I made Vietnamese Rotisserie Chicken with a sticky sweet-savory sauce and absurdly juicy drumsticks that will ruin takeout for you.

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I am obsessed with Vietnamese Rotisserie Chicken because it hits that sticky-sweet, garlicky spot I want after a long day. I love how the skin crisps while the meat stays juicy, especially when I’m using chicken drumsticks and a sticky slick of honey on top.

And the sauce pulls your fork through every bite, messy and unapologetic. But it’s not precious or fussy, just loud, salty, sweet, and a little tangy.

I crave it with plain rice; Chicken Recipes Vietnamese. No fluff.

Just big, honest flavor that makes dinner worth showing up for and leaves you planning next night.

Ingredients

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Chicken drumsticks or thighs: the juicy protein, skin gets nice and caramelized.
Fish sauce: salty, umami kick that makes it taste properly Vietnamese.
Light soy sauce: adds savory depth without overpowering the fish sauce.
Honey or brown sugar: sweet glaze that helps the skin crisp up.
Basically, yum.
Oyster sauce: extra richness and a glossy finish, optional but worth it.
Garlic: punchy aroma and savory backbone, you’ll smell it from the kitchen.
Shallots: softer, sweeter onion note that mellows the garlic.
Lemongrass: bright, citrusy herb that cuts the richness.
Plus, it’s fragrant.
Ginger: warm, slightly spicy lift that keeps it from tasting flat.
Black pepper: simple spice that brings mild heat and earthiness.
Chinese five spice: warm, anisey hint if you want extra complexity.
Vegetable oil: helps everything stick and gives a bit of shine.
Lime juice or rice vinegar: adds sharp acidity to balance sweet and salty.
Water: loosens the sauce so it coats the chicken evenly.
Basically practical.
Scallions: fresh, crunchy green bite for finishing and color.
Cilantro: herbaceous pop that makes each bite feel lighter.
Salt: tweak to taste so the flavors sing without being salty.

Ingredient Quantities

2 to 3 lb chicken drumsticks or thighs or whole legs, skin on

3 tbsp fish sauce

2 tbsp light soy sauce

3 tbsp honey or 3 tbsp brown sugar (use honey for a nicer glaze)

1 tbsp oyster sauce (optional but tasty)

4 garlic cloves, minced

2 shallots, finely sliced or minced

1 stalk lemongrass, white part finely minced (or 1 tsp lemongrass paste)

1 inch piece fresh ginger, grated

1 tsp freshly ground black pepper

1/2 tsp Chinese five spice powder (optional)

2 tbsp vegetable oil or neutral oil

1 tbsp lime juice or rice vinegar

3 tbsp water (to loosen the sauce)

2 scallions, sliced (for serving)

Small bunch cilantro, leaves for garnish

Salt as needed (taste and adjust)

How to Make this

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1. Pat the chicken pieces dry with paper towels, prick the skin a few times with a fork so the marinade can get in, then set them in a bowl or zip bag.

2. In a measuring cup or small bowl combine 3 tbsp fish sauce, 2 tbsp light soy sauce, 3 tbsp honey or brown sugar (honey gives a nicer glaze), 1 tbsp oyster sauce if using, 4 minced garlic cloves, 2 minced shallots, the minced white part of 1 stalk lemongrass or 1 tsp paste, 1 inch grated ginger, 1 tsp ground black pepper, 1/2 tsp Chinese five spice powder if using, 2 tbsp vegetable oil, 1 tbsp lime juice or rice vinegar and 3 tbsp water; whisk until sugar mostly dissolves.

3. Pour most of the sauce over the chicken, reserving about 2-3 tbsp for basting and serving, then massage the marinade into the meat; cover and refrigerate at least 30 minutes but preferably 2 hours or up to overnight for best flavor.

4. When ready to cook, remove chicken from fridge 20 minutes before roasting to come closer to room temp; preheat oven to 425 F and place a rack in a rimmed baking sheet or roasting pan so air can circulate under the chicken.

5. Arrange the chicken skin side up on the rack, wiping off any big wet globs of marinade from the skin so it can crisp, then roast for 25 to 35 minutes for drumsticks/thighs (longer for whole legs) flipping or rotating the pan once if your oven cooks unevenly.

6. Every 8 to 10 minutes brush the reserved sauce over the chicken to build up a sticky glaze, and if the skin is getting too dark before done loosely tent with foil.

7. Check doneness with an instant read thermometer inserted into the thickest part without touching bone it should read 165 F; if you want extra caramelization, switch to broil for 1 to 2 minutes watching closely so it doesn’t burn.

8. Remove chicken to a plate, loosely tent with foil and let rest 5 to 10 minutes so juices redistribute, then sprinkle with sliced scallions and cilantro leaves before serving.

9. Taste the leftover pan sauce and adjust with salt or a squeeze more lime if needed, warm it and spoon over the chicken or serve alongside with rice and vegetables.

10. Quick tips: patting skin dry helps it crisp, honey browns better than sugar so use it if you want a shiny glaze, and if short on time marinate at least 30 minutes and still get lots of flavor.

Equipment Needed

1. Rimmed baking sheet or roasting pan
2. Wire rack to sit in the pan so air can circulate under the chicken
3. Large mixing bowl or zip-top bag for marinating
4. Measuring cups and spoons
5. Small bowl or measuring cup plus a whisk for mixing the sauce
6. Sharp knife and cutting board for shallots, lemongrass and trimming
7. Silicone or pastry brush for basting
8. Instant-read thermometer to check doneness
9. Tongs for turning the pieces
10. Paper towels for patting the skin dry

FAQ

Q: Can I use chicken breasts instead of drumsticks or thighs?

A: You can, but breasts dry out faster than dark meat. If using breasts, reduce cooking time and watch internal temp closely. Brining for 30 minutes helps keep them moist.

Q: Do I have to rotisserie the chicken or can I roast or grill it?

A: You don't have to have a rotisserie. Roast at 400 F until the skin is crisp and internal temp hits 165 F, or grill over medium heat until done. Turn and baste so the glaze caramelizes evenly.

Q: How long should I marinate the chicken?

A: Aim for at least 1 hour, but 4 to 8 hours is better. Overnight gives the best flavor. If short on time, even 30 minutes will still add decent flavor.

Q: My glaze is burning before the chicken is cooked, what do I do?

A: Reduce direct heat and baste in the last 10 to 15 minutes of cooking. You can also mix a little water into the glaze to slow caramelization, or tent with foil if the skin browns too fast.

Q: Can I make the sauce ahead and store it?

A: Yes. Make the marinade up to 3 days ahead and keep refrigerated. If you want to use some as a finishing sauce, reserve a portion before it touches raw chicken or boil the used marinade for a few minutes to make it safe.

Q: What sides and garnishes go best with Ga Roti?

A: Steamed jasmine rice, pickled vegetables, cucumber slices, and fresh herbs like cilantro and scallions are classic. A squeeze of lime brightens things up right before serving.

Vietnamese Rotisserie Chicken (Ga Roti) Recipe Substitutions and Variations

Fish sauce: use 1 tbsp soy sauce plus 1 tbsp lime juice for that salty tang, or 2 tbsp Worcestershire sauce if you dont have soy (a bit different but still savory).
Light soy sauce: swap with 2 tbsp regular soy sauce diluted with 1 tbsp water to reduce salt, or 2 tbsp tamari for gluten free.
Honey or brown sugar: use 3 tbsp maple syrup or agave nectar for a similar sweetness and nice glaze, or 3 tbsp coconut sugar for a less sticky finish.
Lemongrass: replace 1 stalk minced with 1 tsp lime zest plus 1 tsp minced scallion, or 1 tsp frozen lemongrass paste if fresh isnt available.

Pro Tips

– Dry the skin really well before marinating and pat again just before roasting so it crisps up instead of steaming. If the skin looks wet wipe off big drips of marinade so the honey can brown instead of making soggy spots.

– Let the chicken sit out about 20 minutes before it goes in the oven so it cooks more evenly. Cold meat makes the outside overcook while the middle catches up, and nobody likes dry thighs.

– Save a small spoonful of the marinade before it touches raw chicken and use that for basting and serving. Brush lightly every 8 to 10 minutes to build a glossy glaze, and if the top is darkening too fast tent loosely with foil.

– Use an instant read thermometer and pull the chicken at 165 F, then let it rest 5 to 10 minutes. The carryover heat finishes it and keeps juices in, so dont skip the rest or all that flavor slips away.

Vietnamese Rotisserie Chicken (Ga Roti) Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I made Vietnamese Rotisserie Chicken with a sticky sweet-savory sauce and absurdly juicy drumsticks that will ruin takeout for you.

Servings

servings

Calories

460

kcal

Equipment: 1. Rimmed baking sheet or roasting pan
2. Wire rack to sit in the pan so air can circulate under the chicken
3. Large mixing bowl or zip-top bag for marinating
4. Measuring cups and spoons
5. Small bowl or measuring cup plus a whisk for mixing the sauce
6. Sharp knife and cutting board for shallots, lemongrass and trimming
7. Silicone or pastry brush for basting
8. Instant-read thermometer to check doneness
9. Tongs for turning the pieces
10. Paper towels for patting the skin dry

Ingredients

2 to 3 lb chicken drumsticks or thighs or whole legs, skin on
3 tbsp fish sauce
2 tbsp light soy sauce
3 tbsp honey or 3 tbsp brown sugar (use honey for a nicer glaze)
1 tbsp oyster sauce (optional but tasty)
4 garlic cloves, minced
2 shallots, finely sliced or minced
1 stalk lemongrass, white part finely minced (or 1 tsp lemongrass paste)
1 inch piece fresh ginger, grated
1 tsp freshly ground black pepper
1/2 tsp Chinese five spice powder (optional)
2 tbsp vegetable oil or neutral oil
1 tbsp lime juice or rice vinegar
3 tbsp water (to loosen the sauce)
2 scallions, sliced (for serving)
Small bunch cilantro, leaves for garnish
Salt as needed (taste and adjust)

Directions

Pat the chicken pieces dry with paper towels, prick the skin a few times with a fork so the marinade can get in, then set them in a bowl or zip bag.
In a measuring cup or small bowl combine 3 tbsp fish sauce, 2 tbsp light soy sauce, 3 tbsp honey or brown sugar (honey gives a nicer glaze), 1 tbsp oyster sauce if using, 4 minced garlic cloves, 2 minced shallots, the minced white part of 1 stalk lemongrass or 1 tsp paste, 1 inch grated ginger, 1 tsp ground black pepper, 1/2 tsp Chinese five spice powder if using, 2 tbsp vegetable oil, 1 tbsp lime juice or rice vinegar and 3 tbsp water; whisk until sugar mostly dissolves.
Pour most of the sauce over the chicken, reserving about 2-3 tbsp for basting and serving, then massage the marinade into the meat; cover and refrigerate at least 30 minutes but preferably 2 hours or up to overnight for best flavor.
When ready to cook, remove chicken from fridge 20 minutes before roasting to come closer to room temp; preheat oven to 425 F and place a rack in a rimmed baking sheet or roasting pan so air can circulate under the chicken.
Arrange the chicken skin side up on the rack, wiping off any big wet globs of marinade from the skin so it can crisp, then roast for 25 to 35 minutes for drumsticks/thighs (longer for whole legs) flipping or rotating the pan once if your oven cooks unevenly.
Every 8 to 10 minutes brush the reserved sauce over the chicken to build up a sticky glaze, and if the skin is getting too dark before done loosely tent with foil.
Check doneness with an instant read thermometer inserted into the thickest part without touching bone it should read 165 F; if you want extra caramelization, switch to broil for 1 to 2 minutes watching closely so it doesn't burn.
Remove chicken to a plate, loosely tent with foil and let rest 5 to 10 minutes so juices redistribute, then sprinkle with sliced scallions and cilantro leaves before serving.
Taste the leftover pan sauce and adjust with salt or a squeeze more lime if needed, warm it and spoon over the chicken or serve alongside with rice and vegetables.
Quick tips: patting skin dry helps it crisp, honey browns better than sugar so use it if you want a shiny glaze, and if short on time marinate at least 30 minutes and still get lots of flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.