This dish is more inspired by Vietnamese cuisine than something authentic, but it’s delicious and easy enough to throw together. The fish sauce, cilantro, and lime pack a serious flavor punch.

The ingredients make a marinade that you can use on any type of chicken. The original recipe calls for bone-in thighs, but I’ve used boneless thighs and breasts with good results. As an alternative, you could try using this on a larger bird or piece of meat and baste it with the marinade during the baking process.

2 lbs chicken thighs or breasts
1/4 cup soy sauce
1/4 cup  fish sauce
1/4 cup brown sugar
2 tablespoons vegetable oil
2 packed tablespoons fresh cilantro leaves and tender stems, finely chopped
1 1/2 tablespoons fresh juice from 1 lime
1 teaspoon finely grated zest from 1 lime
1 tablespoon minced, peeled fresh ginger
2 teaspoons garlic chili paste
3 medium cloves garlic, minced or grated (about 2 teaspoons)
Sliced limes and cilantro leaves, for garnish

In a large zipper-lock bag, add all the ingredients except the chicken and garnishes. Seal the bag and shake to mix, then add the chicken and mix enough to coat the pieces.

Let the chicken marinate for at least 30 minutes and up to 4 hours.

Preheat oven to 425°F and set oven rack to middle position. Place chicken in a baking dish, skin-side up, and drizzle a little marinade on top.

Bake for about 35 minutes or the meat registers 155 to 160°F on an instant-read thermometer, or until the juice runs clear. (Be sure to measure temperature in the center of the thickest part of the thighs, but not directly against the bone.)

If chicken skin is not brown and crisp enough by the time the chicken cooked through, set broiler to high and broil until browned and crisp, about 1 minute, being careful not to burn the skin. Transfer chicken to a platter and let rest for 5 minutes. Garnish with lime slices and cilantro, then serve.

As an alternative, try grilling the chicken and baste with leftover marinade.