Great for a weeknight dinner, this Vietnamese baked chicken with lime is an easy meal that requires very little active work. Measure, mince, and pour, then let it sit. Once it’s finished marinating, all you have to do is cook it for half an hour. The ginger and garlic are warm and spicy, while the chili garlic sauce has a bit of a kick. The lime adds brightness and a citrusy tang that complements the spicy flavors and cools them down.
The original recipe called for chili garlic paste, palm sugar, and fish sauce. And, it’s true, those ingredients would be more authentic. However, they also violate my own rules about avoiding hard-to-find or one use ingredients. I don’t want to buy an entire bottle or brick of something (like palm sugar) just to have it sit there. And where would I even find palm sugar? Nope.
So, I cheated. I used chili garlic sauce (not paste), swapped brown sugar for palm sugar, and ditched the fish sauce in favor of Worcestershire sauce (which does have some anchovies in it). I also wanted (for personal preference) to avoid all the salt in the fish sauce.
Marinating, even for a short time, helps the chicken absorb lots of flavor.
When you’re ready to start cooking, just pour out the marinade, pop the chicken in the oven, and wait half an hour. Dinner is done!
Tip: Make extra rice and freeze it in little baggies. Then when you want rice another day, all you have to do is microwave it. One minute rice!
Vietnamese Baked Chicken with Lime Substitutions and Variations
- add some soy sauce to the marinade
- swap the lime zest for lemongrass (you can buy lemongrass paste, which is easier to find in western markets than the stalks)
- chop up some cilantro and add that to the marinade
- if you do like fish sauce, I’m told Red Boat and Three Crabs are good brands (avoid the Taste of Thai, it’s full of sugar)
More Chicken Recipes
A Jewish curry? Yep. It’s flavored with onions, lemon, and cardamom. It’s not spicy, more aromatic, tangy, and mellow. Only one pot too. And since it’s got potatoes cooked along in that pot, the entire meal is one pot, not just the main course.
Want to fight some nasty germs? This chicken will help. There’s chili garlic sauce, hot peppers, and garlic: all of which help clear your head. It’s also easy to make. Just brown the chicken and make a quick sauce.
I just can’t stop eating this. The sauce has spicy peppers, earthy spinach, and citrusy lime, with just a touch of mayo to hold it all together. Great for chicken, or for a veggie dip.
You don’t have to go out for “takeout” food. Make it yourself at home. Eat it hot right away, or chill, add extra veggies, and transform it into a salad.