Vietnamese Style Baked Chicken Recipes

GRILLED VIETNAMESE CHICKEN

Steps:

• Heat grill.
• Place all the ingredients except the chicken in a shallow glass baking dish and stir them together.
• Make shallow slits across the chicken breast, going a little deeper in the thick end.
• Make shallow slits long ways, resulting in a slight diamond pattern in the meat.
• Put the chicken in the marinade and make sure some gets in the slits.
• This only needs to marinade for 10 or 15 minutes to pick up the flavor, I believe this is because of the slits.
• Place on grill and cook for 8 to 10 minutes, until no longer pink.
• Turn once during cooking.

VIETNAMESE CHICKEN RECIPE (LEMONGRASS CHICKEN)

Steps:

• Combine all the marinade ingredients in a bowl and add the chicken, ensuring it is coated with the marinade. Refrigerate overnight.
• Preheat the oven to 425F and line a baking sheet with aluminum foil or parchment paper. Place a baking rack on top.
• Place chicken thighs on baking rack and drizzle with the lime juice.
• Bake chicken for 40 minutes, flipping half way through.
• Skin should be browned and crispy. If it's not, place it under the broiler for a minute or two until it crisps up.

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 CHICKEN WINGS

Steps:

• Rinse the chicken wings with cold water. Pat dry with paper towels. Transfer the chicken to a big bowl or a Ziplock bag.
• In a bowl, add the garlic, fish sauce, sugar and ground black pepper together. Stir to mix well.
• Add the marinade to the chicken wings, combine well so the chicken wings are well coated with the marinade. Marinate the chicken wings for two hours or best overnight in the refrigerator.
• Preheat oven to 400°F (207°C). Arrange the chicken wings on a baking sheet lined with parchment paper. Bake for 30 minutes or until the surface turns golden brown. Top with the crushed peanuts and cilantro and serve immediately.

VIETNAMESE STYLE BAKED CHICKEN THIGHS

Steps:

• In a medium bowl, whisk together all of the marinade ingredients. Place the chicken thighs in a large ziplock bag. Pour in the marinade and let it marinade for at least 30 minutes, up to 4 hours.
• Preheat the oven to 425°F and set oven rack to middle position. Line a rimmed baking sheet with foil and place a wire rack on top of the baking sheet. Place the marinated chicken thighs, skin side up, on top of the wire rack, making sure to let excess marinade drip off. Discard the marinade. Bake until the thighs are cooked through and no longer pink on the inside, about 35 minutes. Garnish with lime slices and cilantro. Serve and enjoy!

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 LEMONGRASS CHICKEN

Steps:

• Combine the lime juice, fish sauce, maple syrup, oil, soy sauce, black pepper, garlic, lemongrass and shallot in a blender or food processor. Puree until smooth.
• Combine the chicken and marinade in a large bowl. Toss until the chicken is evenly coated. Cover the bowl and let the chicken marinate for 30 minutes.
• Preheat the grill to medium-high heat. (If using wooden skewers, soak them in water for 15 minutes before using.) Thread the chicken evenly onto the skewers.
• Once the grill is hot, place the chicken kabobs evenly on the grill. Cook for 10-14 minutes, turning once halfway through, until the chicken is golden brown and cooked through (no longer pink on the inside).
• Transfer the kabobs to a clean plate, and loosely tent with aluminum foil. Let the chicken rest for at least 5-10 minutes.
• Then serve warm while the chicken is hot and juicy, sprinkled with an extra squeeze of fresh lime juice (plus some thinly-sliced green onions) if desired. Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

VIETNAMESE-STYLE FISH SAUCE CHICKEN DRUMSTICKS

Steps:

• In a small saucepan, bring broth to a boil. Remove from heat; add mushrooms. Soak for 30 minutes, until softened. Remove mushrooms from broth and dice. Reserve mushrooms and broth separately. To a small bowl, add garlic and 1/4 cup reserved broth; let stand for 3 minutes. Pour mixture through a fine sieve over a bowl, pressing garlic lightly with a spoon. Reserve garlic and garlic-infused broth separately. Add fish sauce and 1/4 cup cane juice to reserved garlic-infused broth; stir until dissolved. To a resealable bag or container, add chicken and half of fish sauce mixture, reserving remainder for sauce. Toss well and refrigerate overnight. Refrigerate all reserved ingredients until ready to proceed. In a small pan on high, add oil and reserved garlic. Reduce heat to medium low and cook until golden. Drain through a fine-mesh sieve into a heat-resistant bowl; reserve oil for another use (such as stir-frying or searing meats). Drain garlic on paper towel and set aside. Preheat oven to 425°F. In a colander, drain chicken, discarding marinade. Toss chicken in flour, shaking off excess, and arrange on a parchment-lined baking sheet. Mist with cooking spray; bake for 25 to 30 minutes, until golden. Turn and mist again; bake for 15 to 20 minutes more, until crisp and no longer pink inside. Meanwhile, prepare pickled vegetables: In a large bowl, toss carrots, radish, salt and remaining 1 tsp cane juice and set aside to soften, about 15 minutes. Add vinegar and toss. Cover and refrigerate until serving. Once chicken is baked, add remaining broth and reserved mushrooms to reserved fish sauce mixture. To a large nonstick skillet or wok, add fish sauce mushroom mixture and sambal oelek. Bring to a boil; cook for about 30 seconds, until reduced by half and thick enough to coat the back of a spoon. To a large bowl, transfer drumsticks and add sauce, tossing gently to coat. Add 1/2 cup cilantro, 1/4 cup mint, reserved crispy garlic and toss again. Drain excess liquid from vegetables, mix in cucumber and remaining 1/2 cup cilantro and 1/4 cup mint. Serve alongside drumsticks.

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.