Gà nướng mắc khén (Classic Grilled Chicken with Sichuan Pepper)
Món truyền thống · Vietnamese
A classic Vietnamese dish featuring chicken marinated in a fragrant blend of mak kheng (Sichuan pepper), lemongrass, garlic, and chili, then grilled to smoky perfection. The mak kheng provides a unique numbing and citrusy flavor.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Chicken thighs or drumsticks1 kg
- Mak kheng (Sichuan pepper)2 tbsp
- Lemongrass3 stalks
- Garlic5 cloves
- Fresh chili peppers2-3
- Fish sauce3 tbsp
- Honey or sugar1 tbsp
- Vegetable oil2 tbsp
- Salt1 tsp
- Black pepper1/2 tsp
- Water2 tbsp
Các bước
- 1
Toast the mak kheng lightly in a dry pan until fragrant, then grind into a coarse powder.
- 2
Finely mince the lemongrass (white part only), garlic, and chili peppers.
- 3
In a large bowl, combine the ground mak kheng, minced lemongrass, garlic, chili, fish sauce, honey/sugar, vegetable oil, salt, and black pepper. Mix well to form a marinade.
- 4
Add the chicken pieces to the marinade, ensuring they are evenly coated. Marinate for at least 30 minutes, or preferably 2-4 hours in the refrigerator.
- 5
Preheat your grill to medium-high heat. If using a charcoal grill, wait for the coals to be covered in white ash.
- 6
Grill the marinated chicken for about 20-25 minutes, turning occasionally, until cooked through and nicely charred. Baste with any remaining marinade during the last few minutes of grilling.
- 7
Remove from grill and let rest for 5 minutes before serving.
