Vietnamese-Style Baked Chicken Recipe Recipe

Name: Vietnamese-Style Baked Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/4 cup (55g) palm or dark brown sugar; 1 tablespoon (10g) minced peeled fresh ginger; 2 teaspoons (10ml) hot chili-garlic paste (; ); 1 1/2 tablespoons (20ml) fresh juice from 1 lime; 1 teaspoon (5g) finely grated zest from 1 lime; 3 medium cloves garlic, minced or grated (about 2 teaspoons); 2 packed tablespoons (1/4 ounce) fresh cilantro leaves and tender stems, finely chopped; 2 tablespoons (30ml) grapeseed or other neutral oil; Sliced limes and cilantro leaves, for garnish

Servings: persons

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

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 425u00b0F (218u00b0C) 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. Discard marinade. Bake until thighs register 155 to 160u00b0F (68 to 71u00b0C) 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.

576

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pounds (900g) bone-in, skin-on chicken thighs, 1/4 cup (60ml) soy sauce, 1/4 cup (60ml) Asian fish sauce, such as, 1/4 cup (55g) palm or dark brown sugar, and more.

Yes, Vietnamese-Style Baked Chicken Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vietnamese-Style Baked Chicken Recipe

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