Sticky Tamarind Chicken

1. Preheat Oven and Prepare Marinade

Preheat your oven to 425°F. In a large bowl, whisk together the fish sauce, soy sauce, honey, sesame oil, tamarind paste, red chile flakes, lime zest, and grated garlic until well combined and smooth.

2. Marinate Chicken

Pat the chicken thighs dry with paper towels and coat thoroughly in the marinade. Arrange the chicken on a rimmed baking sheet, skin side up. Optionally, let the chicken marinate for up to 24 hours in the refrigerator.

3. Roast Chicken

Roast the chicken in the preheated oven for 25-30 minutes, turning occasionally, until the chicken is cooked through and caramelized.

4. Season and Serve

Season the roasted chicken with freshly ground black pepper, scatter sliced jalapeño over the top if desired, and serve over crisp lettuce leaves.