Hello, fellow bloggers and cooks, Sorry that I haven't been writing much on my blog within the past few days. Last Wednesday I went with my Grandma to Waco, Texas. We stayed there for a few days to visit with Family members and for my cousin's birthday party. While I was there I got to do some baking and I cooked my favorite classic Million dollar for my family. Everyone loved it! We all had an excellent time! 

Now onto to the recipe! 

I chose to give myself the day off from my normal cooking day
(Monday). As I didn't feel like cooking so I resumed it the next day to prepare this Vietnamese-style baked chicken; the Chicken thighs (or breasts) is marinated in a mixture of fish sauce, brown sugar, herbs and lime juice and then oven-baked to create a dish inspired with delicious flavors and browned to perfection.

The side dish was: Buffalo Cauliflower Bites

VIETNAMESE-STYLE BAKED CHICKEN

INGREDIENTS

2 lbs bone-in, skin-on chicken thighs or breasts 
¼ C soy sauce or Bragg 
¼ C Asian fish sauce
¼ C dark brown sugar
1 Tbsp minced peeled fresh ginger
2 tsp hot chili-garlic paste (I used Wasabi Sauce)
1½ Tbsp fresh juice from 1 lime
1 tsp finely grated zest from 1 lime
3 medium cloves garlic, minced or grated (about 2 tsp)
2 Tbsp fresh or dried cilantro 
2 Tbsp Olive oil 
Sliced limes and cilantro leaves, for garnish

Directions 

Set your oven to 425 degrees F. Line a rimmed baking with foil and lightly grease it with cooking spray. Set aside.  

1. Place chicken in a large zipper-lock bag. In a medium bowl, combine soy sauce, fish sauce, sugar, ginger, wasabi sauce, lime juice, lime zest, garlic, cilantro, and oil. Pour marinade into bag over chicken, seal bag, and toss to coat well. Let chicken marinate for at least thirty minutes or overnight. 

2. Then remove the chicken from bag, allowing marinade to drip off, and set it on the previously prepared baking sheet making sure to leave space between thighs/breasts. Pour the leftover marinade over the chicken and place it in the oven. Bake until thighs register 155 to 160°F on an instant-read thermometer, about thirty five-forty minutes. (Be sure to measure temperature in the center of the thickest part of the thighs, but not directly against the bone.)

3. If chicken skin is not brown and crisp enough by the time the thighs are cooked through, turn on oven broiler and broil until browned and crisp, about one minute, being careful not to burn the skin. Transfer chicken to a platter and let rest for five minutes. Garnish with lime slices and cilantro, then serve.

Source nerds with knives

 

Published by Court's Cooking Blog