Wedding Chicken

Name: Wedding Chicken
Ingredients: 10 garlic cloves, coarsely chopped; 4 serrano chilies, with seeds, thinly sliced; 3 teaspoons finely grated fresh ginger; 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 31/2 lb.)

12 ingredients

2 steps

Ingredients

10 garlic cloves, coarsely chopped
4 serrano chilies, with seeds, thinly sliced
3 teaspoons finely grated fresh ginger
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 31/2 lb.)

Directions

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.
2

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.