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Vietnamese Chicken Thighs

    Ingredients

    • 2 pounds (900g) bone-in, skin-on chicken thighs
    • 1/4 cup (60ml) soy sauce
    • 1/4 cup (60ml) Asian fish sauce, such as
    • 1/4 cup (55g) palm or dark brown sugar
    • 1 tablespoon (10g) minced peeled fresh ginger
    • 2 teaspoons (10ml) hot chili-garlic paste (
    • 1 1/2 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 (1/4 ounce) fresh cilantro leaves and tender stems, finely chopped
    • 2 tablespoons (30ml) grapeseed or other neutral oil
    • Sliced limes and cilantro leaves, for garnish

    Steps

    1. In a bowl, whisk together brown sugar, chili-garlic paste, ginger, brown sugar, fish sauce, lime juice, lime zest, garlic, and soy sauce. Pour over chicken in a bag, and let marinate for at least 30 minutes.
    2. Heat oil in a pan over medium heat. Cook chicken about 6 minutes per side. Garnish with cilantro.