5 tablespoons canola oil or vegetable oil (divided)
3 tablespoons fish sauce
2 tablespoons oyster sauce
1 teaspoon crushed red pepper flakes
1 tablespoon sugar, divided
2 shallots, peeled
3 garlic cloves
2 fresh lemongrass stalks, cut into pieces
1 lime, zested
8 bone-in, skin-on chicken thighs
Preheat your oven to 350°F.
In the bowl of a food processor, add 3 tablespoons oil, the fish sauce, oyster sauce, pepper flakes, sugar, shallots, garlic, lemongrass, and lime zest. Process until smooth. Add to a bowl, along with the chicken, and toss to coat the chicken in the marinade. Cover, transfer to the fridge, and marinate for 1-4 hours.
Heat the remaining 2 tablespoons oil in a 12-inch ovenproof skillet over medium-high heat. Reserving the marinade, add chicken to the skillet skin side down. Cook for 4 minutes. Turn the chicken, add the reserved marinade to the skillet, and transfer to the oven. Roast for 25 to 30 minutes, until the chicken is cooked through.
Brush the oil and marinade in the bottom of the pan on top of the chicken. Serve with lime wedges and chopped Th