This is a super simple and quick supper that was easy to whip up on a busy weeknight. There’s not much to this recipe so I pretty much followed it to a T though I did cook the chicken for 1 or 2 minutes longer that the recipe suggests. The whole dinner takes about as long to make as it takes the rice to cook. This hardly qualifies as a pantry cleanout meal because it has hardly any ingredients. On the flip side I didn’t need to buy anything special to make it, just took thighs out of the freezer and rice of the shelf.
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 (I used basmatti.)
From Fine Cooking 50, pp. 82b