Vietnamese Style Baked Chicken Thighs

Savory Vietnamese-style baked chicken thighs are infused with a sweet and tangy marinade, delivering a burst of flavor in every tender bite. It's an easy crowd-pleaser that pairs perfectly with rice or veggies.

Course Main Course

Prep Time 5

Cook Time 35

Marinading time 30

Total Time 40

Servings servings

Calories 380kcal

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