I like this recipe because it delivers restaurant-quality flavor with very little effort. The fish sauce adds deep umami, while the lime and chili-garlic paste brighten it up with zing and heat. It’s great for weeknight meals or when I want to impress guests with something unique but still comforting. The leftovers—if there are any—are just as tasty the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 pounds (900g) bone-in, skin-on chicken thighs ¼ cup (60ml) soy sauce ¼ cup (60ml) Asian fish sauce ¼ cup (55g) palm sugar or dark brown sugar 1 tablespoon (10g) fresh ginger, minced and peeled 2 teaspoons (10ml) chili-garlic paste (like sambal oelek) 1½ tablespoons (20ml) fresh lime juice 1 teaspoon (5g) lime zest 3 garlic cloves, minced (about 2 teaspoons) 2 tablespoons chopped fresh cilantro (leaves and tender stems) 2 tablespoons (30ml) grapeseed or neutral oil Lime slices and cilantro leaves, for garnish
Directions
I start by placing the chicken thighs in a large zip-top bag.
In a medium bowl, I whisk together the soy sauce, fish sauce, sugar, ginger, chili-garlic paste, lime juice, lime zest, garlic, chopped cilantro, and oil.
I pour the marinade over the chicken in the bag, seal it, and toss everything to coat well. Then I let it marinate in the fridge for at least 30 minutes (or up to 4 hours for deeper flavor).
I preheat the oven to 425°F (218°C) and line a rimmed baking sheet with foil, placing a wire rack on top.
I remove the chicken from the marinade (letting the excess drip off) and arrange the thighs skin-side up on the rack, leaving space between them.
I bake for about 35 minutes, or until the internal temperature reaches 155–160°F (68–71°C) in the thickest part of the thigh (but not against the bone).
If the skin isn’t crisp enough, I turn on the broiler and broil for 1 minute to finish.
I let the chicken rest for 5 minutes, then serve it garnished with lime slices and cilantro.
Servings and timing
This recipe serves 6 people. It takes 15 minutes to prep, 35 minutes to bake, and around 50 minutes total including resting time. It’s great for both quick meals and more relaxed dinners.
Variations
When I want a spicier version, I add extra chili-garlic paste or a splash of hot sauce. I’ve also used chicken drumsticks or bone-in breasts with great results—just adjusting the cooking time slightly. For a brighter finish, I sometimes toss fresh herbs like Thai basil or mint on top before serving.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven or air fryer to keep the skin crispy—about 10 minutes at 350°F. The flavor holds up beautifully, and it’s great sliced into rice bowls or salads the next day.
FAQs
Can I use boneless chicken?
Yes, I’ve used boneless thighs or breasts when I want a faster cook time. Just reduce baking time by about 5–10 minutes and watch closely to avoid drying them out.
Can I grill this chicken instead?
Definitely. I’ve grilled the marinated chicken over medium heat for about 6–8 minutes per side, and the smoky flavor pairs perfectly with the marinade.
Do I have to use fish sauce?
Fish sauce is key to the deep savory flavor, but if I need a substitute, I use a mix of soy sauce and a splash of Worcestershire. It won’t taste exactly the same but still works well.
What should I serve with this?
I like serving this chicken with jasmine rice or rice noodles, plus quick pickled veggies or a crisp cucumber salad to balance the richness.
Can I use the marinade as a sauce?
Yes. I bring the leftover marinade to a full boil in a small saucepan, then simmer it for 3–5 minutes until slightly reduced. It makes a great drizzle over the chicken or rice.
Conclusion
Vietnamese-Style Baked Chicken is a flavorful, easy-to-make dish that brings the perfect mix of sweet, savory, and tangy to the table. I love how the marinade creates crispy skin and juicy meat, and how the ingredients work together to build big, bold flavor. Whether I’m cooking for a weeknight dinner or something special, this dish always satisfies.
Vietnamese-style baked chicken is juicy, flavorful, and perfectly browned, marinated with fish sauce, lime, garlic, and herbs for an easy oven-baked dinner.
Author:Sarah
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:4 servings
Category:Entree, Main Course
Method:Baking
Cuisine:Vietnamese, Asian-Inspired
Ingredients
2 pounds (900g) bone-in, skin-on chicken thighs
¼ cup (60ml) soy sauce
¼ cup (60ml) Asian fish sauce
¼ cup (55g) palm sugar or dark brown sugar
1 tablespoon (10g) fresh ginger, peeled and minced
2 teaspoons (10ml) chili-garlic paste (such as sambal oelek)
1½ tablespoons (20ml) fresh lime juice
1 teaspoon (5g) lime zest
3 garlic cloves, minced or grated (about 2 teaspoons)
2 tablespoons fresh cilantro leaves and tender stems, finely chopped
2 tablespoons (30ml) grapeseed oil or other neutral oil
Sliced limes and extra cilantro leaves, for garnish
Instructions
Marinate the Chicken:
Place chicken thighs in a large zip-top bag. In a bowl, whisk together soy sauce, fish sauce, sugar, ginger, chili-garlic paste, lime juice, zest, garlic, cilantro, and oil. Pour marinade over chicken, seal, and toss to coat. Marinate for at least 30 minutes and up to 4 hours in the refrigerator.
Preheat Oven:
Preheat to 425°F (218°C). Line a rimmed baking sheet with foil and place a wire rack on top.
Bake the Chicken:
Remove chicken from marinade, letting excess drip off. Arrange skin-side up on the rack with space between each piece. Discard marinade or turn into sauce (see Notes).
Bake for about 35 minutes, or until internal temperature reaches 155–160°F (68–71°C) in the thickest part (avoid touching the bone).
Broil if Needed:
If skin isn’t crisp, broil for 1 minute to brown—watch carefully to prevent burning.
Rest and Serve:
Let chicken rest for 5 minutes. Garnish with lime slices and fresh cilantro. Serve hot.
Notes
Optional Sauce: Bring the leftover marinade to a boil in a small saucepan, then reduce heat and simmer for 3–5 minutes until thickened.
Protein Swap: You can use chicken breasts, adjusting bake time accordingly.
Serving Ideas: Serve with jasmine rice, vermicelli noodles, or steamed greens.
