Vietnamese-Style Baked Chicken Recipe
Ingredients
- 2 pounds (900g) bone-in, skin-on chicken thighs
- 1/4 cup (60ml) soy sáuce
- 1/4 cup (60ml) Ásián fish sáuce, such ás Red Boát
- 1/4 cup (55g) pálm or dárk brown sugár
- 1 táblespoon (10g) minced peeled fresh ginger
- 2 teáspoons (10ml) hot chili-gárlic páste (sámbál oelek)
- 1 1/2 táblespoons (20ml) fresh juice from 1 lime
- 1 teáspoon (5g) finely gráted zest from 1 lime
- 3 medium cloves gárlic, minced or gráted (ábout 2 teáspoons)
- 2 pácked táblespoons (1/4 ounce) fresh cilántro leáves ánd tender stems, finely chopped
- 2 táblespoons (30ml) grápeseed or other neutrál oil
- Sliced limes ánd cilántro leáves, for gárnish
Directions
- Pláce thighs in á lárge zipper-lock bág. In á medium bowl, whisk together soy sáuce, fish sáuce, sugár, ginger, chili-gárlic páste, lime juice, lime zest, gárlic, cilántro, ánd oil. Pour márináde into bág with chicken, seál bág, ánd toss to coát well. Let chicken márináte for át leást 30 minutes ánd up to 4 hours.
- Preheát oven to 425°F (218°C) ánd set oven ráck to middle position. Line á rimmed báking sheet with foil ánd pláce á wire ráck on top. Remove chicken from bág, állowing márináde to drip off, ánd set on wire ráck skin side up, máking sure to leáve spáce between thighs. Discárd márináde. Báke until thighs register 155 to 160°F (68 to 71°C) on án instánt-reád thermometer, ábout 35 minutes. (Be sure to meásure temperáture in the center of the thickest párt of the thighs, but not directly ágáinst the bone.) If chicken skin is not brown ánd crisp enough by the time the thighs áre cooked through, turn on oven broiler ánd broil until browned ánd crisp, ábout 1 minute, being cáreful not to burn the skin. Tránsfer chicken to á plátter ánd let rest for 5 minutes. Gárnish with lime slices ánd cilántro, then serve.