Vietnamese-Style Baked Chicken
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Course
Main Course
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Cuisine
Asian, Vietnamese
Vietnamese-Style Baked Chicken
Description
This Vietnamese-Style Baked Chicken features bone-in, skin-on thighs marinated in a complex mixture of soy sauce and fish sauce with palm sugar's mild sweetness. Fresh ginger minced alongside garlic and chili-garlic paste adds aromatic spice and heat, while lime juice and zest provide a bright citrus note. Fresh cilantro folded into the marinade contributes fresh herbaceousness.
After marinating 30 minutes to 4 hours, chicken is baked on a wire rack to allow air circulation, promoting crispy skin without excess grease. The thighs bake at 425°F until the internal temperature reaches 155-160°F, ensuring juiciness. A brief broil may be used at the end to further brown the skin if needed. The marinade is optionally reduced on the stove to make a sauce, concentrating its bold layered flavors.
The finished chicken pairs well with simple steamed rice or fresh vegetables. The layers of marinade ingredients create a balanced flavor profile with sweet, tangy, salty, spicy, and herbal elements that awaken the palate.
Use an instant-read thermometer within the thickest part of the thigh but away from bone to check doneness precisely, preventing overcooking. The marinade sauce reduction adds versatility as a dipping or finishing sauce.
Ingredients
- 2 pounds chicken thighs 900g, bone-in, skin-on
- 1/4 cup soy sauce 60ml
- 1/4 cup fish sauce 60ml, Asian
- 1/4 cup palm sugar or dark brown sugar, 55g
- 1 tablespoon ginger 10g, minced, peeled, fresh
- 2 teaspoons chili-garlic paste 10ml, hot, sambal oelek
- 1 1/2 tablespoons lime juice 20ml, fresh from 1 lime
- 1 teaspoon lime 5g finely grated zest from 1
- 3 garlic minced or grated (about 2 teaspoons, cloves
- 2 packed tablespoons 1/4 ounce fresh cilantro leaves and tender stems, finely chopped
- 2 tablespoons grapeseed oil or other neutral oil
- lime for garnish, sliced
- cilantro leaves for garnish, sliced
Instructions
- Place thighs in a large zipper-lock bag. In a medium bowl, whisk together soy sauce, fish sauce, sugar, ginger, chili-garlic paste, lime juice, lime zest, garlic, cilantro, and oil. Pour marinade into bag with chicken, seal bag, and toss to coat well. Let chicken marinate for at least 30 minutes and up to 4 hours.
- Preheat oven to 425°F (218°C) and set oven rack to middle position. Line a rimmed baking sheet with foil and place a wire rack on top. Remove chicken from bag, allowing marinade to drip off, and set on wire rack skin side up, making sure to leave space between thighs. Marinade can be discarded or turned into a sauce. See note below*. Bake until thighs register 155 to 160°F (68 to 71°C) on an instant-read thermometer, about 35 minutes. (Be sure to measure temperature in the center of the thickest part of the thighs, but not directly against the bone.) If chicken skin is not brown and crisp enough by the time the thighs are cooked through, turn on oven broiler and broil until browned and crisp, about 1 minute, being careful not to burn the skin. Transfer chicken to a platter and let rest for 5 minutes. Garnish with lime slices and cilantro, then serve.
Notes
- After baking, the leftover marinade can be boiled and simmered until reduced by one-third to create a flavorful sauce.
- Check chicken temperature in the thickest part away from the bone for accurate doneness between 155 and 160°F.
- Marinate chicken from 30 minutes up to 4 hours for optimal flavor absorption.
- Baking on a wire rack allows crispy skin and even cooking.
User Reviews
Overall Rating
4.9
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