Vietnamese-Style Roast Chicken Breasts
D'Artagnan chef bio | Yield: Serves 4
This easy chicken breast recipe uses a sweet-tart marinade with Vietnamese fish sauce, ginger, chili paste, and lime. Quick roasting yields flavorful chicken with lacquered skin and juicy flesh.
- ¼ cup low-sodium soy sauce
- ¼ cup Asian fish sauce, we used Red Boat brand
- ¼ cup honey
- 3 cloves garlic, minced
- ¼ cup finely chopped cilantro, plus extra cilantro leaves, for serving
- 1 tablespoon grated fresh ginger
- 1 tablespoon bruised and finely minced lemongrass
- 1 tablespoon sambal oelek
- ½ teaspoon toasted sesame oil
- 2 tablespoons avocado oil, divided use
- Zest and juice of 1 lime, plus 1 lime, quartered, for serving
- 4 Green Circle Chicken, Airline Breasts
- Short grain rice, for serving
- In a medium bowl, whisk together soy sauce, fish sauce, honey, garlic, chopped cilantro, ginger, lemongrass, sambal oelek, sesame oil, 1 tablespoon avocado oil, lime zest, and juice. Place the chicken breasts in a non-reactive dish and pour in marinade, turning breasts to coat. Cover with cling film and refrigerate for at least 1 hour, up to 3 hours.
- Remove chicken from the fridge about 30 minutes before you’re ready to cook. Preheat oven to 425 degrees F. Line a rimmed sheet pan with aluminum foil and fit with a wire rack. Brush the rack with about ½ tablespoon of avocado oil.
- Remove chicken breasts from the marinade, allowing excess to drip off, and place them on the rack skin-side-up with a few inches of space between each. Discard marinade. Brush the remaining ½ tablespoon of avocado oil over the skin and roast until the thickest part of the breast registers 160 degrees F on an instant-read thermometer, about 35 minutes. (If you desire crispier skin, place the chicken under a high broiler for a few minutes, but be mindful that the marinade will burn quickly.)
- Rest the chicken for 10 minutes before garnishing with cilantro leaves and lime wedges. Serve with rice.