Irresistible Vietnamese-Style Baked Chicken: A Flavor Explosion

Discover the perfect balance of tangy lime, zesty ginger, and savory fish sauce in this mouthwatering Vietnamese-inspired baked chicken dish. Get ready for a flavor-packed adventure that will transform your weeknight dinner routine!

Prepare to be amazed by the magic of marination! This Vietnamese-style baked chicken recipe takes ordinary chicken thighs and elevates them to extraordinary heights. With just 30 minutes of marinating time, you’ll unlock a world of bold, bright flavors that will have your taste buds dancing.

The secret weapon in this recipe? Vietnamese fish sauce, or nước mắm. This umami-rich ingredient adds incredible depth to the marinade without overpowering the dish. And don’t worry – when used correctly, it won’t leave your chicken tasting fishy at all!

We’ve also incorporated palm sugar for that authentic Vietnamese touch. It not only sweetens the marinade but also helps achieve that irresistible golden-brown color on the chicken skin. Can’t find palm sugar? No problem! Dark brown sugar works as a great substitute.

One of the best things about this recipe is its simplicity. Mix up the marinade, let the chicken soak up all that goodness for a short time, then pop it in the oven. It’s the perfect solution for busy weeknights when you want maximum flavor with minimal effort.

As your kitchen fills with the enticing aroma of baking chicken, you’ll have plenty of time to prepare some perfect sides. We love pairing this dish with fluffy steamed rice and a refreshing salad of quick-pickled cucumbers and red onions. It’s a complete meal that’s sure to impress!

Vietnamese-Style Baked Chicken Recipe: A Taste of Saigon at Home

Ingredients

• 2 pounds (900g) bone-in, skin-on chicken thighs
• 1/4 cup (60ml) soy sauce
• 1/4 cup (60ml) Asian fish sauce, such as Red Boat
• 1/4 cup (55g) palm or dark brown sugar
• 2 tablespoons (30ml) grapeseed or other neutral oil
• 2 packed tablespoons (7g) fresh cilantro leaves and tender stems, finely chopped
• 1 1/2 tablespoons (20ml) fresh juice from 1 lime
• 1 teaspoon (5g) finely grated zest from 1 lime
• 1 tablespoon (10g) minced peeled fresh ginger
• 2 teaspoons (10ml) hot chile paste (sambal oelek)
• 3 medium cloves garlic, minced or grated (about 2 teaspoons)
• Sliced limes and cilantro leaves, for garnish

Directions

1. Start by placing the chicken thighs in a large zipper-lock bag. In a medium bowl, whisk together the soy sauce, fish sauce, sugar, oil, cilantro, lime juice and zest, ginger, chili-garlic paste, and garlic. This potent mixture is your flavor powerhouse! Pour the marinade into the bag with the chicken, seal it up, and give it a good massage to ensure every piece is well-coated. Let the chicken marinate for at least 30 minutes, or up to 4 hours if you have the time.
2. Preheat your oven to 425°F (220°C) and position the rack in the middle. Line a rimmed baking sheet with foil and place a wire rack on top – this setup ensures perfectly crispy skin! Remove the chicken from the bag, allowing excess marinade to drip off, and arrange the pieces on the wire rack, skin-side up. Make sure to leave some space between each thigh for even cooking. Discard the remaining marinade. Bake until the thighs reach an internal temperature of 155 to 160°F (68 to 71°C), which should take about 35 minutes. Pro tip: Always measure the temperature in the thickest part of the thigh, avoiding the bone. If you find the skin isn’t as crispy as you’d like, switch your oven to broil and give the chicken a quick blast under high heat for about a minute. Keep a close eye on it to prevent burning! Once done, transfer your golden, fragrant chicken to a platter and let it rest for 5 minutes. Garnish with lime slices and fresh cilantro before serving your Vietnamese-inspired masterpiece!