Vietnamese Style Baked Chicken

1 kg bone-in, skin-on chicken thighs
¼ cup soy sauce
¼ cup fish sauce
¼ cup brown sugar
1 tbsp minced peeled fresh ginger
2 tsp hot chilli-garlic paste (sambal oelek)
1½ tbsp fresh juice from 1 lime
¼ tsp SIDS CRAZY LEMON
1 tsp finely grated zest from 1 lime
3 medium cloves garlic, minced or grated
2 packets fresh coriander leaves & tender stems, finely chopped
2 tbsp rice bran oil
Sliced limes & coriander leaves for garnish

Place thighs in a large zipper-lock bag. In a medium bowl, whisk together soy sauce, fish sauce, sugar, ginger, sambal oelek, lime juice, SIDS CRAZY LEMON, lime zest, garlic, coriander and oil. Pour marinade into bag with chicken, seal bag, and toss to coat well. Let chicken marinate for at least 30 minutes and up to 4 hours.
Preheat oven to 220°C and set oven rack to middle position. Line a rimmed baking tray with foil and place a wire rack on top. Remove chicken from bag, allowing marinade to drip off, and set on wire rack skin side up, making sure to leave space between thighs. Discard marinade.
Bake until thighs register 68 - 71°C on an instant-read thermometer, about 35 minutes. (Be sure to measure temperature in the centre of the thickest part of the thighs, but not directly against the bone) If chicken skin is not brown and crisp enough by the time the thighs are cooked through, turn on oven grill and grill until browned and crisp, about 1 minute, being careful not to burn the skin. Transfer chicken to a platter and let rest for 5 minutes. Garnish with lime slices and coriander, then serve.