Vietnamese-Style Baked Chicken is a flavorful, aromatic, and incredibly satisfying dish inspired by the bold and vibrant flavors of Vietnamese cuisine.

This dish brings together lemongrass, garlic, fish sauce, and other fragrant ingredients to marinate the chicken, infusing it with a perfect balance of savory, sweet, and tangy notes. Baked to golden perfection, the chicken is juicy on the inside and deliciously caramelized on the outside.

Whether you’re a fan of Southeast Asian food or just looking to try something new, this dish will excite your taste buds and make you feel like you’re dining in a Vietnamese street-side café.

Why I Love This Recipe

I love this recipe because it’s:

Bold in flavor yet simple in technique.
Oven-baked, so it’s healthier and less fussy than frying.
Versatile — perfect for weeknight dinners, meal prep, or even impressing guests.
Deeply aromatic, thanks to lemongrass, garlic, and fish sauce.

Why It’s a Must-Try Dish

Showcases authentic Vietnamese flavor in a simple and approachable way.
The marinade is easy to prepare and does all the flavor work.
Great for those who want something different from typical chicken recipes.
Pairs beautifully with rice, noodles, or fresh herbs.

Preparation & Cooking Time

Preparation Time: 15 minutes
Marination Time: 2 hours (minimum) or overnight for best results
Cooking Time: 35–45 minutes
Total Time: 2 hours 50 minutes (with marinating)
Servings: 4 servings
Calories: ~320 kcal per serving (based on skinless chicken thighs)

Ingredients

For the Chicken:

4 bone-in, skin-on chicken thighs (or boneless thighs or drumsticks)
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon honey or brown sugar
1 tablespoon vegetable oil
2 stalks lemongrass, white part finely minced (or 1 tbsp lemongrass paste)
4 garlic cloves, minced
1 small shallot, minced
1 teaspoon black pepper
1/2 teaspoon chili flakes (optional, for spice)
Juice of half a lime

Step-by-Step Preparation Method

Step 1: Make the Marinade

In a mixing bowl, combine fish sauce, soy sauce, honey, oil, lime juice, lemongrass, garlic, shallot, pepper, and chili flakes (if using).
Stir until the honey or sugar is dissolved.

Step 2: Marinate the Chicken

Pat chicken thighs dry with paper towels.
Place them in a large ziplock bag or shallow dish.
Pour marinade over the chicken, ensuring all pieces are coated.
Seal and refrigerate for at least 2 hours, preferably overnight for full flavor.

Step 3: Bake the Chicken

Preheat oven to 400°F (200°C).
Line a baking sheet with foil or parchment paper and place a rack on top (optional but helps with even browning).
Arrange the marinated chicken on the rack or directly on the baking sheet.
Bake for 35–45 minutes, basting once halfway through with extra marinade or pan juices, until the chicken is golden and internal temp reaches 165°F (74°C).
If you want a crisper skin, broil for the last 2–3 minutes, watching closely to avoid burning.

How to Serve

Serve hot with:

Steamed jasmine rice or broken rice (com tam)
Pickled carrots and daikon
Fresh herbs: cilantro, mint, Thai basil
Lime wedges and sliced chili
A drizzle of nuoc cham (Vietnamese dipping sauce) for added zing

Optional: Add a fried egg on top for a true Vietnamese-style meal!

Additional Tips and Variations

Tips:

Lemongrass paste is a great substitute if fresh lemongrass isn’t available.
Use a meat thermometer for perfectly cooked chicken.
Always let the chicken rest for 5 minutes before serving.

Variations:

Boneless chicken thighs cook faster—bake for about 25–30 minutes.
Grilled version: Grill over medium heat for about 6–7 minutes per side.
Spicy version: Add a teaspoon of sriracha or chopped Thai chili to the marinade.
Sweet twist: Swap honey for palm sugar or maple syrup for a different sweetness.

Freezing and Storage

Storage:

Store leftover cooked chicken in an airtight container in the fridge for up to 4 days.
Reheat in oven or air fryer for best texture.

Freezing:

Freeze uncooked, marinated chicken in a ziplock bag for up to 3 months.
Thaw in the refrigerator overnight before baking.
Cooked chicken can also be frozen for up to 2 months.

Special Equipment Needed

Baking sheet
Wire rack (optional)
Mixing bowl
Ziplock bag or marinating container
Foil or parchment paper
Meat thermometer (recommended)

FAQs

Q: Can I use chicken breasts instead?
A: Yes, but they may dry out more quickly. Bake for 25–30 minutes and don’t overcook.

Q: What can I substitute for fish sauce?
A: Use soy sauce and a splash of Worcestershire sauce or tamari for a similar depth, though the flavor won’t be identical.

Q: Can I cook this in an air fryer?
A: Yes! Air fry at 380°F (193°C) for 20–25 minutes, flipping halfway, until cooked through.

Q: Is this dish spicy?
A: Not by default. The chili flakes are optional—adjust based on your spice preference.

Conclusion

Vietnamese-Style Baked Chicken is a dish that brings bold flavors and aromatic goodness to your table with minimal effort. The balance of savory, sweet, and citrusy ingredients makes it absolutely unforgettable. It’s a crowd-pleaser, easy to prepare ahead of time, and adaptable for many diets. Whether you’re serving it for a weekday family dinner or entertaining guests, this recipe is a surefire hit. Once you try it, it just might become your new favorite chicken dish!