Vietnamese-Style Baked Chicken

seriouseats.com

Darwin

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

¼ cup (60ml) soy sauce

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

¼ cup (55g) palm or dark brown sugar

1 tablespoon (10g) minced peeled fresh ginger

2 teaspoons (10ml) hot chili-garlic paste (sambal oelek)

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

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

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

2 packed tablespoons (¼ ounce) fresh cilantro leaves and tender stems, finely chopped

2 tablespoons (30ml) grapeseed or other neutral oil

Sliced limes and cilantro leaves, for garnish

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