Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 4 tablespoons of fish sauce, 2 finely minced stalks of lemongrass, 1 tablespoon of grated ginger, 4 minced cloves of garlic, 2 finely minced medium shallots, 2 tablespoons of honey, and 1 teaspoon of black pepper, mixing well to create the marinade.

2. 2

   Add 4 chicken thighs (approximately 1.5 kg total) to the marinade, ensuring each piece is thoroughly coated, then cover the bowl and refrigerate for at least 2 hours, or preferably overnight.

3. 3

   Preheat your oven to 200°C (400°F); while the oven heats, peel and cut 3 medium green plantains into 2-inch thick rounds or wedges.

4. 4

   Remove the chicken from the marinade and place the chicken thighs skin-side up on a baking sheet lined with parchment paper, arranging the plantain pieces around the chicken.

5. 5

   Drizzle 2 tablespoons of cooking oil evenly over the plantains and chicken before roasting in the preheated oven for 20 minutes.

6. 6

   Reduce the oven temperature to 180°C (350°F) and continue to roast for an additional 25-35 minutes, or until the chicken is cooked through and the skin is golden brown and crispy, and the plantains are tender.

7. 7

   Garnish the roasted Gà Nướng Chuối Xanh generously with 1/4 cup of chopped fresh cilantro and 1/4 cup of chopped fresh mint, then serve immediately with lime wedges.