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    Home » Recipes » Easy Dinner » Vietnamese-Inspired Baked Chicken recipe

    LAST UPDATED: November 4, 2022 • FIRST PUBLISHED: May 16, 2021 By Toni Dash 11 Comments

    Vietnamese-Inspired Baked Chicken recipe

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Vietnamese Chicken Thighs title

    Sweet, tangy, salty flavors of Vietnamese cooking come together in an exciting marinade for these easy baked chicken thighs. This perfect fusion of flavors makes weeknight dinners extraordinarily good.

    Vietnamese Chicken Thighs title

    These succulent chicken thighs are super easy to make and deliver mouthwatering flavors to the dinner table.

    They are a breakout star earning ‘winner winner chicken dinner’ praise!

    If you love these flavors you’ll want to try Vietnamese Noodle Bowl with Lemongrass Chicken and Vietnamese Spring Rolls too!

    Jump to:
    • Baked Chicken Thighs with Vietnamese flavors
    • Recipe Ingredients Notes
    • Chicken thigh size
    • Cooking with Lemongrass
    • Nuoc Cham Dipping Sauce
    • How to Make it – Step-by-Step
    • Variations
    • Pro Tips
    • What to serve with Vietnamese Chicken
    • Storing Leftovers
    • More Chicken Recipes You’ll Love!
    • Recipe

    Baked Chicken Thighs with Vietnamese flavors

    If you’ve enjoyed eating at Vietnamese restaurants you’ll know it’s some of the best flavor fusion that there is.

    Salty, sour, sweet, and spicy all mixed together in a delicious ‘can’t-get-enough’

    The combination of rich, earthy soy sauce and fish sauce with tart, tangy lime juice and fresh lemongrass.

    Ginger, garlic and a touch of sweetness from brown sugar make a perfect combination of marinade ingredients.

    The chicken thighs marinate in the lemongrass marinade for up to 4 hours; that’s all that you’ll need for a punch of incredible flavors.

    This Vietnamese chicken is an easy weeknight meal that’s ready in just over 30 minutes cooking time.

    Recipe Ingredients Notes

    vietnamese chicken thighs ingredients

    Soy sauce. Regular or gluten-free soy sauce or tamari can be used.

    Fresh ginger. Peeled fresh ginger gives a classic flavor.

    Fish sauce. This ingredient is another classic flavor. The sauce is from salted fish or krill that is fermented.

    It has a distinct pungent, earthy savory salty flavor that is a signature of many Southeast Asian recipes. Fish sauce can be purchased where soy sauce is sold or online.

    Brown sugar. This gives a wonderful sweetness to the marinade. Coconut sugar can also be substituted.

    Garlic cloves. Fresh chopped garlic is used in the marinade.

    Vegetable oil. Oil is needed in the marinade to transfer the flavor to the chicken. Use a neutral flavor oil like vegetable or canola oil.

    Lime juice. Using freshly squeezed lime juice gives the best citrus flavor.

    Cilantro. Use fresh chopped cilantro.

    Lemongrass. Lemongrass is sold in stalks in the herb section of the grocery store. A 4-inch piece of the white part is all that is needed.

    Chicken thighs. Use bone-in skin on chicken thighs. They offer more flavor and will stay moist when cooked.

    cooked vietnamese chicken thighs on plate

    Chicken thigh size

    Chicken thighs can vary incredibly in size. You may find 4 equal more than 2 pounds or 8 for the same weight.

    This recipe is based on serving 4. We’ve used four bone-in skin-on chicken thighs and provide an estimated weight in the recipe card.

    The marinade amount can accommodate about 2 to 2 1/2 pounds of chicken. So if the chicken thighs are small more can be prepared without increasing the marinade amount.

    The cooking time may need to be adjusted if cooking smaller chicken thighs.

    You’ll need to adjust the cooking time to be long enough for the chicken to reach 165 degrees F internal temperature. 

    Select similar size chicken thighs for even cooking in the same amount of time.

    Cooking with Lemongrass

    If you haven’t cooked with lemongrass before there are a few tips that will help.

    It is sold in stalks with a white portion at the bottom and green outer leaves. It’s very woody and the leaves are like stiff reeds.

    In most U.S. grocery stores short pieces of the white portion are sold in plastic herb containers. If you buy an entire stalk remove the green leaves and use only the white portion.

    The lemongrass can be cut into pieces using a sharp, heavy knife. I prefer to bruise it so pieces of the woody stalk don’t cook with the chicken.

    To bruise the lemongrass pound it with a meat tenderizer, rolling pin or bottom of a cast iron skillet.

    This softens it and allows the natural lemony flavor to infuse in the marinade without little pieces attaching to the chicken.

    Nuoc Cham Dipping Sauce

    The chicken is delicious right out of the oven. However Nuoc Cham dipping sauce adds something extra with a tangy, sweet, spicy and salty flavor.

    Our recipe is fast and easy to make. We love it with Thai-style Grilled Chicken Thighs too.

    How to Make it – Step-by-Step

    STEP 1. Make the marinade

    In a small bowl combine the brown sugar, soy sauce, fish sauce, ginger, oil, lime juice and cilantro (photos 1-5). Stir to combine (photo 6).

    Add the lemongrass stalk.

    vietnamese chicken recipe steps 1-4
    Vietnamese chicken recipe steps 5-6

    STEP 2. Marinate the chicken

    Add the chicken to a large bowl or zip top gallon plastic bag (preferred method).

    Add the marinade (photo 7) and marinate for at least 1 hour up to 4 hours.

    STEP 3. Cook the chicken

    Remove the chicken from the marinade and discard the marinade.

    Place on a baking sheet or wire rack on a baking sheet (photo 8).

    Cook for 35 minutes or until the internal temperature of the chicken reaches 165 degrees (photo 9).

    Vietnamese chicken recipe steps 7-9

    Variations

    For a spicier chicken, add up to 2 tablespoons of Vietnamese Sa Te sauce (a Vietnamese chili sauce) to the marinade. Sambal Oelek can also be used (it is an Indonesian chili sauce).

    Coconut Sugar can be substituted for the brown sugar for a more authentic flavor profile. 

    Garnish with chopped fresh mint, basil or more cilantro. 

    Use different cuts of chicken. If you’d prefer to use boneless chicken thighs, leg quarters, chicken breasts they can be substituted. Be sure to adjust the cooking time to ensure the internal temperature of the chicken reaches 165 degrees.

    Pro Tips

    Select similar size chicken thighs. This ensures they’ll all cook in the same amount of time.

    Check doneness with an instant read food thermometer. This is the only accurate way to ensure chicken is fully cooked. It should reach 165 degrees. The temperature will still rise slightly when it’s removed from the oven.

    Cook on a wire rack in a baking sheet. Cooking on a wire rack does two things:

    1. It allows air circulation around the chicken for more even cooking.
    2. It allows any rendered fat from the skin to drip into the pan below so the chicken doesn’t cook in it.

    Cooking directly on the baking sheet works too.

    Line the baking sheet with foil. This helps with easy clean up.

    What to serve with Vietnamese Chicken

    The possibilities are endless from serving it with side dishes to using the chicken in other recipes like a sandwich.

    Here are some ideas we love:

    • Easy Instant Pot Cilantro Lime Rice Recipe
    • Coconut Rice with turmeric
    • Coconut Lime Jasmine Rice
    • 10-minutes Spicy Ramen Noodles

    Storing Leftovers

    Store any leftover chicken in an airtight container in the refrigerator for 3-4 days.

    cooked vietnamese chicken thighs on plate overhead

    More Chicken Recipes You’ll Love!

    • Salt & Pepper Roasted Chicken Thighs
    • 30-Minute Lemon Rosemary Chicken Thighs with Vegetables (Sheet Pan recipe)
    • Korean BBQ Chicken
    • Easy Mozzarella Chicken (30 minute recipe)
    • The Best Whole Roast Chicken recipe

    Did you make it? Please RATE THE RECIPE below!

    Please SUBSCRIBE and FOLLOW ME on FACEBOOK, INSTAGRAM, TWITTER and PINTEREST!

    Recipe

    cooked vietnamese chicken thighs on plate overhead square image

    Vietnamese-Inspired Baked Chicken Thighs

    These easy baked chicken thighs are brimming with sweet, salty and tangy Vietnamese flavors. Lemongrass, lime, ginger, garlic and more bring excitement to the dinner table any night of the week.
    5 from 56 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Main Course
    Cuisine: American, vietnamese
    Prep Time: 5 minutes
    Cook Time: 35 minutes
    Marinating time (minimum): 1 hour
    Total Time: 1 hour 40 minutes
    Servings: 4
    Calories: 479kcal
    Author: Toni Dash
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    Ingredients

    • 1/4 cup soy sauce regular or gluten-free
    • 2 tablespoons peeled minced fresh ginger
    • 1/4 cup fish sauce
    • 1 tablespoon minced fresh Garlic cloves
    • ¼ cup brown sugar
    • ¼ cup vegetable oil
    • 3 tablespoons fresh lime juice
    • 3 tablespoons chopped fresh cilantro
    • 1 4-inch piece lemongrass bruised
    • 4 bone-in skin-on chicken thighs (2 to 2 ½ pounds)
    • 1 recipe Nuoc Cham dipping sauce

    Instructions

    • Prepare the marinade. In a small bowl combine the soy sauce, fresh ginger, fish sauce, garlic, brown sugar, oil, lime juice and cilantro. Stir to dissolve the sugar.
    • Add the lemongrass stalk.
    • Pour the marinade into a container or gallon plastic zipper top bag (preferred method). Add the chicken and coat in the marinade.
    • Place in the refrigerator for at least 1 hour up to 4 hours.
    • Before removing the chicken from the refrigerator preheat the oven to 400 degrees.
    • Prepare a rimmed baking sheet by lining it with foil. The chicken can be cooked directly on the foil or a wire rack may be inserted (allows any excess fat to drip into the pan below).
    • Place the chicken on the pan or rack with space in between. Cook for 35 minutes or until the internal temperature of the chicken reaches 165 degrees F. Instant read food thermometer recommended.

    Video

    Notes

    Ingredient Notes
    Chicken thighs.
    • Select similar size chicken thighs to ensure they all cook in the same amount of time. 
    • Chicken is cooked when it reaches 165 degrees F internal temperature.
    • Cooking on a wire rack does two things:
      1. It allows air circulation around the chicken for more even cooking.
      2. It allows any rendered fat from the skin to drip into the pan below so the chicken doesn’t cook in it.
      3. Cooking directly on a baking sheet works too.
    Coconut sugar can be substituted for the brown sugar.
    To make the marinade spicier use up to 2 tablespoons of Vietnamese Sa Te sauce or Sambal Oelek.
    Garnish with chopped fresh mint, basil or more cilantro.

    Nutrition

    Calories: 479kcal | Carbohydrates: 10g | Protein: 26g | Fat: 38g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 2062mg | Potassium: 416mg | Fiber: 1g | Sugar: 7g | Vitamin A: 141IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 2mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Comments

    1. Tavo says

      November 16, 2022 at 7:21 am

      5 stars
      I loved the lemon grass touch! It was like anything else I had tried before! Thank you!

      Reply
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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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