Chicken Grilled in Lemon Leaves

Name: Chicken Grilled in Lemon Leaves (Ga Nuong la Chanh)
Yield: Serves 6 as an Appetizer, 4 as a Main Course
Cuisine: Vietnam
Ingredients: Lemon Chile Dipping Sauce; About 24 small pieces fresh lemon zest (each piece about ¼-inch square; optional); 3 tablespoons vegetable oil; ¼ cup Asian fish sauce; 2 teaspoons ground turmeric, or 1 tablespoon finely grated peeled fresh turmeric; 2 teaspoons ground turmeric, or 1 tablespoon finely grated peeled fresh turmeric; 2 tablespoons palm sugar or light brown sugar; 2 tablespoons palm sugar or light brown sugar; 1 large or 2 medium-size shallots, minced (about ¼ cup); Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper; About 30 fresh lemon leaves or large basil leaves; Coarse salt (kosher or sea) and freshly ground black pepper; 1½ pounds skinless, boneless chicken thighs, or 2 pounds bone-in chicken thighs; About 30 fresh lemon leaves or large basil leaves; 1½ pounds skinless, boneless chicken thighs, or 2 pounds bone-in chicken thighs; 1½ pounds skinless, boneless chicken thighs, or 2 pounds bone-in chicken thighs

Ga Nuong la Chanh

Preparation info

Serves
6
as an Appetizer

Difficulty
Medium

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

If the walls could talk. Just about everybody who was anybody visiting Hanoi in the last century stayed at the hotel Metropole. From French colonials to the former American defense secretary Robert McNamara and his nemesis, Ho Chi Minh; from Jane Fonda to Joan Baez to, more recently, Sheryl Crow. And all, undoubtedly, at some point during their stay, enjoyed a house specialty: gà nuóng lá chanh, chicken grilled in fresh lemon leaves. Like most Vietnamese grilling, this is a simple di

Ingredients

Asia
Vietnam
Main course
Starter
South East Asia
Gluten-free

Ingredients

Method