Vietnamese Grilled Chicken in Five-Spice and Turmeric

 

How to Make Gà Nướng Ngũ Vị 

Gà nướng ngũ vị, or grilled chicken seasoned with aromatic five-spice powder and turmeric, makes a hugely flavorful and easy Vietnamese preparation. The chicken gets briefly marinated in a mix of spices, fish sauce, lemongrass and garlic. Grilling imparts smoky char while keeping the meat juicy. The spices add just enough kick without overpowering the chicken. Follow these simple steps to make this Vietnamese grilled chicken specialty at home.

Ingredients You’ll Need

– 1 lb boneless chicken thighs or legs
– 1 lemongrass stalk, minced
– 2 cloves garlic, minced
– shallot, diced
– 1 tablespoon five-spice powder
– 1 teaspoon ground turmeric
– 2 tablespoon fish sauce
– 1 tablespoon oil + more for grilling
– 1 lime, cut into wedges
– Fresh cilantro and chilies

 

 

 

Prep the Chicken and aromatics

Rinse the chicken and pat dry with paper towels. Cut or pound the chicken into roughly 1/2 inch thickness so it grills quickly. Peel and mince the garlic. Dice the shallot. Remove tough outer layers from lemongrass and mince only the tender white portion.

Make the Marinade

In a bowl, combine the minced lemongrass, garlic, shallots, five-spice powder, ground turmeric, 1 tablespoon fish sauce, 1 tablespoon oil, and 2 tablespoons water. Mix well so spices dissolve.

Marinate the Chicken

Add the chicken pieces to the spice marinade. Use your hands to coat all over. Let marinate at least 15 minutes up to overnight in the fridge. The longer, the more flavorful.

Grill the Chicken

Heat an outdoor grill or grill pan over medium high heat. Oil the grates. Add chicken and grill 3-5 minutes per side until blackened in spots and cooked through. Grill in batches if needed without crowding.

Slice and Serve

Slice the grilled chicken across the grain. Serve with lime wedges, fresh chilies, cilantro and nuoc cham dipping sauce on the side. Enjoy this super savory and aromatic Vietnamese chicken hot off the grill!

Optional Dipping Sauces:

– Nuoc cham fish sauce
– Soy sauce, lime juice and chili mix
– Hoisin peanut dipping sauce

 

 

 

Tips for Best Results

– Use boneless chicken legs or thighs for ideal texture.
– Let chicken marinate longer for more flavor.
– Grill over medium heat to prevent burning.
– Slice across the grain before serving.
– Pair with rice, vermicelli noodles or veggies.

Try These Flavor Variations

– Use lemongrass only for the marinade.
– Add grated ginger to the marinade for tang.
– Use coriander, cumin and chili powder instead of five-spice powder.
– Serve wrapped in lettuce leaves with mint, vermicelli.

Conclusion

This easy grilled chicken makes a delicious, quick Vietnamese-inspired meal hot off the grill. Adjust the spices to your taste and enjoy! 

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