Top 10 Most Delicious and Tempting Roasted Chicken Dishes for a Family Meal

Ingredients: For 2 people

• 1 whole chicken
• 50g minced garlic
• 50g minced lemongrass
• 4 tablespoons minced chili
• 20g wild betel leaves
• 3 teaspoons salt
• 4 tablespoons sugar
• 1 teaspoon monosodium glutamate
• 4 stalks green onions
• 1 tablespoon sesame oil
• 4 tablespoons vegetable oil

Required tools: Charcoal grill, oven, skewers, tray, knife, plastic gloves, blender

Instructions:

• Prepare the chicken: Clean the chicken, remove any feathers (small black feathers left on the skin), rub some salt or lemon on the skin to remove any odor, rinse with water, and dry it off.
• Season the chicken: Mix 50g minced garlic, 3 tablespoons minced chili, 1 tablespoon sesame oil, 3 tablespoons sugar, 2 teaspoons salt, 1 teaspoon monosodium glutamate, and 4 tablespoons vegetable oil. Massage the mixture evenly inside and outside the chicken. Let it marinate for 20-30 minutes.
• Grill the chicken: Preheat the charcoal grill. Once the coals are glowing evenly, place the chicken on the grill, turning it often and occasionally brushing it with vegetable oil to prevent it from burning. Grill until the chicken turns a golden-brown color.
• Make the dipping sauce: Blend 50g minced lemongrass and 20g wild betel leaves in a blender until smooth. Transfer to a bowl, then add 1 tablespoon minced chili, 1 teaspoon salt, 1 tablespoon sugar, and mix well.
• Prepare crispy rice with green onion oil: Flatten leftover rice with a rolling pin, place it on parchment paper, and transfer it to an air fryer. Fry for 20 minutes. In a separate bowl, mix finely chopped green onions with 1/2 teaspoon salt, then pour hot oil over it and mix well.
• Serving: The roasted chicken has a crispy skin and perfectly seasoned meat. Dip the chicken in the lemongrass salt sauce, and you'll experience the spicy kick of lemongrass combined with the mild tanginess of wild betel leaves, making the dish incredibly flavorful. Serve the roasted chicken with crispy rice topped with green onion oil for the perfect meal.

Ingredients:

• Whole chicken
• 1 red fermented bean cake
• Honey
• Oyster sauce
• Alcohol
• Shallots, sugar, monosodium glutamate

Instructions:

• Prepare the chicken: After purchasing the chicken, wash it clean and rub it with white alcohol around the chicken to remove any odor. Hang the chicken upside down to allow the internal water to drain. Then, cut the chicken into large pieces for easy eating.
• Make the fermented bean sauce: The key to this dish is preparing the sauce. Start by choosing a good red fermented bean cake, then mash it in a bowl until smooth. Add 1 tablespoon of oyster sauce, 1 tablespoon of honey, a little alcohol, 1 tablespoon of sugar, and some monosodium glutamate. Stir well until the ingredients are fully dissolved.
• Marinate the chicken: Pour the prepared sauce over the chicken, leaving a little behind. Mix the chicken well with your hands to ensure the chicken is evenly coated with the sauce. Use string to tie the chicken or wrap it in foil. Place the chicken in a plastic bag and refrigerate overnight.
• Grill the chicken: Before grilling, finely chop the shallots and mix them with the chicken for fragrance. Preheat the oven and place the chicken on a tray, then roast for about 15 minutes at 250°C. If grilling over charcoal, place the chicken on the grill and roast over moderate heat. During the grilling process, frequently turn the chicken and brush the bean sauce marinade to keep the chicken from drying out.
• Serving: Once the chicken is cooked, serve it on a plate with fresh herbs and a side of salt and lemon dipping sauce for a delicious meal.

Ingredients:

• 1 free-range chicken (about 1.5 – 2 kg)
• 1-2 packets five-spice powder
• Garlic, shallots, kaffir lime leaves
• 1 lemon
• Honey
• Fish sauce, cooking oil, seasoning powder, salt, sugar, pepper, oyster sauce

Instructions:

• Step 1: Prepare the ingredients: Clean the chicken thoroughly with salt and water to remove any odor, then let it dry. Cut the chicken along the breast to open it up. Peel and finely chop the garlic and shallots, wash and slice the kaffir lime leaves, and squeeze the juice from the lemon.
• Step 2: Marinate the chicken: In a bowl, mix fish sauce, seasoning powder, five-spice powder, chopped garlic and shallots, pepper, honey, and oyster sauce. Use a brush to coat the chicken with the marinade, covering both sides. Let it marinate for 3-4 hours (or refrigerate overnight) to absorb the flavors.
• Step 3: Roast the chicken: To avoid burning, remove any excess garlic or shallots stuck to the chicken. Place the chicken on a roasting hook and hang it in a preheated clay pot to roast for 25-30 minutes (maintain even heat for gradual cooking). Mix honey and lemon juice together, then brush it over the chicken after removing it from the pot.
• Return the chicken to the pot and roast for an additional 10 minutes, then coat with the honey-lemon mixture again and roast for another 10 minutes. If you don’t have a clay pot, you can roast it in an oven. Preheat the oven to 180°C for 10 minutes. Roast the chicken for 40 minutes, then apply the honey-lemon glaze and continue roasting for another 10 minutes, repeating the glazing process one more time.
• Step 4: Finish the roasted chicken: Take the chicken out of the pot or oven, cut it into bite-sized pieces, and arrange it on a plate. Garnish with kaffir lime leaves and serve. Enjoy the delicious clay pot roasted chicken with your family!

Nguyên liệu:

• 3 đùi gà (900gr)
• 1 muỗng canh bột ngũ vị hương
• 1 muỗng canh mật ong
• 1 muỗng cafe dầu ăn
• 1 muỗng cà phê đường
• 1 muỗng cà phê muối
• 3 tép tỏi
• Vài bông hoa quế hoặc rau bạc hà (rau húng)

Cách làm:

• Bước 1: Sơ chế:
  • Đùi gà mua về làm sạch lông tơ, dùng muối trắng và gừng xát đều lên gà để làm sạch da gà và khử mùi hôi, sau đó xả sạch lại với nước.
  • Sau đó, các bạn dùng dao khía vài đường trên đùi gà để gà nhanh ngấm gia vị, rồi cho ra đĩa để ráo nước nhé.
  • Chuẩn bị sốt ướp gà ngũ vị hương: lấy một ít nước lọc vào một bát con rồi cho toàn bộ số ngũ vị hương vào khuấy đều cho tan hết. Sau đó cho lần lượt gia vị gồm: mật ong, dầu ăn, đường, tỏi giã nhuyễn và hoa quế hoặc rau bạc hà (rau húng) đã thái nhỏ vào trong bát lại tiếp tục khuấy đều để gia vị tan hết.
  • Sau khi đã hoàn tất nước sốt ướp gà, các bạn cho gà vào bát to rồi rưới toàn bộ nước sốt trên lên đùi gà, trộn đều làm sao cho bề mặt của gà thấm đều gia vị. Dùng nắp đậy bát lại cho vào ngăn mát của tủ lạnh ướp tầm 4 – 5 tiếng hoặc nửa ngày để thịt gà ngấm thật đều gia vị.

• Bước 2: Thực hiện:
  • Khi gà đã ướp đủ thời gian và ngấm đều nước sốt, các bạn cho gà ra chuẩn bị nướng, bật lò nhiệt độ 200 độ C trước 10 phút. Sau đó cho gà vào khay nướng, quét một lớp nước sốt lên đùi gà rồi cho vào lò nướng khoảng 40 phút, khoảng 10 phút thì quét một lớp nước sốt lên đùi gà. Hoặc các bạn có thể dùng que xiên để xiên thịt gà hoặc rồi bỏ lên vỉ để nướng. Và nướng bằng bếp than thì thịt sẽ ngon hơn.
  • Đùi gà khi chín có màu vàng sẫm và mùi hương hấp dẫn, các bạn cho gà ra và chặt miếng vừa ăn, ăn cùng với cơm trắng nhé.

Món gà nướng ngũ vị hương với cách làm khá đơn giản, món ăn nổi bật với vị thơm ngon của các gia vị ngấm sâu vào miếng đùi gà, phần thịt bên trong mềm ngọt rất ngon miệng. Món gà nướng ngũ vị hương này ăn kèm cơm nóng cùng chút dưa chua đưa cơm phải biết.

Ingredients: For 4 servings

• 1 whole chicken (approximately 1.5kg)
• 500g puffed rice
• 50g minced shallots
• 50 stalks of green onions (white part only), chopped
• 50g minced garlic
• 100g Char Siu sauce
• 4 teaspoons honey
• 4 teaspoons soy sauce
• 2 teaspoons oyster sauce
• 2 teaspoons sesame oil
• 10ml vegetable oil
• 2 teaspoons seasoning powder
• Tools: Blender, electric grill, frying pan, bowl, spoon, etc.

Instructions:

• Prepare the chicken: Wash the pre-prepared chicken thoroughly with water and let it drain.
• Make the marinade:
  • In a bowl, mix 50g of minced shallots, 50g of minced garlic, 50g of chopped green onion stems, 2 teaspoons seasoning powder, 2 teaspoons sesame oil, 50ml vegetable oil, 4 teaspoons soy sauce, 4 teaspoons honey, 2 teaspoons oyster sauce, and 100g of Char Siu sauce. Blend the mixture in a blender until smooth.
• Marinate and grill the chicken:
  • Use a skewer or fork to prick holes all over the chicken so the marinade can penetrate more deeply.
  • Pour the marinade over the chicken, making sure it is evenly coated, and let it marinate for 20 minutes.
  • Grill the chicken on both sides for 45-60 minutes until golden and cooked through. During grilling, brush the chicken with extra marinade for more flavor.
• Fry the puffed rice:
  • Heat a pan with 50ml of vegetable oil. Once hot, add the puffed rice and fry until golden brown on both sides. Remove from the oil and drain excess oil.
• Final dish:
  • The Char Siu grilled chicken will have a beautiful golden color and a deliciously fragrant aroma. The skin will be crispy, and the meat inside will be tender and flavorful, perfectly paired with the fragrant puffed rice. This is a great dish for your family on a weekend.

Ingredients:

• 1.8kg chicken (wings/thighs)
• 50g butter
• 500g asparagus
• Minced garlic, chopped chili, chopped green onions
• Seasoning: Cooking oil, salt, pepper, MSG, five-spice powder, chili powder, seasoning powder
• Aluminum foil, parchment paper

Instructions:

Marinating the chicken:

• After washing the chicken, mix it with 3 teaspoons of salt, 2 tablespoons of sugar, 1/2 teaspoon of MSG, 1 teaspoon of five-spice powder, 1/2 teaspoon of pepper, and 1/2 teaspoon of chili powder. Add 2 tablespoons of oyster sauce and mix everything well, then marinate for 30 minutes to 1 hour.
• Melt the butter, then mix it with minced garlic, chopped chili, and chopped green onions.

Grilling the chicken:

• Line a baking tray with a layer of aluminum foil and then add parchment paper. Place the asparagus in the tray, sprinkle with 1/2 teaspoon of seasoning powder, 1/2 teaspoon of pepper, and drizzle 1 teaspoon of garlic butter sauce on top.
• Place the chicken rack on top of the tray and transfer everything into the oven. Set the temperature to 200°C and bake for 25 minutes.
• After 25 minutes, remove the chicken and brush it with more garlic butter sauce. Return it to the oven and bake at 225°C for 5 more minutes before serving.

Final dish:

• Serve the grilled chicken on a plate and enjoy it with chili salt. The chicken will have a beautiful golden-brown color, crispy skin, a rich garlic butter aroma, and juicy, flavorful meat that will blow you away.

Ingredients:

• 1.5 kg chicken
• 400g BBQ sauce
• 100g peach jam
• Seasoning: olive oil, garlic, salt, pepper

Instructions:

Prepare the marinade:

• In a pot, combine 400g BBQ sauce, 100g peach jam, minced garlic, and chili sauce. Heat over medium for 5-10 minutes, stirring constantly until smooth, then remove from heat.

Grilling the chicken:

• Clean and pat the chicken dry, then coat it with olive oil. Grill at 200°C for about 25 minutes. Afterward, remove the chicken and coat it with a layer of BBQ sauce.
• Return the chicken to the oven and grill for another 7 minutes. After 7 minutes, remove the chicken, add another layer of BBQ sauce, and bake for another 7 minutes. Finally, apply a thick layer of BBQ sauce, raise the temperature to 215°C, and grill for another 5 minutes or until the chicken is fully cooked and has a rich, dark color.

Final result:

• The BBQ peach grilled chicken offers a distinct and delicious flavor with a perfect balance of sweet and tangy notes that are sure to excite your taste buds.

Ingredients:

• 6 chicken thighs (can be substituted with wings, breasts, or legs)
• 1 teaspoon garlic powder (or minced garlic)
• 2 shallots
• 2 tablespoons honey
• 1 tablespoon oyster sauce
• A pinch of white pepper
• 1 tablespoon vinegar
• Seasoning: salt, chicken seasoning, MSG

Instructions:

• Step 1: Prepare the ingredients: Start by placing the chicken thighs in a large bowl. Add 1 tablespoon of vinegar and some salt, then massage the chicken well. Rinse the chicken thoroughly with water and dry it off. Peel and chop the shallots finely.
• Step 2: Marinate the chicken: Add the chicken thighs to a large bowl. For a delicious honey grilled chicken marinade, add 1 teaspoon of salt, a pinch of white pepper, 1 tablespoon of oyster sauce, 2 tablespoons of honey, 1 teaspoon of garlic powder, and finely chopped shallots. Mix well and let it marinate in the fridge for about 2 hours.
• Step 3: Grill the chicken: Preheat your oven to 200°C. Line a baking tray with aluminum foil and place the chicken thighs on it. After 15 minutes of grilling, remove the chicken and brush the marinade mixture over the thighs before returning them to the oven. This helps keep the chicken juicy and gives it a beautiful golden color. Grilling usually takes about 45 minutes, but it may vary depending on the size of the chicken thighs.
• Step 4: Serve: Once grilled to perfection, serve the honey glazed chicken hot to enjoy the full depth of its flavors.
• Final result: The chicken thighs are evenly cooked, with a golden, crispy skin. The dish has an irresistible aroma and rich flavors that awaken the taste buds.

Nguyên liệu:

• 1 con gà ta nặng khoảng 0,8 - 1kg
• Chanh, hành tím, tỏi, ớt, gừng
• Gia vị nướng gà gồm hạt nêm, ngũ vị hương, hạt nêm, ớt bột, đường, màu điều, muối hột.

Cách làm:

• Sơ chế nguyên liệu:
  • Cắt bỏ tuyến dầu ở đuôi gà, mổ phanh, đè hai phần xương sườn của gà ra hai bên, sau đó chà xát toàn bộ gà với gừng và muối hột để khử mùi hôi, rửa sạch rồi để ráo.
  • Lột vỏ hành tỏi rồi băm nhuyễn
  • Ớt trái cắt nhỏ
• Bước 1: Chuẩn bị sốt muối ớt ướp gà: Cho màu điều, gia vị ướp thịt nướng (mỗi thứ 1 muỗng canh), hạt nêm, ngũ vị hương, ớt bột, tỏi, hành băm (mỗi thứ 1 muỗng cafe), ớt cắt vào trộn đều cho sệt lại. Sử dụng một chén khác cho muối hột, đường, ớt trái cắt nhỏ vào giã đến khi nhuyễn.
• Bước 2: Ướp gà: Cắt một lát chanh rồi chà lên da gà để da giòn và ngon hơn khi nướng. Dùng tay hoặc dụng cụ phết, thoa đều nước sốt lên toàn bộ thân gà rồi chà xát muối hột với ớt tiếp theo. Ướp gà trong tủ lạnh (ngăn mát) khoảng 1 giờ.
• Bước 3: Nướng gà: Có thể sử dụng than, lò nướng hoặc nồi chiên không dầu để làm gà nướng muối ớt đều được. Với lò nướng, cần làm nóng lò trước 10 phút ở 170 độ, sau đó cho gà vào nướng trong khoảng 50 phút. Với nồi chiên không dầu, nướng gà ở 175 độ trong 30 phút, sau đó lấy ra để phết thêm dầu ăn rồi nướng thêm 2 phút nữa.
• Bước 4: Chuẩn bị nước chấm gà nướng: Cho đường, muối hột, bột ngọt, ớt hiểm, ớt chuông, lá chanh, sữa đặc, nước cốt chanh vào xay nhuyễn đến khi sệt. Đây là loại nước chấm phù hợp để ăn cùng gà nướng muối ớt, vừa đậm đà, vừa gia tăng vị giác.

Ingredients: Serves 4 people

• 1 whole chicken
• 15g minced shallots
• 5g minced garlic
• 18g Mắc Khén seeds
• 18g green peppercorns
• 5g fresh turmeric
• 2 tbsp vegetable oil
• 2 tbsp honey
• 1.5 tbsp white wine
• 1.5 tbsp grilled meat marinade
• 1 tbsp fish sauce
• 0.5 tbsp chili sauce
• 1 tbsp lemon juice
• 80g salt
• 3g sugar
• Some vinegar
• 100g fresh herbs (Vietnamese coriander, pennywort)
• 50g cilantro
• 50g green onions

Instructions:

• Prepare the ingredients:
  • Wash the chicken thoroughly and soak it in saltwater with vinegar for about 10 minutes, rinse well to eliminate any odor, then drain.
  • Clean the herbs (Vietnamese coriander, pennywort) and let them dry, keeping only the fresh leaves. Cut cilantro roots and chop green onions into 2-3 cm pieces.
  • Toast Mắc Khén for 40 seconds on medium heat, then crush it, grind the green peppercorns, and mince the fresh turmeric.
  • Toast the salt on medium heat until fragrant.
  • Make the marinade:
    • In a pan, sauté 15g minced shallots, 5g minced garlic, 2 tbsp vegetable oil, and 5g minced turmeric over low heat for 3-4 minutes until fragrant.
    • Transfer the sautéed mixture to a bowl, then add 15g crushed Mắc Khén, 15g crushed green peppercorns, herbs (Vietnamese coriander, pennywort), cilantro, green onions, 1.5 tbsp grilled meat marinade, 0.5 tbsp chili sauce, 1.5 tbsp white wine, 1 tbsp fish sauce, 1 tbsp honey, and mix well.
• Marinate and grill the chicken:
  • Place the chicken on a sheet of foil, apply the marinade to both the outside and inside of the chicken using gloves.
  • Marinate for 5 minutes to allow the flavors to soak in.

• Make the dipping sauce:
  • Toast 80g salt and 3g Mắc Khén, then grind them together with 3g sugar, some cilantro roots, herbs, and 3g green peppercorns. Add 1 tbsp lemon juice and mix well.
• Final dish:
  • Present the chicken whole on a plate, breaking it apart when eating. The chicken skin should be golden and fragrant with Mắc Khén, complemented by the aroma of the fresh herbs and green peppercorns.
  • Serve with fried sticky rice, bamboo rice, or hot rice, along with fresh lettuce, herbs, and dipping sauce. The chicken will be tender and sweet, the skin crispy and savory, with the Mắc Khén bursting with its distinct fragrance, making it feel like a trip to the northwest of Vietnam.