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Vietnamese Baked Chicken Thighs

  • Author: Recipe Winners, recipe by Emily and Matt Clifton
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes plus marinating time
  • Yield: 4 serves


Vietnamese chicken thighs are packed full of sweet, hot, sour and salty flavours. Marinate for 1-4 hours, or prepare the night before holding back on adding the lime juice (see notes above). You can even freeze the uncooked marinated chicken ready for another day.


  • 4 large chicken thighs, bone in and skin on
  • 1/4 cup light soy sauce
  • 1/4 cup fish sauce
  • 2 teaspoons hot chilli-garlic paste (sambal oelek), or other chilli garlic sauce
  • 1/4 cup dark brown sugar
  • 1 tablespoon fresh ginger, finely grated
  • juice (about 2 tablespoons) and zest of 1 lime
  • 2 teaspoons finely minced garlic
  • 3 tablespoons peanut or vegetable oil
  • 3 tablespoons fresh coriander (cilantro) leaves and tender stems, finely chopped


  • 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!


  • lining your baking sheet with foil saves on cleaning up as the chicken juices and marinade make quite a mess
  • Category: meat and chicken
  • Method: baking
  • Cuisine: Vietnamese

Keywords: Vietnamese chicken thighs