This Vietnamese chicken is packed with bold savory flavor from fish sauce, soy sauce, garlic, and lemongrass, then baked until the skin turns perfectly crispy and golden brown. If you love Vietnamese-inspired dinners like this Vietnamese Shaking Beef, this easy baked chicken recipe deserves a spot in your dinner rotation.
The marinade creates juicy, flavorful chicken thighs with crispy skin and caramelized edges that taste like they came straight from your favorite Vietnamese restaurant.
This Vietnamese Chicken has all those wonderful Southeast Asian flavors we love so much. Chilies, fish sauce, lime, lemongrass...all the good stuff.
These are some of my favorite flavors as evidenced in dishes like this Vietnamese banh mi, Vietnamese grilled pork or lemongrass beef. And don't even get me started on the tangy goodness of fresh, homemade nuoc cham...I just drooled a little.
What's awesome about this marinade is that it can be used on beef, pork, shrimp fish, etc. etc. The flavor is just so incredible - you could even dip some Vietnamese egg rolls in it!
What is Vietnamese Chicken?
Vietnamese chicken is typically marinated in a flavorful combination of fish sauce, soy sauce, garlic, citrus, herbs, and aromatics like lemongrass. The chicken is then grilled, roasted, or pan-fried to create a balance of savory, sweet, salty, and tangy flavors.
This baked Vietnamese chicken recipe uses bone-in chicken thighs for juicy meat and irresistibly crispy skin.
Jump to:
- What is Vietnamese Chicken?
- Why This Recipe Works
- Why This Vietnamese Chicken is Better Than Takeout
- What is My Take on Lemongrass Chicken?
- Ingredients
- Key Ingredients
- Step By Step Instructions
- How to Get Crispy Vietnamese Chicken Skin
- Common Mistakes to Avoid
- Variations
- What to Serve With Vietnamese Chicken
- Expert Tips
- Frequently Asked Questions
- Storage + Reheating + Make Ahead + Meal Prep
- Closing Thoughts on Vietnamese Chicken
- Recipe
- 💬 Comments
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Why This Recipe Works
- The overnight marinade creates deep authentic flavor.
- Chicken thighs stay juicy while the skin crisps beautifully.
- Lemongrass and fish sauce create classic Vietnamese flavor.
- Easy prep with minimal hands-on cooking.
- Great for meal prep and leftovers.
Why This Vietnamese Chicken is Better Than Takeout
Takeout chicken can sometimes be overly greasy or lacking fresh flavor. This homemade Vietnamese chicken gives you:
- crispy skin
- balanced seasoning
- fresh ingredients
- customizable spice levels
The result is restaurant-quality Vietnamese baked chicken with perfectly juicy meat and crisp caramelized skin.
What is My Take on Lemongrass Chicken?
Lemongrass chicken should have a balance of savory depth, brightness, and aromatic flavor without overpowering the chicken itself. This recipe keeps the marinade simple while letting the fish sauce, lime juice, and lemongrass work together naturally.
Baking the chicken on a rack also helps render the fat and create extra crispy skin.
Ingredients
The ingredients in this recipe are the most amazing, flavor packed ingredients. Seriously, you want to be keeping all these ingredients in your pantry because they can be used in all types of Vietnamese dishes.
Check out this article on Vietnamese Pantry Staples for more information about the ingredients used in Vietnamese cooking.
Chicken
- 2 pounds chicken thighs bone in, skin on (4 thighs)
- Juice of ½ lime
Marinade
- ¼ cup soy sauce
- ¼ cup fish sauce
- 1 tablespoon chili garlic sauce
- 2 garlic cloves minced
- 2 tablespoons chopped cilantro
- 1 tablespoon lemongrass paste
- 1 tablespoon palm sugar
- 2 tablespoon cooking oil
👉 Scroll down to the recipe card for a printable version of ingredients and instructions.
Key Ingredients
- Fish Sauce - Fish sauce provides the deep umami flavor essential to authentic Vietnamese cooking.
- Lemongrass Paste - Lemongrass adds bright citrusy flavor that pairs perfectly with chicken.
- Chicken Thighs - Bone-in, skin-on chicken thighs stay tender and juicy while developing crispy skin.
If you enjoy bold Asian-inspired meals, this Instant Pot Vietnamese Beef Pho is another comforting option.
What is Lemongrass?
Lemongrass is a grass that tends to grow in more tropical climates. It has a pungent lemony flavor and is used heavily in Southeast Asian cooking.
The stalks are long and typically, only the tender white core inside is used in cooking.
However, the stalks can be used for flavoring in soups and stews where they are removed after cooking, like in this bun bo hue.
Fresh lemongrass can be found in many grocery stores, and should also be available at the Asian market if you choose to use it. If you can't find it, you can substitute a lemongrass paste.
What is Fish Sauce?
Fish sauce is a sauce made from anchovies fermented in salt. While the smell can sometimes be strong, the flavor is out of this world delicious.
When added to marinades and sauces, it does not have a fishy flavor as you would expect. And don't worry - there are so many different uses for fish sauce so you don't need to worry about it sitting in your fridge unused (although it lasts a LONG time in the fridge).
I HIGHLY recommend using Red Boat 40 fish sauce . In my opinion, it is the best tasting fish sauce and is made with just straight anchovies and salt.
Step By Step Instructions
Step1: Combine all the marinade ingredients in a bowl and add the chicken, ensuring it is coated with the marinade. Refrigerate overnight.
Step2: Preheat the oven to 425F and line a baking sheet with aluminum foil or parchment paper. Place a baking rack on top.
Step3: Place the chicken thighs on baking rack and drizzle with the lime juice. **Note we don't put the lime juice on until right before cooking - lime juice in the marinade can cause the chicken to take on a rubbery consistency.
You can also reserve a few tablespoons of marinade before adding the chicken to use on the chicken after cooking.
Step4: Bake chicken for 40 minutes, flipping half way through.
Step1: Skin should be browned and crispy and the internal temperature should be 165F when done. If it's not, place it under the broiler for a minute or two until it crisps up.
While the chicken is cooking, cook the reserved marinade in the microwave on high for 3-4 minutes (it should be boiling) to kill any bacteria. This is optional, but I love using the extra sauce.
Serve the chicken over rice or rice noodles and drizzle with the reserved marinade.
How to Prepare Fresh Lemongrass
If you've never worked with lemongrass before, no worries, it's not hard!
Step1: Pull off the tough outer few leaves until you reach the more tender leaves on the inside. Dice just the bottom â…“ of the stalk (the white part). This part should be much more tender and easy to dice.
Step2: If it's still difficult, peel off another outer layer until it's tender enough to roughly dice.
The unused portions of the peeled stalks can be used in soups like this bun bo hue.
How to Get Crispy Vietnamese Chicken Skin
- Use a baking rack for airflow underneath the chicken.
- Pat the skin dry before baking.
- Cook at high heat.
- Broil briefly at the end if needed.
- Avoid overcrowding the pan.
Common Mistakes to Avoid
- Skipping the overnight marinade.
- Baking directly on a flat sheet pan.
- Using skinless chicken thighs.
- Overcrowding the baking tray.
- Not broiling at the end for extra crispiness.
Variations
- Make it spicy by adding a couple minced Thai chilies to the marinade.
- Use beef, pork, shrimp, fish or tofu instead of chicken - cook time will need to be adjusted for each.
- You can also substitute chicken breasts - just note they won't be a tender and juicy as thighs.
- Replace the soy sauce with gluten free tamari for as a gluten free option.
What to Serve With Vietnamese Chicken
This Vietnamese chicken pairs perfectly with fresh, vibrant sides and comforting rice dishes.
Serve it with:
- Coconut Jasmine Rice or fried rice
- Asian Cucumber Salad
- Garlic Chili Noodles
For a complete Vietnamese-inspired dinner spread, add these Vietnamese Spring Rolls.
- You could even serve it alongside a steaming bowl of soup like this Banh Canh or Bun Bo Hue for a whole Vietnamese smorgasbord!
- And if you have leftovers, they are really delicious in this chicken congee
Expert Tips
- If the skin is not crisp when done, pop it under the broiler for a couple minutes until desired crispness is reached.
- Be sure to boil the reserved marinade if you are going to use it to kill all the bacteria. You can also reserve a portion of the marinade before putting the chicken in if you prefer.
- Brown sugar or coconut sugar can be substituted for palm sugar if necessary.
Frequently Asked Questions
Many grocery store carry fresh lemongrass. If you can't find it at your local grocery store, it should be available at an Asian market/grocery store. You can also use a lemongrass paste if you can't get your hands on fresh lemongrass.
Not at all when used in cooking. It may have an intense smell, but if you buy good quality fish sauce (I recommend Red Boat 40), it adds a wonderful umami (not fishy) flavor to all sorts of dishes!
While palm sugar is similar in color and taste to brown sugar, it is not as sticky and has less of an aftertaste than brown sugar. The flavor is a deep caramely or butterscotch-like flavor.
Absolutely. Grill over medium-high heat until fully cooked.
Usually this happens if the chicken was overcrowded or not cooked on a rack.
Storage + Reheating + Make Ahead + Meal Prep
- Storage - Store leftovers in an airtight container for up to 4 days.
- Reheating - Reheat in the oven or air fryer to help maintain crispy skin.
- Make Ahead - Marinate the chicken up to 24 hours in advance.
- Meal Prep - Serve with rice or noodles for easy meal prep lunches throughout the week.
Closing Thoughts on Vietnamese Chicken
This Vietnamese chicken recipe delivers crispy skin, juicy meat, and bold savory flavor with minimal effort. The combination of fish sauce, lemongrass, garlic, and lime creates authentic Vietnamese-inspired flavor that works perfectly for easy weeknight dinners or meal prep.
Once you try these crispy baked chicken thighs, they’ll quickly become one of your favorite Asian chicken recipes.
Did you make this recipe? Rate it and leave a comment below and let me know how it turned out!
Recipe
Vietnamese Chicken Recipe (Lemongrass Chicken)
Ingredients
- 2 pounds chicken thighs bone in, skin on (4 thighs)
- Juice of ½ lime
Marinade:
- ¼ cup soy sauce
- ¼ cup fish sauce
- 1 tablespoon chili garlic sauce
- 2 garlic cloves minced
- 2 tablespoons chopped cilantro
- 1 tablespoon lemongrass paste
- 1 tablespoon palm sugar
- 2 tablespoon cooking oil
Instructions
- Combine all the marinade ingredients in a bowl and add the chicken, ensuring it is coated with the marinade. Refrigerate overnight.
- Preheat the oven to 425F and line a baking sheet with aluminum foil or parchment paper. Place a baking rack on top. Â
- Place chicken thighs on baking rack and drizzle with the lime juice. Â
- Bake chicken for 40 minutes, flipping half way through. Â
- Skin should be browned and crispy. Â If it's not, place it under the broiler for a minute or two until it crisps up.
How to Prepare Lemongrass
- Pull off the tough outer few leaves until you reach the more tender leaves on the inside. Dice just the bottom ⅓ of the stalk (the white part). This part should be much more tender and easy to dice.
- If it's still difficult, peel off another outer layer until it's tender enough to roughly dice.
Expert Tips:
- If the skin is not crisp when done, pop it under the broiler for a couple minutes until desired crispness is reached.
- Be sure to boil the reserved marinade if you are going to use it to kill all the bacteria. You can also reserve a portion of the marinade before putting the chicken in if you prefer.
- Brown sugar or coconut sugar can be substituted for palm sugar if necessary.Â
Variations:
- Make it spicy by adding a couple minced Thai chilies to the marinade.
- Use beef, pork, shrimp, fish or tofu instead of chicken - cook time will need to be adjusted for each.Â
- Add 1 teaspoon of minced ginger to the marinade.
- You can also substitute chicken breasts - just note they won't be a tender and juicy as thighs.Â
- Replace the soy sauce with gluten free tamari for as a gluten free option (affiliate link).Â
Mark Stanley says
I made the marinade up yesterday at 4X the recipe amount and marinated 4 pounds of thighs for about 30 hours. I put ginger paste in it and some pulverized Thai chilies and a dab of wasabi paste too. I used half canola oil and half chili olive oil and I used dark soy sauce. I drained the marinade into a pot after pulling the chicken out of the fridge and boiled it to reduce it, then added a little cornstarch slurry to thicken it. When we went to try it before bringing it to the table, nobody wanted more than a taste of it because it was stupid salty. I don't mind salty food, but this was so salty you couldn't eat it. I cooked the chicken over charcoal and hickory chunks and everybody loved it, and the skin was crunchy and black from the marinade, which was great. But the marinade by itself alone was a no-go. If I make this again I will try to find a no-salt soy sauce or a reduced salt one at the least, and make way less volume of it.
Danielle says
I'm so sorry you thought it was too salty! Everyone's salt preferences are different and I tend to like saltier, but usually try and adjust to make it less salty for recipes. You may try using 1/4 less soy sauce and add water next time. May reduce the saltiness.
Nancy says
I made this exactly as written, using lemongrass paste, since fresh lemongrass was not available. Served with rice and spicy green beans. What a discovery - my family loved it! I boiled the sauce for quite a while and used as sauce. Next time I’ll make extra and reserve as sauce.
Danielle says
I'm so glad you liked it!
Lisa says
Marinated the chicken last night, then popped into the oven for dinner. Quick and easy for a delish meal.
Danielle says
Glad you liked it!