Vietnamese-Style Baked Chicken

seriouseats.com

GretchenSH

2 pounds ( 900 g) bone-in, skin-on chicken thighs

¼ cup ( 60 ml) soy sauce

¼ cup ( 60 ml) Asian fish sauce, such as Red Boat

¼ cup ( 55 g) palm or dark brown sugar

2 tablespoons ( 30 ml) grapeseed or other neutral oil

2 packed tablespoons ( 7 g) fresh cilantro leaves and tender stems, finely chopped

1 ½ tablespoons ( 20 ml) fresh juice from 1 lime

1 teaspoon (5g) finely grated zest from 1 lime

1 tablespoon ( 10 g) minced peeled fresh ginger

2 teaspoons (10ml) hot chile paste ( sambal oelek)

3 medium cloves garlic, minced or grated (about 2 teaspoons)

Sliced limes and cilantro leaves, for garnish

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