish sauce

1 ½ pounds chicken thighs, or more to taste, pounded to an even thickness

Directions

Mix canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce together in a mixing bowl until the sugar is dissolved; add chicken and turn to coat in the marinade.

Marinate chicken in the refrigerator for 20 minutes to 1 hour.

Preheat grill for medium heat and lightly oil the grate.

Remove chicken thighs from the marinade and shake to remove excess marinade. Discard the remaining marinade.

Grill chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Info | Vietnamese Chao Ga

prep: 10 mins cook: 10 mins additional: 20 mins total: 40 mins Servings: 4 Yield: 4 servings

TAG : Vietnamese Grilled Lemongrass Chicken

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