Wedding Chicken

By Rosemarie

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.)

Details

Adapted from yummly.com

Preparation

Step 1

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.