Chicken thighs just got a whole lot more interesting in this weeknight dish, thanks to a coriander rub and a fish sauce and brown sugar finish. You’ve likely got everything you need for this dish in your pantry and fridge right now.
Adjust the oven rack to the position closest to the broiler and set the broiler on high. Coat both sides of each thigh with just enough oil to get the seasonings to stick. Sprinkle each side with salt, pepper, and a portion of the coriander, rubbing the seasonings into the meat. Mix the fish sauce and sugar in a small bowl; set aside.
Lay the thighs flat on a broiler pan and broil until they’re opaque on top, 3-to 4 minutes. Remove the thighs from the oven. Without turning them, brush them with the fish sauce mixture and return them to the oven. Continue to broil until the thighs are spotty brown and cooked through, another 4 to 5 minutes. Transfer to a serving plate; pour the pan juices over the chicken. Squeeze lime juice over the chicken and sprinkle with the scallions.
White rice is a good accompaniment.
nutrition information (per serving):
based on three servings;
sat fat g
Photo: Scott Phillips