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Vietnamese Lemongrass Chicken

Tender chicken thighs marinated in fragrant lemongrass, garlic, lime, soy, and fish sauce then roasted until slightly crisp.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 4 servings

Ingredients

  • 1.25-1.5 lb boneless skinless chicken thighs
  • 2 Tbsp lemongrass paste
  • 2 cloves garlic, minced
  • 2 Tbsp lime juice
  • 2 Tbsp soy sauce
  • 1 Tbsp pure maple syrup
  • 1 Tbsp avocado oil
  • 2 tsp fish sauce

Instructions

  • Combine the lemongrass paste, minced garlic, lime juice, soy sauce, maple syrup, avocado oil, and fish sauce in a small bowl or measuring cup and whisk until smooth.
  • Place the chicken thighs in a large zip-top bag, pour in the marinade, seal the bag, and massage so all pieces are evenly coated.
  • Refrigerate and marinate for at least 1 hour, or up to several hours for more flavor.
  • When ready to cook, preheat the oven to 400°F (200°C). Arrange the marinated chicken and any remaining marinade in a single layer in a large baking dish.
  • Bake on the center rack for 20 minutes, then switch the oven to high broil and broil for about 5 minutes until the edges are slightly crispy.
  • Check the internal temperature with a digital thermometer; thighs are safe at 170°F, but many prefer 180–200°F for texture—cook to your preference.
  • Remove from the oven and serve with your favorite sides.

Equipment

  • mixing bowl or measuring cup
  • Zip-top Bag
  • baking dish or casserole
  • Oven
  • Meat Thermometer

Notes

  • Marinate at least 1 hour for best flavor.
  • Use a meat thermometer to ensure doneness.
  • Broil briefly to crisp the edges.