Back
Vietnamese-Style Baked Chicken
4.9 from 72 votes

Vietnamese-Style Baked Chicken

Vietnamese-Style Baked Chicken thighs marinate in a blend of soy sauce, fish sauce, palm sugar, ginger, chili-garlic paste, lime, garlic, and cilantro before baking until the skin crisps and meat remains juicy. The marinade balances savory, sweet, spicy, and citrus flavors that infuse the chicken during roasting.

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Course: Main Course
Cuisine: Asian, Vietnamese

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

    Cup of Yum
  1. 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.
  2. 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.