Ga Ro Ti: Vietnamese Roasted Chicken

Adapted from this amazing recipe.


  • 4 chicken thighs, skin on/bone in ~ 1.75 lb (boneless/skinless works. cooks faster, but less tasty)
  • 1/2 tsp sugar
  • black pepper (optional)
  • 1 tbs soy sauce
  • 1 tbs fish sauce
  • 4 cloves garlic, sliced
  • optional: 2 cups leftover cooked rice* + 2 green onions chopped

*Any type of hard grained rice. I actually used cooked barley I had in the fridge:


PREP: Trim excess fat from thighs and marinate in sugar, soy sauce, fish sauce, garlic, optional black pepper. Pour everything into a large ziplock bag, insert the chicken, squeeze out all the air, and seal it. Distribute the marinade evenly over the chicken by pushing it around in the bag. Leave in fridge overnight (Morning-of OK as well, especially for boneless chicken). I like to give the bag a good massage and flip half way through to ensure even marinating. Optional: stuff sliced garlic under skins!

FOR BONE-IN: Preheat oven to 350F. Heat 1 tbs of vegetable oil in a large skillet so as to avoid crowding. Place thighs, skin side down for 6-7 min, or until skin is crispy and brown. Turn over and ‘kiss’ other side for 2-2 more minutes. Drain off excess oil and remove charred garlic pieces. Place in oven for 30 min or until thighs reach an internal temperature of 170F (or juices from center run clear). Plate and set aside. In drippings left in skillet, add just a dash of chicken stock to deglaze on medium high heat. Add left over rice/grain and a handful of chopped green onions and stir until rice is coated and absorbs liquid. Remove and serve with chicken.

FOR BONELESS CHICKEN AKA FAST WEEKDAY MEAL AKA I GOT KIDS AND NO TIME FOR THIS BS: Heat large skillet or cast iron pot over medium high heat. Once smoking hot, add 2-3 tbs high smoke point cooking oil (like avocado, grape seed, or peanut oil. NOT olive oil) and swirl to coat pan. Add chicken pieces and brown in batches to avoid crowding. Reduce heat to medium after a minute. Flip and brown other side. 5 min each side give or take. Remove chicken and set aside. Cover with aluminum foil to keep warm. Bring heat back up between batches so the initial contact with a new batch of chicken gets a good sear. Repeat until all chicken is done. Should look a bit charred once done. Add a dash of water or chicken stock and scrape up browned bits on the bottom of the pan. Add left over cooked rice, a handful of chopped green onions (2-3 sprigs), and rest of the marinade from the bag. Stir until heated through. (to kill whatever chicken germs are in the marinade.) Plate and top with chicken.

Feel free to double the recipe. I often do. Recipe as is feeds two people.


2 Responses to “Ga Ro Ti: Vietnamese Roasted Chicken”

  1. YUMMY looking grains!


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