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Vietnamese Style Baked Chicken Thighs

Course Main Course
Prep Time 5 minutes
Cook Time 35 minutes
Marinading time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 421kcal
Author Liza Agbanlog

Ingredients

  • 2 lbs chicken thighs, bone-in, skin-on

Marinade

  • 1/4 cup soy sauce
  • 1/4 cup fish sauce
  • 1/4 cup brown sugar
  • 1 tsp ginger, peeled and minced
  • 2 tsp hot chili-garlic paste (sambal oelek)
  • 1 1/2 tbsp fresh juice from 1 lime
  • 1 tsp finely grated zest from 1 lime
  • 3 cloves garlic, minced or grated
  • 2 tbsp cilantro leaves, finely chopped
  • 2 tbsp olive oil

Garnish

  • Sliced limes and cilantro leaves

Instructions

  • In a medium bowl, whisk together all of the marinade ingredients. Place the chicken thighs in a large ziplock bag. Pour in the marinade and let it marinade for at least 30 minutes, up to 4 hours.
  • Preheat the oven to 425°F and set oven rack to middle position. Line a rimmed baking sheet with foil and place a wire rack on top of the baking sheet. Place the marinated chicken thighs, skin side up, on top of the wire rack, making sure to let excess marinade drip off. Discard the marinade. Bake until the thighs are cooked through and no longer pink on the inside, about 35 minutes. Garnish with lime slices and cilantro. Serve and enjoy!

Notes

Recipe Source: Serious Eats 

Nutrition

Serving: 1thigh | Calories: 421kcal | Carbohydrates: 11g | Protein: 26g | Fat: 29g | Saturated Fat: 7g | Cholesterol: 148mg | Sodium: 1500mg | Potassium: 376mg | Sugar: 9g | Vitamin A: 125IU | Vitamin C: 1.6mg | Calcium: 29mg | Iron: 1.4mg