80 minutes
A flavorful and crispy chicken thigh dish with a Vietnamese-inspired marinade.
cups
cups
Dark Brown Sugar
cups
tablespoons
Fresh Cilantro Leaves And Tender Stems, finely chopped
tablespoons
Lime Juice, fresh
tablespoons
Lime Zest, finely grated
teaspoons
Fresh Ginger, minced, peeled
tablespoons
Hot Chile Paste
teaspoons
Garlic, minced or grated
teaspoons
Limes, sliced
each
tablespoons
1. Marinate Chicken
Place chicken thighs into a large zipper-lock bag and set aside. In a medium bowl, whisk together soy sauce, fish sauce, sugar, oil, finely chopped cilantro, lime juice, lime zest, ginger, hot chile paste, and minced garlic. Pour this marinade into the bag with the chicken, seal it tightly, and give it a good toss to ensure the thighs are evenly coated. Place the bag in the refrigerator and let the chicken marinate for at least 30 minutes, and up to 4 hours.
2. Preheat Oven
While the chicken is marinating, preheat your oven to 425°F (220°C) and position the oven rack in the middle. Line a rimmed baking sheet with foil and place a wire rack on top.
3. Bake Chicken
Remove the chicken from the marinade, letting any excess drip off before placing the thighs skin-side up on the wire rack. Make sure there's enough space between each thigh for proper heat circulation. Discard the remaining marinade. Bake the chicken in the preheated oven for about 35 minutes, until an instant-read thermometer inserted into the thickest part of a thigh registers 155 to 160°F (68 to 71°C).
4. Broil for Crispiness
If the skin isn't as crisp as you'd like, set your broiler to high and broil the chicken for about one minute, watching carefully to avoid burning.
5. Rest and Garnish
Once done, let the chicken rest for 5 minutes. Garnish with lime slices and cilantro leaves, and serve immediately.
Create Korean, Japanese, Thai, Indian, or Mediterranean twists by swapping traditional marinade ingredients with cultural staples.
Explore using pork, beef, tofu, fish, or shrimp as alternatives to chicken thighs, adjusting cooking methods accordingly.
Grilling or stir-frying the protein instead of searing and baking for a different culinary experience.
Add slices of pineapple or mango in the last minutes of cooking for a sweet, caramelized flavor that pairs with the savory chicken.
Add a splash of coconut milk to the marinade for a creamy texture and tropical flavor.
Before seasoning, make sure to pat the chicken thighs dry with paper towels. This will help the skin get a good sear and become golden and crispy.
Use a heavy skillet (cast iron is great) and get the oil shimmering hot before you add the chicken. Start skin-side down and don't move them until they're ready to flip. This ensures a golden, crispy skin.
After removing the chicken, use the same pan to cook the garlic, ginger, and lemongrass. Then, add the sugar and liquid ingredients to deglaze the pan, scraping up any browned bits for extra flavor.
Use fresh garlic, ginger, and lemongrass for the best flavor. Take the time to mince them finely, as larger chunks can be overpowering and affect the texture.
Let the chicken rest for a few minutes after cooking. This allows the juices to redistribute, ensuring moist and tender meat.
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