RECIPE: Vietnamese Baked Chicken from RecipeTin Eats: Dinner

150 dinner recipes. Fail-proof. Delicious. Addictive.

The food you want to cook, eat and share, night after night. Through her phenomenally popular online food site, RecipeTin Eats, Nagi Maehashi talks to millions of people a year who tell her about the food they love. Now, in her first cookbook, Nagi brings us the ultimate curation of new and favourite RecipeTin Eats recipes – from comfort food (yes, cheese galore), to fast and easy food for weeknights, Mexican favourites, hearty dinner salads, Asian soups and noodles, and special treats for festive occasions.

Featuring a photo and how-to video for every recipe (follow the QR code), readily available ingredients, Nagi’s famously helpful notes, and Dozer, Australia’s best-loved food tester, this is a kitchen-shelf must have for the novice cook, the expert seeking to perfect technique (straight to the Beef Wellington!), and everyone in between

Learn how to make Vietnamese Baked Chicken from RecipeTin Eats: Dinner

This is the baked version of a popular Vietnamese chicken recipe on my website. It’s got a sweet, caramelly Vietnamese glaze, and it’s so delicious it’s worthy of serving to guests. Just get the chicken marinating the night before then, the next day, pop it in the oven until the skin is bronzed and sticky. No stove splatter to deal with – yay!

Vietnamese Baked Chicken

Serves: 4-6
Prep: 10 Minutes + 24 Hours Marinating
Cook Time: 1 Hour

Ingredients

• 1.5 kg bone-in, skin-on chicken thighs (about 6 pieces)

Lemongrass Marinade Ingredients

• 2 lemongrass stalks*, white part only
• 4 garlic cloves*, finely grated
• 1⁄4 cup (60 ml) fresh lime juice
• 1⁄4 cup (60 ml) fish sauce
• 2 tbsp light soy sauce*
• 1⁄4 tightly packed cup (50 g) brown sugar
• 2 tbsp canola oil

To Serve

• Fresh coriander leaves, roughly chopped
• Long red chilli, sliced
• Finely sliced lime wedges

Method

Lemongrass – Bash the lemongrass with a meat mallet, rolling pin or similar, to make it burst open slightly. Slice diagonally into 5 mm thick pieces.

Marinate chicken – Mix the marinade ingredients in a large ziplock bag*. Add the chicken, then seal the bag, pressing out the air. Massage to disperse the marinade over the chicken. Place the bag in a bowl (for leak protection) and refrigerate for 24 hours. Preheat the oven to 200°C (180°C fan-forced). Line a baking tray with foil, then baking paper (you’ll thank me later!).

Prepare for baking – Remove the chicken from the marinade, brush off the lemongrass pieces, then spread out on the prepared tray. Discard the excess marinade.

Bake and baste – Bake for 30 minutes. Remove from the oven and baste the chicken by brushing the tray juices onto the skin. Bake for 10 minutes, baste again and bake for a further 15 minutes. Remove from the oven.

Serve – Transfer the chicken to a serving platter and leave to rest for 5 minutes. Baste the skin generously one last time to make it shiny and golden, being sure to use the stickier brown juices on the tray to add colour to the skin3. Pour the remaining tray juices all over the chicken (scrape the tray clean!).

Notes

1. If you can’t get fresh lemongrass, use 1 tablespoon lemongrass paste.
2. All-purpose soy sauce can also be used. Do not use dark soy sauce or sweet soy sauce. Use gluten-free soy sauce or tamari to make this a gluten-free dish.
3. If the tray juices are watery, just pop the empty tray back in the oven while the chicken is resting and the tray juices will transform into a glaze in a few minutes.

Leftovers – Fridge 4 days, freezer 3 months. Raw, marinated chicken can be frozen for 3 months, thawed, then cooked as per the recipe (be extra generous with basting).

— RecipeTin Eats: Dinner by Nagi Maehashi (Pan Macmillan Australia) is out on the 11th of October.

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RecipeTin Eats: Dinner

150 recipes from Australia's most popular cook

by Nagi Maehashi

150 dinner recipes. Fail-proof. Delicious. Addictive.

The food you want to cook, eat and share, night after night. Through her phenomenally popular online food site, RecipeTin Eats, Nagi Maehashi talks to millions of people a year who tell her about the food they love. Now, in her first cookbook, Nagi brings us the ultimate curation of new and favourite RecipeTin Eats recipes - from comfort food (yes, cheese galore), to fast and easy food for weeknights, Mexican favourites, hearty dinner salads, Asian soups and noodles, and special treats for festive occasions. Featuring a photo and how-to video for every recipe (follow the QR code), readily available ingredients, Nagi's famously helpful notes, and Dozer, Australia's best-loved food tester, this is a kitchen-shelf must have for the novice cook, the expert seeking to perfect technique (straight to the Beef Wellington!), and everyone in between.

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