Ingredients
3tbspAsian fish sauce
2½tbspsoy sauce,reduced sodium
3tbsphoney
2tsptoasted sesame oil
½tbsptamarind paste,or concentrate
½tspred chile flakes
1lime,grated, zested
1clovegarlic,minced
5ozchicken thighs,(12 pieces) trimmed, bone-in, skinless (if using boneless, 4 oz each),
freshly ground black pepper,to taste
1jalapeno,sliced, optional
cilantro,for garnish, optional
crisp lettuce leaves,such as Bibb or romaine, for serving
Preparation
Heat the oven to 425 degrees F.
In a large bowl, whisk together the fish sauce, soy sauce, honey, sesame oil, tamarind, chile flakes, lime zest, and garlic.
Pat the chicken dry with paper towels. Add the chicken to the sauce in the bowl, and turn to coat the pieces well.
Arrange the chicken on a rimmed baking sheet, and pour the sauce over it. (you can refrigerate the chicken at this point, covered, for up to 24 hours.)
Roast for 30 to 35 minutes, turning the chicken occasionally until it is cooked through and caramelized.
After roasting, if you wish to brown, run them under the broiler for 1 or 2 minutes.
Top the chicken with plenty of black pepper, cilantro, and jalapeño slices if desired.
Serve over lettuce leaves.
