Vietnamese-Style Baked Chicken

Ingredients

• 2 pounds bone-in, skin-on chicken thighs
• 1/4 cup soy sauce
• 1/4 cup Asian fish sauce, such as Red Boat
• 1/4 cup palm or dark brown sugar
• 1 tablespoon minced peeled fresh ginger
• 2 teaspoons hot chili-garlic paste, sambal oelek
• 1 1/2 tablespoons fresh juice from 1 lime
• 1 teaspoon finely grated zest from 1 lime
• 3 medium cloves garlic, minced or grated
• 2 packed tablespoons fresh cilantro leaves and tender stems, finely chopped
• 2 tablespoons grapeseed or other neutral oil
• Sliced limes and cilantro leaves, for garnish

Directions

1. Put the thighs into a large zipper-lock bag. For the marinade, whisk the soy sauce and fish sauce in a medium bowl, then blend in the sugar, ginger, chili-garlic paste, and lime juice. Stir through the lime zest, garlic, cilantro, and oil. Add the marinade to the bag, close it, and turn everything around until the chicken is coated all over. Marinate the chicken for at least 30 minutes and up to 4 hours.
2. Heat the oven to 425 degrees F (218 degrees C), with a rack in the middle position. Cover a rimmed baking sheet with foil, then set a wire rack over it. Take the chicken out of the bag, letting the extra marinade fall away, and arrange the pieces on the rack with the skin facing up. Give the thighs a little breathing room. Throw away the marinade.
3. Roast for about 35 minutes, until an instant-read thermometer shows 155 to 160 degrees F (68 to 71 degrees C). Check in the center of the thickest part of the thigh, without touching the bone. If the thighs are done but the skin still needs more color and crunch, switch on the broiler and broil for about 1 minute, staying close so the skin does not burn. Move the chicken to a platter and let it rest for 5 minutes. Finish with lime slices and cilantro, then serve.