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Vietnamese-Style Baked Chicken
Ingredients
  • 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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