Modes

Ingredients

• 6 to 8 skin-on chicken thighs, about 2 pounds

• 8 fresh cilantro stems with leaves

• 1/3 cup tamari soy sauce

• 1/3 cup Asian fish sauce

• 1/3 cup palm sugar or dark brown sugar

• 2 limes, zested and juiced

• 2 Tablespoons neutral oil

• 2 Tablespoons peeled and minced fresh ginger

• 1 Tablespoon Asian chili-garlic paste

• 3 cloves garlic, grated

• 2 green onions, chopped

• 1 stalk lemongrass, about 4 to 5 inches, chopped

• sliced limes and cilantro leaves, for garnish

Instructions

Marinate the Chicken

Place the chicken thighs and cilantro stems in a nonreactive dish or resealable bag.

In a 2-cup glass measuring cup or small bowl, combine the tamari, fish sauce, sugar, lime juice, lime zest, oil, ginger, chili-garlic paste, garlic, green onions, and lemongrass. Stir until thoroughly combined.

Pour the marinade over the chicken and refrigerate for 2 to 4 hours.

Prepare the Oven

Preheat the Wolf Convection Oven to 400°F in Convection Roast mode with a rack in position 4.

Line a roasting pan with foil and top with a roasting rack.

Remove the chicken from the marinade and arrange the thighs on the rack. Discard the marinade.

Insert the temperature probe into the largest chicken thigh, taking care not to touch the bone.

Roast the Chicken

Place the roasting pan in the oven and connect the temperature probe. Set the probe temperature to 180°F.

Roast for 35 to 45 minutes, or until the probe temperature is reached.

Remove the chicken from the oven and disconnect the probe.

Crisp the Skin

For crispier skin, place the chicken under the broiler set to Medium for an additional 3 to 5 minutes, if desired.

Serve

Serve the chicken with rice and garnish with fresh cilantro leaves and sliced lime.