Monday, August 30, 2010

This is like the best chicken recipe EVER


It was time to make chicken for dinner and it just sounded so boring. So I got on my computer to do some searching for ideas. I knew that I wanted something easy to grill outside. I ran upon a recipe for Grilled Chicken (Ga Nuong)
 which sounded interesting but nothing to get really excited about. That was until I tasted it. This simple recipe might be the best grilled chicken that I have ever made. It is Umami at its finest.


The marinade is simple. Almost so simple that you will be tempted to add or subtract something, but I beg you not to do that. Give it a try just as is and I swear you will be happy.


I now have a favorite chicken recipe that isn't unhealthy and it is so beautiful in its simplicity!


I got this recipe from Real Simple although I saw it posted in more than one place.

Grilled Chicken (Ga Nuong)
From "Into the Vietnamese Kitchen" by Andrea Nguyen
(Printable Recipe)

1/4 teaspoon granulated sugar
1/2 teaspoon salt
1 1/2 teaspoons black pepper
1 tablespoon fish sauce
1 tablespoon fresh lime juice
2 tablespoons canola or other neutral oil
2 3/4 pounds chicken thighs (I prefer bone-in but remove skin and trim fat)
I added about 1 tbl of garlic (ok, so *I* did change it a little)

1. In a small mixing bowl. combine all ingredients except the chicken and stir well. Place chicken in a nonreactive (pottery, plastic, glass) dish. Pour marinade over chicken and use your fingers to massage marinade into the meat, distributing the seasonings as evenly as possible. Marinate at room temperature for at least 30 minutes, or cover with plastic wrap and refrigerate for two hours.

2. To grill: Prepare a medium-hot charcoal fire or preheat a gas grill to medium. Place chicken on grill rack and cook, turning after five minutes. Continue cooking until internal juices run clear. You are looking for an internal temperature of approximately 165 degrees.

3. To oven-roast and broil: Preheat oven to 400 degrees. Place chicken in a roasting dish and cook until juices run clear, about 25 minutes. For a deeper browning, place chicken under the broiler for about 60 seconds.


  1. Looks delicious!!

  2. I love how simple it is yet it looks great!

  3. So simple! I like the addtions of garlic, but then, I almost always up the garlic quotient in my recipes! Yum.

  4. Oh I love chicken. This sounds like a vietnamese recipe? Fish sauce is such a great flavor. Love it!

  5. And those veggies with it look really yummy too! I'll definitely have to try this one!

  6. The flavors sound so wonderful - a must try for sure!

  7. This looks insanely good, I'm going to have to give this a try!

  8. Charcoal grilling can be tricky with chicken. Try baking and finishing on the grill vs. the broiler! Nice recipe, thanks!

  9. Tonight I am making this with a whole chicken on the Rotisserie. We will see how it comes out.

    Farmer Ben: Too hot to bake. Dr Food is a Texan and loves his grill. He has that flame under control!

  10. I make this a lot of times too but with lemongrass..try it sometime!

  11. Whole chicken didn't work out as well.

    Momgateway: I will give lemongrass a try!

  12. MMMM - that looks fantastic. I'm going to make stuffed chicken breasts soon and I think I'll try this for the marinade. Thanks :-) Kate @ kateis cooking

  13. I am Jamaican And WE love chicken.This recipe is a keeper, i made it for Sunday dinner i also add garlic scallion and Jamaican scotch bonnet pepper and my family was going crazy, thank you.

  14. Kate: sounds good!

    Anonymous: I think the additions sound wonderful.

  15. I made this as the recipe read. I was disappointed that the flavor was not more pungent. It was good but not as I thought it would be

  16. Sorry Anonymous2. I guess everyone has different taste buds. You are right that it isn't really pungent. So if you as anonymous 1 stated you could add chili or something else to it. Play around with it.

  17. Chicken thighs cooked with Janes wild mixed up crazy salt (you can buy at super market) at 180 deg.s for 1.75 hours is awesome as well.

  18. Anonymous3: Thanks for that tip. I have some Janes in the cupboard and will give it a try.

  19. Now THAT looks like good chicken.
    Got the recipe. I have got to give this one a try. Carolyn B

  20. This looks insanely good, I'm going to have to give this a try!