Imagine the tantalizing aroma of perfectly seasoned chicken roasting to golden perfection, filling your kitchen with the essence of Vietnamese cuisine. Vietnamese Rotisserie Chicken, or Gà Rô Ti, is not just a dish; it's an experience that brings family and friends together around the dinner table. With a blend of savory fish sauce, fragrant garlic, and aromatic five-spice powder, this recipe promises to transport your taste buds straight to the bustling streets of Vietnam. Ready to impress your loved ones with a culinary masterpiece that’s surprisingly simple to make? Let’s dive into the secrets of achieving that irresistible, juicy goodness!
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: Vietnamese
Serves: 4 servings
Ingredients
- 1 whole chicken (about 3-4 lbs)
- 4 cloves garlic, minced
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon five-spice powder
- 1 tablespoon vegetable oil
- 1 tablespoon lime juice
Instructions
- Begin by preparing your ingredients. Rinse the whole chicken under cold water and pat it dry with paper towels. Make sure to remove any giblets from the cavity of the chicken.
- In a small bowl, combine the minced garlic, fish sauce, soy sauce, sugar, five-spice powder, vegetable oil, and lime juice. Mix well until the sugar is fully dissolved and the marinade is well combined.
- Rub the marinade all over the chicken, ensuring that it is evenly coated both on the outside and inside the cavity. You can use your hands or a brush for this. For the best flavor, let the chicken marinate for at least 20 minutes, or ideally, refrigerate it for a few hours or overnight.
- Preheat your oven to 375°F (190°C). If you have a rotisserie attachment for your oven, set it up according to the manufacturer’s instructions.
- If using a rotisserie, secure the marinated chicken onto the spit, making sure it is balanced. If roasting in the oven, place the chicken breast-side up in a roasting pan.
- For rotisserie cooking, cook the chicken for approximately 1 hour and 30 minutes, or until the internal temperature reaches 165°F (75°C) when checked at the thickest part of the thigh. If roasting in the oven, you may need to baste the chicken with the drippings every 20-30 minutes for even cooking and to keep it moist.
- Once the chicken is cooked, remove it from the oven or rotisserie. Let it rest for about 10-15 minutes before carving. This allows the juices to redistribute, keeping the meat tender and juicy.
- Carve the chicken into serving pieces and serve it warm. You can garnish with fresh herbs like cilantro or green onions, and serve with steamed rice and pickled vegetables for a complete Vietnamese meal.
Tips
- Marinate for Maximum Flavor: For the best results, allow your chicken to marinate for a few hours or even overnight. This not only enhances the flavor but also ensures the meat stays moist during cooking.
- Use a Meat Thermometer: To ensure your chicken is perfectly cooked, invest in a meat thermometer. The internal temperature should reach 165°F (75°C) at the thickest part of the thigh.
- Baste for Juiciness: If you're roasting in the oven, baste the chicken with its own drippings every 20-30 minutes. This keeps the skin crispy and the meat juicy.
- Rest Before Carving: Allow the chicken to rest for about 10-15 minutes after cooking. This step is crucial as it helps the juices redistribute, resulting in tender and flavorful meat.
- Pair with Traditional Sides: Serve your Gà Rô Ti with steamed rice and pickled vegetables to create an authentic Vietnamese meal that will delight your guests.
Nutrition Facts
Calories: 1055kcal
Carbohydrates: 27g
Protein: g
Fat: 64g
Saturated Fat: 17g
Cholesterol: 200mg
