Wedding Chicken

Wedding Chicken
Adapted from yummly.com
Wedding Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from yummly.com

Ingredients

  • 10

    garlic cloves, coarsely chopped

  • 4

    serrano chiles, with seeds, thinly sliced

  • 1

    3 1/2” piece ginger, peeled, finely grated

  • 1

    cup olive oil

  • 1/2

    cup reduced-sodium soy sauce

  • 1/4

    cup apple cider vinegar

  • 1/4

    cup sugar

  • 3

    tablespoons fish sauce (such as nam pla or nuoc nam)

  • 1

    tablespoon kosher salt

  • 2

    lemons, sliced, plus wedges for serving

  • 6

    sprigs thyme

  • 8

    skin-on, bone-in chicken thighs (about 3 1/2 lb.)

Directions

Whisk garlic, chiles, ginger, oil, soy sauce, vinegar, sugar, fish sauce, and salt in a medium bowl until sugar and salt dissolve. Add lemon slices and thyme. Place marinade and chicken in a large resealable plastic bag. Turn to coat, and chill at least 12 hours. Heat oven to 450°. Remove chicken from marinade, shaking off excess, and place, skin side up, on a rimmed baking sheet. Roast until cooked through and an instant-read thermometer inserted in the thickest part of the thigh registers 165°, 25–30 minutes. Serve chicken with lemon wedges for squeezing over. Do Ahead: Chicken can be marinated 1 day ahead. Keep chilled.

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