When I’m pressed for time, one of my favorite quick fixes is Vietnamese Grilled Lemongrass Chicken, or “Gà Nướng Xả.”
Not only is this dish bursting with flavor, but it’s also a breeze to prepare, making it the perfect choice for midweek dinners or gatherings with family and friends.
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What is “Gà Nướng Xả”?
Vietnamese Lemongrass Chicken (Gà Nướng Xả) is a delightful dish featuring chicken grilled with fragrant lemongrass.
Lemongrass is a beloved herb in Vietnamese cooking. Its zesty, citrusy flavor with a hint of mint adds a refreshing touch to any dish. Interestingly, Grilled Lemongrass Chicken is more popular among the Vietnamese diaspora than in Vietnam itself.
You could think of it as the chicken counterpart to Lemongrass Pork Chops (Sườn Nướng), often served with a Cơm Tấm platter.
In Vietnam, locals often prefer Gà Xào Xả Ớt (Spicy Lemongrass Chicken) and Gà Kho Gừng (Caramelized Ginger Chicken), where tender pieces of chicken are stir-fried with lemongrass and chili (or ginger), then braised to perfection until caramelized.
Related Recipes | More Vietnamese and Asian recipes with lemongrass
(Vietnamese Beef Stew with Tapioca Noodles)
(Thai Stir-fried Red Curry Chicken)
(Vietnamese Spicy Beef Noodle Soup)
(Cà Ri Gà)
Ingredients
- Deboned chicken legs or chicken thighs: they have a slightly higher fat content than other parts of the chicken, which makes them incredibly juicy and flavorful.
- Aromatics: lemongrass, garlic and scallions.
- Seasonings: fish sauce, soy sauce, brown sugar (or honey).
- Coconut milk: my secret tip. It helps tenderize the chicken. You could replace coconut milk with milk.
- Vietnamese lemongrass chili oil (sốt sa tế): it’s optional but I highly recommend.
How to serve Gà Nướng Xả
This tasty lemongrass chicken is a perfect accompaniment to any summertime BBQ or potluck! Enjoy it on its own, or serve it alongside steamed rice, rice noodles, or as a filling for rice paper rolls and Banh Mi baguettes.
With rice
Bánh Mì: Make a Bánh Mì Gà Nướng by layering a crispy Vietnamese baguette with grilled lemongrass chicken, a spread of creamy Vietnamese mayo, and rich Vietnamese liver pâté.
With rice noodles: Create your bowl of Bún Gà Nướng with rice noodles, shredded salad, Vietnamese pickled daikon & carrots, scallion oil and Nước Chấm dipping sauce.
With rice papers: Use the chicken as a filling for chicken spring rolls, then serve with Vietnamese peanut sauce.
Helpful Tips
- Use fresh lemongrass: To get the best flavor from the lemongrass, use fresh lemongrass stalks.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze them for a month.
- Frozen, marinated chicken should be consumed within 2-3 weeks.
More tasty Asian recipes with chicken
(Gà Nướng)
(Vietnamese Rotisserie Chicken)
Vietnamese Lemongrass Chicken (Gà Nướng Xả)
Ingredients
Marinating chicken
- 1.1 lb deboned chicken thighs (chicken legs) (500g)
- 1 stalk lemongrass
- 1 big clove garlic
- 1 sprig scallion
- 3 tbsp water
- 1 tbsp fish sauce (to your taste)
- 1 tbsp soy sauce (to your taste)
- 2 tbsp brown sugar (or honey) (to your taste)
- 1 tbsp coconut milk (or cooking oil)
Side dishes
- Rice noodles (recommended)
- Vietnamese dipping fish sauce (Nước Chấm) (recommended)
- Vietnamese pickled daikon and carrots (Đồ Chua) (recommended)
- Thinly sliced leafy salad (recommended)
- Chopped roasted peanuts (optional)
- Vietnamese scallion oil (optional)
- Thinly-sliced cucumber (optional)
- Mung bean sprouts (optional)
Instructions
- Blend the lemongrass stalk, scallions, garlic with 2-3 tbsp of water. This technique ensures that you won't bite any unpleasant lumps of lemongrass
- Marinade the chicken with all these ingredients: fish sauce, soy sauce, the previous blended aromatics, coconut milk, black sugar (or honey). Set aside for at least 3 hour, up to 24 hours (I often leave it overnight in the fridge).
- Allow the chicken to sit at room temperature for 20 minutes before cooking. Ensure to remove excess marinade from the chicken to prevent it from burning.
- Air fry the chicken upside down for 10 minutes at 356°F (180°C). Increase the temperature to 400°F (200°C), flip the chicken, then air fry it for another 5 minutes.
- If you're using an oven, preheat it to 400°F (200°C) for 15 minutes. Next, place the chicken on a grill rack with the drip tray underneath, and bake it for 15-20 minutes or until it's beautifully golden brown and delicious.
- Enjoy the grilled chicken with rice noodles and all accompaniments.
I really appreciate this post. I have been looking all over for this! Thank goodness I found it on Bing. You’ve made my day! Thanks again
Your comment also makes my day!! I’m really glad that you like my recipe and give it a try!!
Dear Cielle, Thank you for the recipe. Made this with leftover fillets of turkey breast. Run out of fish sauce so I used another tbsp soya sauce & added salt. Grilled it on a teflon pan & it came out super tender & moist. I used it to make Banh Mi following your recipe. My hubby said he loves it, tastes so authentic with pickled radish & carrots, fresh cucumber strips & coriander, no Pate bec hubby does not like. I dare say my Banh Mi is almost as good as street vendors in vietnam. Better than some chain store in Singapore. Thank you again for sharing your recipes. God Bless!
Dear Ong KC,
Your feedback really lights up my day. I’m very glad that you could whip up your Bánh Mì at home with my recipes. If you have any questions about Vietnamese food, feel free to send me an email. As a native Vietnamese, I believe I can help.
Have a nice day ^^.
Cielle