Vietnamese Rotisserie Chicken (Gà Nướng) – Our Family's Favorite Recipe

There’s something about homemade Vietnamese Rotisserie Chicken that just hits home—especially when it’s a family recipe passed down through the years.

Growing up, this was one of our go-to comfort meals, always made with juicy chicken thighs or leg quarters because they stay incredibly moist and flavorful. No dry chicken here—just perfectly caramelized skin, fall-apart meat, and bold, umami-packed flavors.

If you’ve ever walked through the bustling streets of Vietnam, chances are you’ve smelled the unmistakable aroma of Gà Nướng grilling over hot charcoal. It’s a street food staple, known for its deep golden color, smoky-sweet flavor, and irresistible glaze. Traditionally, it’s cooked over an open flame for that extra depth of flavor, but we’ve perfected a home oven version that’s just as good—without the need for a backyard grill.

What makes it special:

Thighs & Leg Quarters = Maximum Juiciness: Unlike chicken breast, these cuts stay tender and don’t dry out in the oven.
Bold Marinade: A perfect balance of sweet, salty, and savory thanks to Maggi seasoning, fish sauce, honey, and five-spice.
Crispy, Charred Skin: A quick broil at the end gives that signature golden, caramelized finish.

Ingredients (Serves 4-6)

For the Marinade:

1/2 tsp onion powder
1 1/2 tsp garlic powder
1/2 tsp five-spice powder
1/2 tbsp chicken bouillon
1/4 tsp salt
1/2 tsp black pepper

2 tbsp Kikkoman light soy sauce
2 tbsp Maggi seasoning
1 tbsp LKK oyster sauce
1 tbsp honey
1 tbsp brown sugar
1-2 tbsp Son fish sauce (adjust to taste, any premium fish sauce like Red Boat is also great)
1 tsp sesame oil

For Roasting:

3 lbs bone-in, skin-on chicken thighs or leg quarters
2 cloves garlic, minced

Instructions

1. Marinate the Chicken

In a large mixing bowl, combine the marinade ingredients and mix well. Reserve a few tbs of the marinade for brushing later.

Add chicken and coat it generously with the marinade. Cover and refrigerate for at least 1 hour—but if you have time, let it marinate overnight for maximum flavor.

2. Roast

Preheat your oven to 400°F. Line a baking sheet with foil or parchment paper for easy cleanup and place a wire rack on top. Arrange the chicken skin side up and roast for 30 to 45 minutes or until the internal temperature reaches 170°F. Halfway through, baste with the reserved marinade to build even more flavor.

3. Crisp

For that golden, caramelized finish, switch the oven to broil at 400°F and let the chicken crisp up for about 2-3 minutes. Keep a close eye to avoid burning—it should be deep golden brown with slightly charred edges.

4. Serve

Plate up your Gà Nướng with steamed rice, fresh tomatoes, and crisp greens for a balanced meal. The savory-sweet glaze pairs perfectly with a side of pickled veggies or a squeeze of fresh lime.

Vietnamese Rotisserie Chicken- Ga Nuong