Vietnamese baked chicken with lime

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

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