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Vietnamese Baked Chicken Thighs ingredients

Vietnamese Baked Chicken Thighs

These Vietnamese Baked Chicken Thighs are packed with umami flavor. The secret lies in the perfect marriage of fish sauce, garlic, ginger, and sugar, creating a bold, complex, and slightly sweet glaze that transforms ordinary chicken thighs into a culinary masterpiece.
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Prep Time 10 minutes
Cook Time 40 minutes
Marinating Time 24 minutes
Total Time 50 minutes
Course Main Course
Cuisine Vietnamese
Servings 4 servings
Calories 420 kcal

Equipment

  • Baking Dish

Ingredients
  

  • 2 pounds bone-in, skin-on chicken thighs about 6-8 thighs
  • 3 tablespoons fish sauce Red Boat recommended for authentic flavor
  • 2 tablespoons brown sugar or palm sugar for traditional taste
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons neutral oil such as avocado or canola
  • 1 tablespoon lime juice
  • 1 teaspoon black pepper
  • 2 green onions thinly sliced, for garnish
  • 1 teaspoon crushed red pepper flakes optional, for heat

Instructions
 

  • In a bowl, combine fish sauce, brown sugar, minced garlic, grated ginger, oil, lime juice, and black pepper to create the marinade.
  • Place chicken thighs in a large ziplock bag or shallow dish and pour the marinade over them. Make sure all pieces are well coated.
  • Seal or cover and refrigerate for at least 2 hours, preferably overnight (up to 24 hours) for maximum flavor penetration.
  • When ready to cook, preheat the oven to 375°F (190°C).
  • Remove chicken from the marinade and arrange pieces skin-side up in a baking dish, leaving space between each piece.
  • Bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy and caramelized.
  • For extra browning, broil on high for the last 2-3 minutes, watching carefully to prevent burning.
  • Let rest for 5 minutes before serving. Garnish with sliced green onions and optional red pepper flakes.

Notes

For a sugar-free version, substitute monk fruit sweetener or allulose, though you may need to adjust quantities as these alternatives can be sweeter than traditional sugar. If you can't find fish sauce, while not identical, a mixture of 1 tablespoon soy sauce with 1/4 teaspoon anchovy paste can approximate the umami depth.

Nutrition

Calories: 420kcalCarbohydrates: 8gProtein: 32gFat: 28gSaturated Fat: 7gCholesterol: 175mgSodium: 950mgPotassium: 400mgSugar: 6gVitamin A: 120IUVitamin C: 5mgCalcium: 30mgIron: 2.5mg
Keyword Chicken Thighs, Vietnamese Chicken, Baked Chicken, Umami Chicken
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