Saturday, August 17, 2019

Vietnamese-Style Baked Chicken Recipe

Vietnamese-Style Baked Chicken Recipe

n this simple weeknight-dinner recipe, we marinate hen thighs in a mix of Vietnamese fish sauce, sugar, herbs, and spices, then bake them for a dish that is infused with style and perfectly browned.

Why It Works
Lime, ginger, and fish sauce upload bold, bright, and deep Vietnamese flavors.
A quick marinade in those stable flavors provides the hen the appropriate tang.
Read more: One Quick Vietnamese-Style Marinade, One Easy Baked Chicken Dinner

Serves 4
20 minutes
1 hour 30 minutes

2 kilos (900g) bone-in, skin-on hen thighs
1/4 cup (60ml) soy sauce
1/4 cup (60ml) Asian fish sauce, reminiscent of Red Boat
1/4 cup (55g) palm or darkish brown sugar
1 tablespoon (10g) minced peeled recent ginger
2 teaspoons (10ml) hot chili-garlic paste (sambal oelek)
1 1/2 tablespoons (20ml) recent juice from 1 lime
1 teaspoon (5g) finely grated zest from 1 lime
3 medium cloves garlic, minced or grated (about 2 teaspoons)
2 packed tablespoons (1/4 ounce) recent cilantro leaves and smooth stems, finely chopped
2 tablespoons (30ml) grapeseed or different impartial oil
Sliced limes and cilantro leaves, for garnish

Place thighs in a big zipper-lock bag. In a medium bowl, whisk collectively 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 hen marinate for at the least 30 minutes and as much as four hours.

Preheat oven to 425°F (218°C) and set oven rack to midsection position. Line a rimmed baking sheet with foil and location a wire rack on top. Remove hen from bag, permitting marinade to drip off, and set on wire rack pores and pores and epidermis section up, making certain to depart area among thighs. Discard marinade. Bake till thighs check in 155 to 160°F (68 to 71°C) on an instant-read thermometer, about 35 minutes. (Be certain to degree temperature within the midsection of the thickest section of the thighs, but no longer instantly towards the bone.) If hen pores and pores and epidermis isn't brown and crisp sufficient through means of the time the thighs are cooked through, activate oven broiler and broil till browned and crisp, about 1 minute, being cautious to no longer burn the skin. Transfer hen to a platter and permit relaxation for 5 minutes. Garnish with lime slices and cilantro, then serve.source