Vietnamese Inspired Baked Chicken Thighs Recipes

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!

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.