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Ingredients
- 1 cup lightly packed cilantro leaves and tender stems
- 1/2 cup fish sauce
- 1/2 cup soy sauce
- 1/4 cup packed light brown sugar
- 1 lemon grass stalk, ends trimmed, bottom 8 inches chopped (optional)
- 4 garlic cloves, peeled and smashed
- 1 tablespoon coriander seeds
- 1 tablespoon black peppercorns
- 1 teaspoon white peppercorns
- 2 10- to 12-ounce whole chicken legs
- 2 10- to 12-ounce bone-in skin-on chicken breasts, ribs trimmed
- 1 cup kosher salt
- Lime wedges, to serve (optional)
Details
Servings 4
Preparation
Step 1
In a blender, combine the cilantro, fish sauce, soy sauce, sugar, lemon grass, if using, garlic, coriander and both peppercorns. Blend until smooth, about 1 minute. Reserve ¼ cup of the marinade for the glaze.
Place the chicken in a large zip-close plastic bag. Pour in the remaining marinade and seal. Set in a bowl and refrigerate for 2 hours.
Heat the oven to 400ºF with the rack in the middle position. Line a rimmed baking sheet with foil and spread the salt over it. Mist a wire rack with cooking spray, then set over the salt. Arrange the chicken on the rack over the salt. Bake for 30 minutes. Brush the chicken with the reserved marinade and continue to bake until the thighs register 175ºF and the breasts register 160ºF, another 10 to 15 minutes.
Transfer the chicken to a carving board and let rest for 20 minutes. Serve with lime wedges or dipping sauce, if desired.
Tip: Don’t marinate the chicken longer than two hours. The salt in the marinade can toughen the meat and overwhelm its flavor.
Chili Lime Dipping Sauce:
½ cup fresh lime juice (4 to 6 limes)
3 tablespoons fish sauce
2 tablespoons packed light brown sugar
2 teaspoons chili-garlic sauce
In a bowl, stir together all ingredients until the sugar dissolves. Use immediately or refrigerate for up to 3 days.
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