Vietnamese Baked Chicken #EattheWorld

Chicken thighs marinated in Asian flavors, then roasted to golden-brown perfection. An amazing and easy main course.

We are traveling to Vietnam today as we Eat the World........

I've been doing a lot of research into Vietnam, in preparation for an upcoming trip.  I asked the others to join me this month to explore the foods and flavors that I might enjoy during my visit.

Let's see what they have brought to the table......

• Sneha's Recipe: Fried Cheese & Potato Rice Paper Wraps 
• Culinary Cam: Muc Nhoi Thit, Bánh Mì Xíu Mai, and Other Favorites 
• Amy's Cooking Adventures: Pork Spare Rib Soup with Potatoes & Carrots (Canh Sườn Khoai Tây Cà Rốt) 
• A Day in the Life on the Farm: Vietnamese Baked Chicken

I served this chicken alongside the Chana Palau that I shared for Sunday Funday a couple of weeks ago when we were exploring South Asian Cuisine.  While Vietnam isn't in South Asia, its food shares many of the same warm flavors, and the palau was a great accompaniment to this chicken.

I found this easy, tasty recipe at Serious Eats.  I have no idea if it is authentic, but it is incredibly delicious and contains fish sauce, lime juice, and ginger, all commonly found in Vietnamese cooking,

Chicken, Asian, Vietnamese,

Entrees, Chicken

Vietnamese

Yield: 2 servings

Author: Wendy Klik

Vietnamese Baked Chicken

Chicken thighs marinated in Asian flavors, then roasted to golden-brown perfection. An amazing and easy main course.

Prep time: 5 MinCook time: 45 MinInactive time: 4 HourTotal time: 4 H & 50 M

Ingredients

• 4 bone in, skin on, chicken thighs
• 2 T. soy sauce
• 2 T. fish sauce
• 2 T. brown sugar
• 2 T. vegetable oil
• juice and zest of one small lime
• 1/2 T. ginger paste
• 2 cloves garlic, minced
• 1/2 t. chili past

Instructions

1. Whisk together the soy sauce, fish sauce, brown sugar, oil, lime juice, lime zest, ginger, garlic, and chili paste.
2. Place the chicken thighs into a sealable plastic bag. Pour the fish sauce mixture into the bag, remove the air, and seal.
3. Massage the sauce over the chicken to cover it completely, then refrigerate for a couple of hours.
4. Remove the chicken from the bag, let the marinade drain off, and place it on a parchment- or silicone-lined baking sheet. Bake in a preheated 425* oven for 30-45 minutes, until the skin is browned and crisp and the internal temperature reaches 160*.

Notes

adapted from a recipe found at serious eats.

Nutrition Facts

Calories

827

Fat (grams)

62 g

Sat. Fat (grams)

15 g

Carbs (grams)

17 g

Fiber (grams)

0 g

Net carbs

16 g

Sugar (grams)

13 g

Protein (grams)

50 g

Sodium (milligrams)

2647 mg

Cholesterol (grams)

283 mg

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