Asian Marinade Baked Chicken Thighs

• 2 lbs skin-on, bone-in chicken thighs
• 1/4 cup soy sauce
• 1/4 cup fish sauce
• 1/4 cup dark brown sugar
• zest of 1 lime
• 1 1/2 TBSP lime juice
• 1 inch ginger, peeled and grated
• 4 garlic cloves, pressed
• 1 tsp Sambal Oelek
• 2 TBSP fresh cilantro leaves, chopped
• 2 TBSP vegetable oil
• Sriracha, lime wedges and cilantro for serving

Instructions

1. 1

   Combine all marinade ingredients and add the chicken thighs. Marinate for 2–4 hours.

2. 2

   Preheat the oven to 425°F (220°C). Prepare a baking sheet by lining it with aluminium foil and placing wire racks on top. Place the chicken, skin side up, on top of the wire racks. Pour the marinade into a small pot. Bring the marinade to a simmer and simmer for about 5 minutes until thickened.

3. 3

   Bake the chicken for about 45 minutes until cooked through. The internal temperature should be around 175–180°F (79–82°C). (Although it's safe at 165°F (74°C), the connective tissue found in chicken thighs breaks down and stops being chewy at a higher temperature.) Broil the chicken for a minute or two until the skin is crisp and browned. Serve the chicken with the cooked marinade, sriracha, lime wedges, and cilantro on top of rice. Enjoy!