Baked Vietnamese Chicken Thighs

These baked Vietnamese chicken thighs are juicy, flavorful, and full of aromatic Southeast Asian spices. I love how the marinade combines salty, sweet, tangy, and spicy notes that caramelize beautifully in the oven. It’s a dish that feels exotic yet simple enough for a weeknight meal.

Why You’ll Love This Recipe

I like this recipe because it’s so easy to prepare the chicken marinates in a vibrant mixture of soy sauce, fish sauce, lime, and spices, then bakes until golden and crisp. The marinade infuses the chicken with deep flavor, and the skin turns perfectly crispy while the inside stays tender. I also enjoy how versatile it is: I can adjust the spice with more or less sambal oelek, and I can serve it with rice, noodles, or even a fresh salad.

Ingredients

5-6 bone-in, skin-on chicken thighs, about 1 – 1 1/2 lbs.

Vietnamese Marinade:
1/4 cup soy sauce, low-sodium recommended
1/4 cup Asian fish sauce
1/4 cup light or dark brown sugar
2 tablespoons vegetable oil, or similar neutral-tasting cooking oil
2 Tablespoons cilantro, finely chopped
1 teaspoon lime zest
1 1/2 Tablespoons lime juice
1 Tablespoon fresh ginger, minced or ginger paste
1-2 teaspoons Sambal oelek, or Asian Chili Garlic Paste
3 cloves garlic, minced

For serving:
Sliced limes and chopped cilantro, for garnish

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I whisk together the soy sauce, fish sauce, brown sugar, oil, cilantro, lime zest, lime juice, ginger, sambal oelek, and garlic in a bowl.
2. I place the chicken thighs in a dish or zip-top bag, pour the marinade over, and coat well. I let it marinate in the refrigerator for at least 2 hours, or overnight for the best flavor.
3. I preheat the oven to 400°F (200°C).
4. I arrange the chicken thighs on a baking sheet lined with foil or parchment, skin side up, and pour a little of the marinade over the top.
5. I bake for 35–40 minutes, until the skin is crispy and the internal temperature reaches 165°F.
6. I remove from the oven, let rest a few minutes, then garnish with lime slices and fresh cilantro before serving.

Servings and Timing

This recipe makes about 4 servings. It usually takes me 10 minutes to prepare, 2 hours to marinate, and 40 minutes to bake, so I can have it ready in about 3 hours including marinating time.

Variations

Sometimes I swap chicken thighs for drumsticks or bone-in chicken breasts. If I want a sweeter glaze, I add a little honey to the marinade. For a smokier flavor, I grill the chicken instead of baking it. I also like adding a pinch of lemongrass when I want extra fragrance.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the chicken in the oven at 350°F until hot, which helps keep the skin crisp. I avoid microwaving since it makes the skin soft, but it works fine if I’m in a hurry.

FAQs

Can I use boneless chicken thighs?

Yes, but I prefer bone-in for extra flavor and juiciness.

Do I need to marinate overnight?

No, but I find the flavor is much deeper if I marinate for at least a few hours.

Can I grill the chicken instead of baking?

Yes, grilling gives it a delicious smoky flavor that works beautifully with the marinade.

Is sambal oelek very spicy?

It’s moderately spicy, but I can adjust the amount to suit my taste.

Can I use chicken breasts instead of thighs?

Yes, though I reduce the cooking time so they don’t dry out.

What sides go well with this dish?

I like serving it with jasmine rice, stir-fried vegetables, or vermicelli noodles.

Can I make the marinade ahead of time?

Yes, I often prepare it a day in advance and keep it in the fridge until I’m ready to use it.

Can I freeze the marinated chicken?

Yes, I sometimes freeze the chicken right in the marinade and thaw it overnight before baking.

Does the skin stay crispy?

Yes, baking at a high temperature keeps the skin crisp while the inside stays juicy.

Can I make this less salty?

Yes, I use low-sodium soy sauce and reduce the fish sauce slightly if I want a lighter flavor.

Conclusion

This baked Vietnamese chicken thighs recipe is one of my go-to dishes when I want something bold and flavorful. I love how the marinade brings together salty, sweet, tangy, and spicy notes that make the chicken irresistible. With its crispy skin and tender meat, it’s a recipe I turn to again and again for both easy weeknight meals and dinner guests.

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