Grilled/Roasted Chicken with Lemon Leaves (Gà Nướng Lá Chanh) and Dipping Sauce (Muối Ớt Chanh)

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6 comments on Grilled/Roasted Chicken with Lemon Leaves (Gà Nướng Lá Chanh) and Dipping Sauce (Muối Ớt Chanh)
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Here’s a Vietnamese take on lemon chicken, starting with a whole butterflied chicken, with the backbone removed for easy roasting or grilling.

The chicken is rubbed with a fragrant mix of lemongrass, garlic, shallots, and lemon leaves, then lightly seasoned with chicken bouillon powder, sugar, and salt. It’s served with a tangy, spicy dipping sauce on the side.

What I love about this recipe is the heavy use of aromatics. Garlic, shallots, and lemongrass last a long time in the fridge, so I always have them on hand. Plus, I have a lemon tree in my backyard, making lemon leaves easy to come by.

If you don’t have lemon leaves, you can substitute with any citrus leaves like orange or lemon, or simply use citrus zest for a similar fragrant touch.

While a food processor makes the prep quicker, it’s not essential. You can finely chop the ingredients or use a mortar and pestle to really bring out the flavors.

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Grilled Roasted Chicken with Lemon Leaves (Gà Nướng Lá Chanh) and Dipping Sauce (Muối Ớt Chanh) Recipe

Roasted Vietnamese Chicken with Lemon Leaves (Gà Nướng Lá Chanh)

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  • Author: Vicky Pham
  • Total Time: 1 hour
  • Yield: 4 1x
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Description

Roasted chicken marinated in lemongrass, garlic, shallots, and lemon leaves, served with a zesty spicy lemon dipping sauce.

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Ingredients

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Chicken Marinade

  • 1 small whole chicken (butterflied with backbone removed)
  • 1 stalk lemongrass (bottom half only, slice thin)
  • 5 large lemon/lime leaves (slice into thin strips)
  • 1 large shallot (peel)
  • 5 large garlic cloves (peel)
  • 2 teaspoons granulated sugar
  • 2 teaspoons chicken bouillon powder
  • 2 teaspoons sea salt

Spicy Lemon Dipping Sauce (Muoi Ot Chanh)

  • 1 teaspoon sea salt
  • 1/2 teaspoon MSG
  • 4 tablespoons lemon/lime juice
  • Red chili peppers (mince)

Instructions

  1. In a food processor, chop up lemongrass, lime/lemon leaves, shallot, garlic, sugar, chicken bouillon powder and salt until combined.
  2. Marinate chicken liberally with mixture.
  3. Roast chicken: Preheat the oven to 425°F. Line a large baking sheet with parchment paper or a wire rack. Roast chicken with skin side down for 25 minutes. Flip. Roast for additional 25 minutes until golden brown.
  4. Make the dipping sauce: Combine salt, MSG, lemon/lime juice and chili peppers. Mix until combined. Serve on the side with chicken.
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Side Dish
  • Method: Bake
  • Cuisine: Asian, Vietnamese

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6 responses to “Grilled/Roasted Chicken with Lemon Leaves (Gà Nướng Lá Chanh) and Dipping Sauce (Muối Ớt Chanh)”

  1. Jodie

    What could u use to substitute the msg? Would a seaweed extract and salt work to add umami?

    Reply
  2. Evangelina Monterroza

    Can we do this with other chicken parts? I’m new to cooking and don’t feel comfortable using a whole chicken yet. What parts of the chicken would you recommend as a substitute?

    Reply
    1. Vicky Pham

      Absolutely. I recommend chicken thighs if you don’t want to use the whole chicken. That’s my favorite part. Lots of flavor and won’t dry out 😀

      Reply
  3. Hanh

    Just a suggestion. For the printable recipes, can you add the link to your website at the bottom? I print these and like to know where they came from because I go back to look for more recipes.

    Reply
  4. Michele

    Where can you find lemon/lime leaves? What is a good substitue if any?

    Reply
    1. Vicky Pham

      If you have an Asian market nearby, they usually have kaffir lime leaves, which you can use for this recipe. Otherwise, you can substitute with the zest of lime/lemon and even an orange.

      Reply

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