Vietnamese-Inspired Baked Chicken Thighs

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.

Course Main Course

Cuisine American, vietnamese

Prep Time 5

Cook Time 35

Marinating time (minimum) 1

Total Time 1 40

Servings

Calories 479kcal

Author Toni Dash

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