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Vietnamese roast chicken thighs Add to ...

As a lover of Asian food, I find a lot of the dishes served in restaurants here to be sweet and not very spicy, to suit unadventurous Canadian tastes. Here is an Asian dish that cuts down on the sugar and ramps up the complex flavours.

If you leave the skin on, these will be juicier, but higher in fat. Serve on a bed of lettuce strewn with fresh herbs such as Thai basil and mint, or wrap the chicken and herbs in the lettuce leaves and eat with your fingers. Serve with dipping sauce (see recipe below).

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2 pounds boneless chicken thighs


1 orange

1 teaspoon Asian chili sauce

1 teaspoon grated ginger

1 tablespoon chopped garlic

½ cup coriander leaves and stems

1 tablespoon soy sauce

2 tablespoons of hoi sin sauce

1 tablespoon rice vinegar

Salt to taste


Trim chicken of fat. Peel orange and remove white pith. Place in food processor or mini chopper with remaining ingredients and process until slightly chunky.

Pour over chicken and marinate for 2 hours on the counter or overnight in the refrigerator. Preheat oven to 400 F. Remove chicken pieces from marinade and place on baking sheet.

Bake 20-25 minutes, turning once or until golden and juices run clear. Serve with dipping sauce.

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