Serves 4
330 min
Vietnamese-Style Baked Chicken
Recipe GLPR269bafe8cf5e82
Succulent bone-in chicken thighs marinated in a balanced Vietnamese-inspired glaze of soy sauce, fish sauce, and brown sugar, enhanced with fresh ginger, garlic, lime, and a touch of chile heat, then baked until the skin crisps and the meat becomes tender and infused with caramelized flavors.
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Ingredients
2 pounds Bone-in, skin-on chicken thighs
¼ cup Soy sauce
¼ cup Asian fish sauce
¼ cup Palm sugar or dark brown sugar
2 tablespoons Grapeseed oil or neutral cooking oil
2 tablespoons Fresh cilantro leaves and tender stems, finely chopped
1½ tablespoons Fresh lime juice
1 teaspoon Fresh lime zest
1 tablespoon Fresh ginger, minced and peeled
2 teaspoons Hot chile paste (sambal oelek)
3 medium cloves Garlic cloves, minced or grated
Sliced limes for garnish
Fresh cilantro leaves for garnish
Directions
In a small bowl, whisk together the soy sauce, fish sauce, brown sugar, oil, chopped cilantro, lime juice, lime zest, minced ginger, chile paste, and minced garlic until the sugar dissolves completely.
Pat the chicken thighs dry with paper towels and arrange them skin-side up in a baking dish large enough to hold them in a single layer.
Pour the marinade over the chicken thighs, turning them to coat evenly. Reserve about 2 tablespoons of marinade for basting. Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to develop.
Remove the chicken from the refrigerator 30 minutes before baking to bring it closer to room temperature.
Preheat your oven to 425°F (220°C).
Arrange the chicken thighs skin-side up in the baking dish, spacing them evenly. Brush with the reserved marinade.
Bake for 35 to 45 minutes, until the chicken skin is golden brown and crispy and the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh without touching bone.
Remove from the oven and let rest for 5 minutes before serving.
Transfer the chicken to a serving platter and spoon any pan juices over the top. Garnish with sliced limes and fresh cilantro leaves.
