Vietnamese Baked Chicken with Lime

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. Just don’t let it sit too long or it will get mushy from the citrus.

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!

Vietnamese Baked Chicken with Lime

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Category: dinner

Cuisine: Vietnamese


Vietnamese baked chicken with lime


  • 1 chicken thigh (leave the skin and bone in place)
  • 1T soy sauce
  • 1 T Worcestershire sauce (if you like fish sauce, use that)
  • 1 T brown sugar
  • 3/4 tsp fresh ginger, grated
  • 1/2 tsp chili garlic sauce
  • 1 tsp lime juice, freshly squeezed
  • 1/4 tsp lime zest
  • 1 clove garlic, minced
  • 1 T cooking oil


  1. lIn a small bowl, mix the marinade ingredients (soy sauce, Worcestershire, sugar, ginger, chili garlic sauce, lime juice and zest, garlic and oil).  Pour that into a zip lock bag, and add the chicken.  Close the bag, and shake it around so the marinade covers the chicken.Let that sit for half an hour, or up to four hours (in the fridge).
  2. About fifteen minutes before you’re ready to cook, remove the tray from your toaster oven and line it with foil. Then preheat the toaster oven to 425 degrees. Also take the chicken out of the fridge to come to room temperature.
  3. Take the chicken out of the bag and set it on top of a wire rack, skin side up,  and then place the rack over the lined toaster oven tray.  This will reduce cleanup a bit and help keep the chicken from getting soggy.
  4. Bake for about 30-35 minutes. Remove from oven and let the chicken rest for five minutes. Serve with rice and garnish with lime.

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

One Pot Chicken with Balsamic Vinegar Sauce

Jewish Chicken Curry Chitarnee

Crispy Lemon Chicken Thigh Recipe for One

Chili Citrus Chicken Thigh Recipe for One

Garlic Ginger Turmeric Rice

An online food group I belong to is celebrating “rice month.” The idea is to highlight a recipe featuring, well rice.  Someone suggested that nearly every culture uses rice so everyone ought to be able to find something to fit the theme.  Unfortunately, I come from a long line of noodle and dumpling people.  So, at first I was stumped.  What could I possibly make for this challenge?  Then I had an idea.  I could borrow a “sister” culture!  Eastern European Jewish people focus heavily on noodles, but the Sephardim (from Asia, India, the Middle East, etc.) have plenty of rice dishes.  So, I looked through my cookbooks and found garlic ginger turmeric rice.

It’s a Bene Israel recipe, meaning that it was created by the Jewish population in India.  You might almost call it a pulao. I’ve adapted this recipe from The Book of Jewish Food.  Her version served six.  Mine is about three servings (because extra rice is always good; more on that later).

This particular rice dish is packed with garlic, ginger, green cardamon pods, and a pinch of turmeric for that beautiful yellow color. It’s tasty (and it fights germs too, which made it even more appealing since I’m still fighting the creeping crud!).  Don’t be put off by all the garlic and the ginger, both start out spicy and sharp but mellow and become almost sweet as they cook.  The cardamom adds a complex taste; it’s a bit minty, with a hint of citrus and a spicy/warm flavor.  The original calls for basmati rice (which I didn’t have), but ordinary long grain white rice will do just as well. If you use the basmati rice, rinse it several times before starting to cook it.



Garlic Ginger Turmeric Rice

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Category: side dish

Cuisine: Indian

two or three

garlic ginger turmeric rice


  • 1 cup white rice
  • 2 cups water
  • 1/2 medium onion, chopped roughly
  • 3 garlic cloves
  • 1/2 inch ginger, peeled
  • 1/2 tsp. turmeric
  • 1 T plus 1 tsp vegetable oil
  • 4 whole peppercorns
  • 2 whole cloves
  • 3 green cardamom pods
  • 1 small stick cinnamon
  • 1/2 tsp salt


  1. Wash and drain the rice.
  2. Blend the onion, garlic, ginger, and 2 tsp of the oil in a food processor or mini chopper until it forms a paste.
  3. Pour the rest of the oil into a saucepan (about 2 quarts). Add the whole spices (peppercorns, cloves, cinnamon, and cardamom to the pan and cook on medium-high for a minute or two. The smell should start to waft through your kitchen and they may pop.*
  4. Scrape the garlic ginger mixture out of the mini chopper and add it to the pan with the spices.
  5. Reduce the heat to low, and stir everything around until the garlic/ginger becomes fragrant.
  6. Now add the rice, salt, and the water and stir well.
  7. Increase the heat and bring the mixture to a boil.
  8. Once it starts boiling, reduce the heat. Stir the rice, and simmer, with the pot covered, over low heat for 15-18 minutes.
  9. Once the rice is done, let it sit for a few minutes and steam.


*You can either leave the spices as is, and then make sure to pick them out of the rice when it's finished, or scoop them out into a tea ball. Then put the tea ball into the pot, and continue on with the rest of the recipe.

Turn Your Garlic Ginger Turmeric Rice Side Dish into A Main Dish

As is, this is a side dish. But with a bit of extra effort, it can become a main dish too.  There are a couple of ways to do this. For example, you could make it more substantial by cooking up some chicken or adding leftover pre-cooked chicken to the rice. Or, cook up some spinach and fry and egg (in the same pan if you want), and add that to the top.  You can do the same thing with the leftovers a few days. later. Instant food!

The recipe says that for special occasions, this dish was often served topped with blanched almonds and raisins. While this wasn’t a fancy occasion, I decided to do it anyway. I didn’t have blanched almonds, so I just roughly chopped a few whole ones.  Soak the raisins in water a bit before you use them, in order to soften them.

More Rice Recipes

Easy Lentils and Rice Recipe

Black Beans and Rice Recipe for One Person

Lamb Merguez Sausage with Rice and Vegetables