Baked Chicken with Lemongrass Marinade

I share a fragrant, savory‑sweet baked chicken infused with fresh lemongrass, garlic, fish sauce, soy, and a touch of sweetness—a recipe inspired by my mom’s Hmong-style Nqaj Qab Ci.

Why You’ll Love This Recipe

I adore how the lemongrass aroma brightens the chicken, and baking crisps the skin while keeping the meat juicy. The marinade is easy to whisk together, and the flavors pop—no grilling needed.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 lb chicken thighs and drumsticks, bone‑in and skin‑on

• 4 fresh lemongrass stalks (white parts), finely minced (~¾ cup)

• 2 tsp garlic powder

• 1 tsp white pepper

• ½ tsp black pepper

• 1 Tbsp sugar

• 2 Tbsp oyster sauce

• 1 Tbsp fish sauce

• 2 Tbsp light soy sauce (or Golden Mountain seasoning sauce)

• ½ tsp salt

directions

1. I mix lemongrass, garlic powder, peppers, sugar, oyster sauce, fish sauce, soy sauce, and salt in a bowl.

2. I coat the chicken pieces with the marinade, cover, and refrigerate. For best flavor, I marinade for at least 1 hour—or overnight for extra depth.

3. I preheat the oven to 425 °F (218 °C).

4. I place chicken skin-side up on a wire rack set inside a rimmed baking sheet.

5. I bake for 35–45 minutes until the internal temperature hits 165 °F (74 °C) and the skin is crisp.

6. I tent the chicken with foil and let it rest for about 5 minutes before serving.

Servings and timing

• Serves: 4–6

• Prep time: ~10 minutes (+ marinade time)

• Cook time: 35–45 minutes

• Total time: 1 hour (plus marinating)

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I set the oven to 350 °F (175 °C), heat the chicken for 10–12 minutes until warmed through. It’s best served fresh for crisp skin, but it still stays flavorful next day.

Variations

• I sometimes swap chicken thighs for drumsticks or a mix of thighs and breasts—just adjust bake time: breasts take about 20–25 minutes.

• I add a squeeze of lime juice after baking for extra brightness.

• I marinate overnight when I want stronger flavor.

• I mix in a teaspoon of chili paste to the marinade when I crave a spicy kick.

FAQs

How long should I marinate the chicken?

I recommend at least 1 hour, but overnight makes it even more flavorful. A minimum of 30 minutes works if you’re short on time.

Can I use boneless chicken?

Yes! I often use boneless, skin-on thighs. They cook faster—around 25–30 minutes at the same temperature.

How can I get extra crispy skin?

I pat the skin dry before baking and optionally broil for 1–2 minutes at the end while watching closely.

Can I grill instead of bake?

Definitely—I heat a grill to medium-high and cook about 5–7 minutes per side, brushing with marinade until charred and cooked through.

What should I serve with it?

I love serving it over steamed rice with blanched veggies or alongside a fresh cucumber-tomato salad and a dipping sauce like nuoc cham or simple lime-fish sauce mix.

Conclusion

I hope this baked lemongrass chicken becomes your go-to for an aromatic, easy weeknight dinner. It’s deliciously versatile, and I always enjoy how the leftovers transform into next-day stir-fries or sandwiches. Let me know how yours turns out!