Baked Vietnamese Lemongrass Chicken Thighs
This Vietnamese lemongrass chicken features chicken thighs tenderized and seasoned in a homemade marinade of soy sauce, oyster and fish sauce, and minced lemongrass. The chicken thighs are pan-seared until the skin is golden brown and crispy, yielding tender and juicy meat. Serve this flavorful lemongrass chicken with steamed rice, fresh veggies, and a fried egg before diving in.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cloves garlic (minced)
- 1 shallot (minced)
- 2 stalks lemongrass (minced)
- 2 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 2 tbsp vegetable oil
- 1 tbsp honey
- 1 tbsp brown sugar
- 2 lb chicken thighs (bone-in, skin-on)
Instructions
- 1
Combine all the ingredients for the marinade into a bowl (garlic through brown sugar). Mix and add the chicken. Make sure the chicken is coated in the marinade. Let it marinate in the fridge for 15 minutes. For the best flavor, marinate chicken at least an hour.
- 2
Preheat oven to 425 degrees F (218 degrees C).
- 3
Next sear the chicken skin to ensure it’s nice and crispy. Heat pan over high heat. Sear chicken thighs for 1-2 minutes on each side until golden brown. Make sure your pan is hot before you add your chicken to ensure the best sear.
- 4
After searing, place the chicken on a baking sheet. Bake in the oven for 25-30 minutes until the internal temperature reaches 165 degrees F.
- 5
Let it rest for 5 minutes before serving. Serve with rice, fresh vegetables, and a fried egg.