Haven't made this in a while, Vietnamese (un)grilled chicked on a bed of rau ram (laksa leaf). Cooked in the CSO hybrid style: 10 minutes steam bake at 425 in the lowest rack position, then move the rack up and 500 degree broil for 2.5 minutes, then 1/4 counterclockwise turn, then repeat until all the way around. Skin came out amazing and the chicken was fantastic - one of my best chicken thighs yet in the CSO. Didn't hurt that it was marinating (combination of lemongrass, garlic, shallot, fish sauce, black pepper and some Golden Mountain sauce) since Thursday night and spent about 24 hours uncovered to dry out the skin.
