Vietnamese-Style Roast Chicken Breasts

Yield Serves 4 SERVINGS
RECIPE Ingredients
  • 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
Recipe notes
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.
RECIPE Preparation
  1. 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.
  2. 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.
  3. 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.)
  4. Rest the chicken for 10 minutes before garnishing with cilantro leaves and lime wedges. Serve with rice.
Easy Vietnamese Oven Roasted Chicken Recipe | D’Artagnan