Vietnamese Inspired Baked Chicken Thighs Recipes

VIETNAMESE-STYLE BAKED CHICKEN

Steps:

• Place thighs in a large zipper-lock bag. In a medium bowl, whisk together soy sauce, fish sauce, sugar, ginger, chili-garlic paste, lime juice, lime zest, garlic, cilantro, and oil. Pour marinade into bag with chicken, seal bag, and toss to coat well. Let chicken marinate for at least 30 minutes and up to 4 hours.
• Preheat oven to 425°F (218°C) and set oven rack to middle position. Line a rimmed baking sheet with foil and place a wire rack on top. Remove chicken from bag, allowing marinade to drip off, and set on wire rack skin side up, making sure to leave space between thighs. Discard marinade. Bake until thighs register 155 to 160°F (68 to 71°C) on an instant-read thermometer, about 35 minutes. (Be sure to measure temperature in the center of the thickest part of the thighs, but not directly against the bone.) If chicken skin is not brown and crisp enough by the time the thighs are cooked through, turn on oven broiler and broil until browned and crisp, about 1 minute, being careful not to burn the skin. Transfer chicken to a platter and let rest for 5 minutes. Garnish with lime slices and cilantro, then serve.

VIETNAMESE-INSPIRED BAKED CHICKEN THIGHS

Steps:

• Prepare the marinade. In a small bowl combine the soy sauce, fresh ginger, fish sauce, garlic, brown sugar, oil, lime juice and cilantro. Stir to dissolve the sugar.
• Add the lemongrass stalk.
• Pour the marinade into a container or gallon plastic zipper top bag (preferred method). Add the chicken and coat in the marinade.
• Place in the refrigerator for at least 1 hour up to 4 hours.
• Before removing the chicken from the refrigerator preheat the oven to 400 degrees.
• Prepare a rimmed baking sheet by lining it with foil. The chicken can be cooked directly on the foil or a wire rack may be inserted (allows any excess fat to drip into the pan below).
• Place the chicken on the pan or rack with space in between. Cook for 35 minutes or until the internal temperature of the chicken reaches 165 degrees F. Instant read food thermometer recommended.

VIETNAMESE BAKED CHICKEN THIGHS

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!

BAKED LEMON-BUTTER CHICKEN THIGHS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place 3 tablespoons butter in a microwave-safe bowl and heat in a microwave oven until melted, 1 to 2 minutes. Smash garlic cloves with the side of a chef's knife and add garlic to the warm butter. Stir in lemon juice and onion powder. Set aside.
• Sprinkle both sides of chicken thighs with salt and pepper. Heat remaining 1 tablespoon butter in a medium-sized oven-safe skillet over medium-high heat. Brown chicken, skin-side down, for 3 to 4 minutes. Flip chicken over and brush skin with lemon-butter mixture. Pour remaining butter mixture into skillet and remove from heat.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Brush skin every 10 minutes with pan juices.
• Remove skillet from the oven and place chicken on a serving platter. Drizzle chicken with pan juices and garnish with parsley.