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Baked Vietnamese Chicken Thighs

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Juicy chicken thighs marinated in a Vietnamese-inspired blend of soy sauce, fish sauce, lime, garlic, ginger, and chili, then baked until golden with crispy skin and bold, aromatic flavors.

Ingredients

  • 5–6 bone-in, skin-on chicken thighs (about 1 – 1 1/2 lbs)
  • 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 neutral 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
  • Sliced limes, for serving
  • Chopped cilantro, for garnish

Instructions

  1. Whisk together soy sauce, fish sauce, brown sugar, oil, cilantro, lime zest, lime juice, ginger, sambal oelek, and garlic in a bowl.
  2. Place chicken thighs in a dish or zip-top bag, pour marinade over, and coat well. Marinate at least 2 hours or overnight.
  3. Preheat oven to 400°F (200°C).
  4. Arrange chicken thighs skin side up on a lined baking sheet. Spoon a little marinade over the top.
  5. Bake 35–40 minutes until skin is crispy and chicken reaches 165°F internal temperature.
  6. Let rest a few minutes before garnishing with lime slices and fresh cilantro. Serve hot.

Notes

  • Swap thighs for drumsticks or bone-in chicken breasts.
  • Add honey to marinade for a sweeter glaze.
  • Grill instead of baking for a smoky flavor.
  • Add lemongrass for extra fragrance.
  • For less salt, use low-sodium soy sauce and reduce fish sauce slightly.

Nutrition

Find it online: https://justsosavory.com/baked-vietnamese-chicken-thighs/