Vietnamese-Style Baked Chicken Recipe Serious Eats

🥘 Ingredients

• chicken thighs
  2 lb
• chili-garlic paste
  2 tsp
• cilantro (chopped)
  2 tbsp
• fish sauce
  4 tbsp
• garlic (minced)
  2 tsp
• ginger (minced)
  1 tbsp
• grapeseed oil
  2 tbsp
• lime juice
  1.5 tbsp
• lime zest
  1 tsp
• palm sugar
  4 tbsp
• soy sauce
  4 tbsp

🍳 Cookware

• oven

1. 1

   Place chicken thighs in a large zipper-lock bag.

   chicken thighs: 2 lb
2. 2

   In a medium bowl, whisk together soy sauce , fish sauce , palm sugar , ginger (minced) , chili-garlic paste , lime juice , lime zest , garlic (minced) , cilantro (chopped) , and grapeseed oil .

   soy sauce: 4 tbsp, fish sauce: 4 tbsp, palm sugar: 4 tbsp, ginger (minced): 1 tbsp, chili-garlic paste: 2 tsp, lime juice: 1.5 tbsp, lime zest: 1 tsp, garlic (minced): 2 tsp, cilantro (chopped): 2 tbsp, grapeseed oil: 2 tbsp
3. 3

   Pour marinade into bag with chicken.
4. 4

   Seal bag and toss to coat well.
5. 5

   Let chicken marinate for ⏱️ 30 minutes .
6. 6

   Preheat oven to 425°F.
7. 7

   Set oven rack to middle position.
8. 8

   Line a rimmed baking sheet with foil and place a wire rack on top.
9. 9

   Remove chicken from bag, allowing marinade to drip off.
10. 10

    Set chicken on wire rack skin side up, making sure to leave space between thighs.
11. 11

    Discard marinade.
12. 12

    Bake until thighs register 155 to 160°F on an instant-read thermometer, about ⏱️ 35 minutes .
13. 13

    If chicken skin is not brown and crisp enough by the time the thighs are cooked through, turn on oven broiler.
14. 14

    Broil until browned and crisp, about ⏱️ 1 minute , being careful not to burn the skin.
15. 15

    Transfer chicken to a platter.
16. 16

    Let rest for ⏱️ 5 minutes .
17. 17

    Garnish with lime slices and cilantro.
18. 18

    Serve.