Deutsch One of my go-to recipes is Vietnamese Grilled Lemongrass Chicken aka “Gà nướng xả”.
This dish is not only delicious, yet incredibly easy to prepare, making it perfect for midweek meals or large groups.
Table of Contents
What is “Gà Nướng Xả”?
Vietnamese Lemongrass Chicken (or Gà Nướng Xả) in Vietnamese, typically refers to chicken grilled with lemongrass.
Lemongrass is a popular herb in Vietnamese cooking, and no wonder—it’s also a favorite ingredient in Southeast Asian kitchens! This zesty herb brings a citrusy kick with a touch of mintiness that really freshens up any dishes.
Actually, this Grilled Lemongrass Chicken is much more popular among overseas Vietnamese than among mainlanders.
I guess it’s like the chicken version of Lemongrass Pork Chops (Sườn Nướng) in a Cơm Tấm platter.
In Vietnam, locals prefers Gà Xào Xả Ớt (Spicy Lemongrass Chicken), where pieces of chicken are stir-fried with sliced lemongrass and chili, then braised until caramelized.
More Vietnamese and Asian recipes with lemongrass:
Ingredients
You can find the ingredients at Asian markets. For precise measurements, refer to the recipe card at the end of this post.
- 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.
Instructions
Prepare the marinade: Blend the lemongrass stalk, scallions, garlic with 2-3 tbsp of water. With this method, you will not bite into any uncomfortable lumps of lemongrass
Marinade the chicken: combine the chicken with all these ingredients: blended aromatics, fish sauce, soy sauce, coconut milk, black sugar. Set aside for at least 3 hour, up to 24 hours (or marinate the chicken overnight in the fridge).
Cook the chicken: Before cooking, leave the chicken at room-temperature for around 20 minutes. Remove as much as marinade on the chicken (It could prevent the chicken from burning).
- With air fryer: place the chicken upside down in the air fryer and cook for 10 minutes at 356°F (180°C). Increase the temperature to 400°F (200°C), flip the chicken, air fry for another 5 minutes.
- With oven: preheat the oven to 400°F (200°C) for 15 minutes. Place the chicken on a grill rack with the drip tray underneath, then bake it for 15-20 minutes or until it’s a delicious golden brown.
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: this grilled chicken goes great with my Instant Pot sticky rice (together with Thai BBQ Dipping Sauce). Or serve it with microwave jasmine rice, or coconut basmati rice.
- With banh mi: as a filling for Vietnamese banh mi sandwich.
- With rice noodles: Create your bowl of bún gà nướng with rice noodles, shredded salad, pickled daikon & carrots, scallion oil and Nước Chấm dipping sauce.
- With rice papers: as a filling for chicken avocado spring rolls together 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 Asian Recipes with chicken:
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Vietnamese Lemongrass Chicken (Gà Nướng Xả)
Equipment
- 1 Air fryer
- 1 blender
Ingredients
Marinating chicken
- 1.1 lb deboned chicken thighs (chicken legs) (500g)
- 1 stalk lemongrass
- 1 big clove garlic
- 1 scallion
- 2-3 tbsp water
- 1½ tbsp fish sauce
- 1 tbsp soy sauce
- 2 tbsp black sugar (or honey)
- 1 tbsp coconut milk
Condiments
- Vietnamese scallion oil (recommended)
- Vietnamese dipping fish sauce (recommended)
- Chopped roasted peanuts (recommended)
- Vietnamese pickled daikon and carrots (Đồ Chua) (recommended)
- Thinly sliced leafy salad (recommended)
- 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 approximately 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.
