Description
Saigon-inspired vietnamese chicken delivers a zesty symphony of flavors that dance across your palate. Marinated in lemongrass, garlic, and bold spices, this dish promises a culinary journey through Vietnam’s rich street food culture you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 8 chicken thighs, bone-in and skin-on (approximately 3½ pounds or 1.6 kilograms)
Aromatics and Seasonings:
- 1 large lemongrass stalk, trimmed
- ¼ cup minced shallots
- 3 garlic cloves, minced
- 1 small garlic clove, minced
- 2 teaspoons Diamond Crystal kosher salt
- ½ teaspoon ground ginger
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes
- Zest from 1 lime
Oils, Sauces, and Sweeteners:
- 2 tablespoons olive oil
- 1 tablespoon Red Boat fish sauce
- 3 tablespoons Red Boat fish sauce
- 1 teaspoon honey (or 1 tablespoon of orange juice if doing a Whole30)
- 3 tablespoons maple syrup (or ¼ cup apple or pineapple juice for Whole30)
- 2 tablespoons freshly squeezed lime juice
- ¼ cup water
Optional Garnishes:
- Lime wedges
- Fresh herbs
- Lettuce
- Pickled vegetables
Instructions
- Craft a vibrant marinade by whisking together aromatic shallots, fragrant lemongrass, crushed garlic, kosher salt, grated ginger, cracked black pepper, zesty lime zest, rich olive oil, pungent fish sauce, and golden honey in a spacious mixing bowl.
- Immerse chicken thighs completely in the marinade, ensuring each piece is thoroughly coated. Seal and refrigerate, allowing flavors to meld for a minimum of 1 hour, with the option to intensify marination up to 24 hours.
- Heat the oven to 400°F for convection or 425°F for traditional settings. Position chicken thighs skin-side down on a wire rack placed atop a foil-lined baking sheet, optimizing heat circulation and potential drippings collection.
- Roast for 20 minutes, then carefully flip chicken to expose crispy skin upwards and rotate the tray for even cooking. Continue baking an additional 20-25 minutes until skin turns a rich golden brown and internal temperature reaches 175°F.
- While chicken roasts, prepare the paleo nuoc cham dipping sauce by thoroughly blending all sauce ingredients in a compact bowl, tasting and adjusting seasonings as needed.
- Transfer prepared sauce to a sealed container, where it will remain fresh in the refrigerator for up to 4 days, ready to complement the aromatic lemongrass chicken.
Notes
- Marinate chicken thighs for maximum flavor, allowing the lemongrass and spices to deeply penetrate the meat for at least 1 hour or overnight.
- Use a wire rack while baking to ensure even cooking and crispy skin, helping excess fat drip away from the chicken.
- Check internal temperature with a meat thermometer to guarantee perfectly cooked chicken, targeting 175°F for tender, juicy results.
- Prepare the dipping sauce ahead of time, as it can be stored in the refrigerator for up to 4 days, making meal prep easier.
- Choose bone-in, skin-on chicken thighs for richer flavor and more succulent meat compared to leaner cuts.
- Convection ovens work best for achieving golden-brown, crispy skin while maintaining moisture inside the chicken.
- Prep Time: 1 hour 15 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Vietnamese
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 7 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 120 mg