VIETNAMESE-STYLE BAKED CHICKEN

Baked marinated chicken is one of our favorite weeknight dinners. What’s that – just mix up some spices, soak chicken thighs in it for a half hour, and then stick it in the oven? Sign me up. The more interesting the flavors, the more it’s a miracle that such a straightforward process can result in a delicious dinner. And so it is with this Vietnamese-style baked chicken.

There’s a lot going on in the marinade, but one of the standouts – possibly even the key ingredient – is the anchovy-based Vietnamese fish sauce, or nuoc mam. If you’ve never encountered it, you’ve got a treat ahead of you. This sauce is used as a dressing or dip (for example, as an accompaniment to spring rolls) but we actually use it all the time, even in non-Asian recipes, where we want to add a little salt and that distinctive fishy, savory note. Along with rice vinegar and sesame oil, it’s a great condiment to have as part of a simple Asian pantry.

INGREDIENTS

• 2 pounds (900g) bone-in, skin-on chicken thighs
• ¼ cup (60ml) soy sauce
• ¼ cup (60ml) Asian fish sauce
• ¼ cup (55g) palm or dark brown sugar
• 1 tablespoon (10g) minced peeled fresh ginger
• 2 teaspoons (10ml) hot chili-garlic paste (sambal oelek)
• 1½ 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

INSTRUCTIONS

1. Place thighs in a large zipper-lock bag. In a medium bowl, whisk together soy sauce, fish sauce, sugar, ginger, chili-garlic paste, lime juice, lime zest, garlic, cilantro, and oil. Pour marinade into bag with chicken, seal bag, and toss to coat well. Let chicken marinate for at least 30 minutes and up to 4 hours.
2. .........................................

for full recipes please see : www.nerdswithknives.com

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