1. In a large bowl, whisk together 1/4 cup oil, 3 tablespoons fish sauce, 1 tablespoon sugar, and next 6 ingredients. 2. Add chicken and turn to coat. Marinate chicken at room temperature 1 hour. 3. Heat 1 tablespoon oil in large ovenproof skillet over medium-high heat. 4. Add the chicken to the skillet, skin side down. Reserve the marinade in the bowl. Cook the chicken for 4 minutes. 5. Turn the chicken over, add the reserved marinade to skillet, and transfer the skillet to the oven. 6. Roast the chicken until a thermometer inserted into the thickest part of thigh registers 175°F, probably about 25 minutes. 7. Transfer the chicken to a plate and keep warm. 8. Add 1/2 cup water, lime juice, remaining 2 tablespoons fish sauce, and remaining 1 tablespoon sugar to the juices in the skillet and bring to a boil. 9. Boil for one minute, then remove the skillet from the heat. 10. Use a spoon to skim the fat from the surface, then strain the pan juices. 11. Serve the chicken with pan juices. ---------------------------------------------------------------------------
Nutrition
Ingredients
