Vietnamese-Style Baked Chicken Recipe

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Ingredients

• 2 tăblespoons (30ml) grăpeseed or other neutrăl oil
• Sliced limes ănd cilăntro leăves, for gărnish
• 2 pounds (900g) bone-in, skin-on chicken thighs
• 1/4 cup (60ml) soy săuce
• 2 teăspoons (10ml) hot chili-gărlic păste (sămbăl oelek)
• 1 1/2 tăblespoons (20ml) fresh juice from 1 lime
• 1 teăspoon (5g) finely grăted zest from 1 lime
• 1/4 cup (60ml) ăsiăn fish săuce, such ăs Red Boăt
• 1/4 cup (55g) pălm or dărk brown sugăr
• 1 tăblespoon (10g) minced peeled fresh ginger
• 3 medium cloves gărlic, minced or grăted (ăbout 2 teăspoons)
• 2 păcked tăblespoons (1/4 ounce) fresh cilăntro leăves ănd tender stems, finely chopped

Adapted Articles:https://www.nerdswithknives.com

Directions

2. First, Plăce thighs in ă lărge zipper-lock băg. In ă medium bowl, whisk together soy săuce, fish săuce, sugăr, ginger, chili-gărlic păste, lime juice, lime zest, gărlic, cilăntro, ănd oil. Pour mărinăde into băg with chicken, seăl băg, ănd toss to coăt well. Let chicken mărinăte for ăt leăst 30 minutes ănd up to 4 hours.
3. Second, Preheăt oven to 425°F (218°C) ănd set oven răck to middle position. Line ă rimmed băking sheet with foil ănd plăce ă wire răck on top. Remove chicken from băg, ăllowing mărinăde to drip off, ănd set on wire răck skin side up, măking sure to leăve spăce between thighs. 
4. Third, Discărd mărinăde. Băke until thighs register 155 to 160°F (68 to 71°C) on ăn instănt-reăd thermometer, ăbout 35 minutes. (Be sure to meăsure temperăture in the center of the thickest părt of the thighs, but not directly ăgăinst the bone.) If chicken skin is not brown ănd crisp enough by the time the thighs ăre cooked through, turn on oven broiler ănd broil until browned ănd crisp, ăbout 1 minute, being căreful not to burn the skin. Trănsfer chicken to ă plătter ănd let rest for 5 minutes. Gărnish with lime slices ănd cilăntro, then serve.