Vietnamese Roast Chicken
Vietnamese Roast Chicken
This is one of my favorite ways to prepare chicken pieces. The marinade has a lot of sweet and salty going on. Definitely not for people trying to watch their sugar intake. With that being said give this a try. All of the ingredients aren’t out of the ordinary and can be found at any grocery store.There are many options for the chicken. You can simply buy a whole chicken and cut it up into 10 pieces instead of 8. I would recommend cutting the breast in half so that they are the same size as the thighs. This helps everything cook at the same rate. Another option that you can do is buy all thighs or whole legs, or whatever part of the chicken that you like the best. The marinade is enough for 3lbs of chicken. This chicken is also great on the grill. You would want grill the pieces indirectly. Grill skin side down with the grill covered for about 20 minutes, making sure that the chicken doesn’t burn. Flip it skin side up and cook for another 20 minutes. Depending on how big your chicken pieces are, it will take 4-50 minutes total time. White meat has to be cooked to 160 degrees; dark meat to 180 degrees.
Ingredients
- 3 lbs cut up whole chicken or thighs
- 1/2 cup oyster sauce
- 1/2 tsp 5 spice powder
- 1/2 tsp black pepper
- 6 garlic cloves minced
- 1 tbsp minced lemongrass
- 1 tbsp honey
- 1 tbsp cooking wine
- 1 tbsp light soy sauce
- 1 tbsp flour
- 3/4 cup sugar
- 1 tbsp fish sauce
Instructions
- Mix all marinade ingredients together.
- Marinate the chicken pieces for at least 2 hours, preferably overnight.
- Preheat your oven to 325. Place your chicken thighs on a rack on a baking sheet covered in foil. Roast the chicken thighs for 50 minutes or until the internal temp reads 180 degrees.
- Don’t worry about the chicken looking more “done” than you are used to. This is called caramelization. There is a lot of sugar in the marinade.
You must be logged in to post a comment.