Baked Chicken with Lemongrass Marinade
Fragrant, savory-sweet baked chicken infused with lemongrass, garlic, fish sauce, soy sauce, and a touch of sugar, inspired by Hmong-style Nqaj Qab Ci.
- Prep Time: 10 minutes (+ marinating time)
- Cook Time: 35–45 minutes
- Total Time: 1 hour (plus marinating)
- Yield: 4–6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: Halal
Ingredients
- 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
Instructions
- Mix lemongrass, garlic powder, white and black pepper, sugar, oyster sauce, fish sauce, soy sauce, and salt in a bowl.
- Coat the chicken pieces with the marinade, cover, and refrigerate for at least 1 hour, preferably overnight.
- Preheat the oven to 425 °F (218 °C).
- Place chicken skin-side up on a wire rack set inside a rimmed baking sheet.
- Bake for 35–45 minutes, until internal temperature reaches 165 °F (74 °C) and skin is crisp.
- Tent the chicken with foil and let rest for 5 minutes before serving.
Notes
- Marinate overnight for more intense flavor.
- Use a broiler for 1–2 minutes for extra crispy skin.
- Leftovers are great for stir-fries or sandwiches.
- Pat chicken dry before baking for crispier skin.
Nutrition
- Serving Size: 1 piece (approx. 150g)
- Calories: 280
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 95mg
