Vietnamese baked chicken thighs are sweet, sour, salty and hot, quick to prepare and easy on the cleanup. We just love chicken thighs bone in, and skin on as they are quick to cook and so, so many flavours can be added to provide a quick and delicious evening meal.
Sweet, sour, salty and hot
If it is a little sour for your liking add a little more sugar. If too hot back off on the chilli. Too salty, use less fish sauce or, too sweet back, off on the sugar. You get the picture. We think the balance is just right and the flavour, when cooked, is fantastic even with a short marinating time.
If you’re preparing this chicken dish a day before cooking it hold back on adding the lime juice to the marinade till an hour or so before baking the chicken. The reason for this is the lime juice, if left marinating too long will ‘cook’ the chicken’. It causes the protein to coagulate and become firm, almost as if it had been cooked with heat.
Watch How To Make Vietnamese Baked Chicken Thighs
Subscribe to our newsletter and follow along on Pinterest, Facebook, Twitter and Instagram for all of the latest updates.
Check Out Some More Winning Asian Recipes
click on the link…..Crispy Skinned Chilli Caramel Salmon
click on the link…..Thai Salmon and Coconut Noodle Soup
click on the link…..Authentic Thai beef Salad
What’s your favourite chicken recipe?
We would love to hear from you the comments below when you make this delicious Vietnamese Baked Chicken Thighs recipe.
Vietnamese chicken thighs are packed full of sweet, hot, sour and salty flavours. Marinate for 1-4 hours, or prepare the night before holding back on adding the lime juice (see notes above). You can even freeze the uncooked marinated chicken ready for another day.
- 4 large chicken thighs, bone in and skin on
- 1/4 cup light soy sauce
- 1/4 cup fish sauce
- 2 teaspoons hot chilli-garlic paste (sambal oelek), or other chilli garlic sauce
- 1/4 cup dark brown sugar
- 1 tablespoon fresh ginger, finely grated
- juice (about 2 tablespoons) and zest of 1 lime
- 2 teaspoons finely minced garlic
- 3 tablespoons peanut or vegetable oil
- 3 tablespoons fresh coriander (cilantro) leaves and tender stems, finely chopped
- in a medium bowl whisk together soy, fish sauce, sugar, ginger, chilli garlic paste, lime juice and zest, garlic, coriander (cilantro) and oil
- marinate chicken for at least 30 minutes and up to 4 hours
- preheat oven to 220c (425f)
- line a baking sheet with foil and place a cake rack on baking sheet - see notes
- place chicken pieces onto rack spreading the pieces out, discarding remaining marinade
- bake for about 35 minutes or until chicken is cooked (68-71c or 155-160f)
- serve with lime wedges
- lining your baking sheet with foil saves on cleaning up as the chicken juices and marinade make quite a mess
Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g
A short cold snap has seen Cooper hugging the fire, which is amazing considering how thick his coat is:)