* 2 Green or Red Chili finely chopped * 1 inch Ginger finely chopped * 1 tbsp Minced Garlic * 2 tbsp Soy Sauce * 1 tbsp Fish Sauce * 1/3 cup Oyster Sauce * 1 tbsp Chinese Rice Wine * 1/2 tsp Chinese Five Spice Powder * 1 tbsp Lemongrass finely chopped * 1 kg Skin on Chicken Thighs * 1 tbsp Butter * 2 tbsp Honey
### Instructions
* In a medium bowl, mix together the chili, ginger, garlic, soy sauce, fish sauce, oyster sauce, Chinese rice wine, Chinese Five Spice, and lemongrass. * Coat the chicken pieces in the marinade then store in the fridge for at least 30 minutes or overnight. * Preheat oven to 400 F. * Arrange the marinated chicken thighs on a roasting pan then bake in the middle rack of the oven for 15-25 minutes. * After 25 minutes, take out the chicken and pour any juices into a small saucepan. Flip the chicken then return to the oven for another 15 minutes. * Add the butter to the saucepan with the honey. Reduce for a few minutes until it has been reduced by a third and is a thicker sauce. * Take the chicken back out and pour the honey sauce evenly over the chicken, then cook for another 5-10 minutes, or until the juices run clear when pierced at the thickest point. Remove from the oven and leave to rest for 5 minutes before serving. * Serve hot with steamed rice.
2 Comments
You can make the recipe [HERE](https://dobbernationloves.com/food-drink/ga-nuong-vietnamese-grilled-chicken-recipe/).
### Ingredients
* 2 Green or Red Chili finely chopped
* 1 inch Ginger finely chopped
* 1 tbsp Minced Garlic
* 2 tbsp Soy Sauce
* 1 tbsp Fish Sauce
* 1/3 cup Oyster Sauce
* 1 tbsp Chinese Rice Wine
* 1/2 tsp Chinese Five Spice Powder
* 1 tbsp Lemongrass finely chopped
* 1 kg Skin on Chicken Thighs
* 1 tbsp Butter
* 2 tbsp Honey
### Instructions
* In a medium bowl, mix together the chili, ginger, garlic, soy sauce, fish sauce, oyster sauce, Chinese rice wine, Chinese Five Spice, and lemongrass.
* Coat the chicken pieces in the marinade then store in the fridge for at least 30 minutes or overnight.
* Preheat oven to 400 F.
* Arrange the marinated chicken thighs on a roasting pan then bake in the middle rack of the oven for 15-25 minutes.
* After 25 minutes, take out the chicken and pour any juices into a small saucepan. Flip the chicken then return to the oven for another 15 minutes.
* Add the butter to the saucepan with the honey. Reduce for a few minutes until it has been reduced by a third and is a thicker sauce.
* Take the chicken back out and pour the honey sauce evenly over the chicken, then cook for another 5-10 minutes, or until the juices run clear when pierced at the thickest point. Remove from the oven and leave to rest for 5 minutes before serving.
* Serve hot with steamed rice.
Looks fantastic. Thanks for the recipe!