Vietnamese Baked Chicken Thighs Recipes

VIETNAMESE BAKED CHICKEN THIGHS

Vietnamese Baked Chicken Thighs image

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.

Provided by Recipe Winners

Time 55m

Number Of Ingredients 10

Ingredients

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

Steps:

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
enjoy!

Nutrition Facts : Calories 0 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, Sodium 0 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

HONEY-GARLIC CHICKEN THIGHS

Honey-Garlic Chicken Thighs image

This is one of my family's favorite recipes. It's garlic-sweet and the cilantro tops it off.

Provided by Eric VanLandingham

Categories Meat and Poultry Recipes Chicken Baked and Roasted Thighs

Yield 8

Number Of Ingredients 10

Ingredients

8 (5 ounce) boneless chicken thighs
salt and ground black pepper to taste
2 tablespoons olive oil, or as needed
½ medium onion, finely chopped
7 cloves garlic, chopped, or to taste
1 cup honey
½ cup soy sauce
1 pinch onion powder, or to taste
1 pinch garlic powder, or to taste
¼ cup chopped fresh cilantro

Steps:

Season the chicken on both sides with salt and pepper.
Cover the bottom of a cast iron skillet with olive oil and bring to medium-high heat. Add chicken and brown on one side, 3 to 5 minutes. Flip chicken, and add onion and garlic; continue to cook until chicken is mostly (but not fully) cooked and onion and garlic are soft, 5 to 7 minutes more. Remove chicken to a plate.
Add honey, soy sauce, onion powder, garlic powder, and onion powder to the skillet. Stir and scrape the bottom of the pan with a wooden spoon to get the garlic and onion to mix with the liquid.
Put chicken back into the pan, cover, and reduce heat to medium. Cook until no longer pink in the center and juices run clear, about 10 more minutes, turning once halfway through. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C).
Place on a serving tray and drizzle liquid from the pan on top. Sprinkle with chopped cilantro before serving.

Nutrition Facts : Calories 367.5 calories, Carbohydrate 37.9 g, Cholesterol 87.5 mg, Fat 13.4 g, Fiber 0.4 g, Protein 25.3 g, SaturatedFat 3.3 g, Sodium 986.2 mg, Sugar 35.5 g

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