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Wedding Chicken

by Naomi Pomeroy, Expatriate, Portland, OR
dinnermake-ahead
Yield: 4 ServingsPrep: 12 hours plus 45 minutesCook: 25–30 minutesTotal: 12 hours plus 45 minutes
Source: http://www.bonappetit.com/recipe/wedding-chicken

Ingredients

You have 4 of 11
produce
  • ✓10 clovesgarlic(coarsely chopped)
  • ○4serrano chiles(with seeds, thinly sliced)
  • ○1 pieceginger(peeled, finely grated)
  • ○2lemons(sliced)
  • ○6 sprigsthyme
protein
  • ○8chicken thighs(skin-on, bone-in (about 3½ lb.))
pantry staple
  • ✓1/4 cupsugar
  • ✓3 tablespoonsfish sauce(such as nam pla or nuoc nam)
  • ○1 tablespoonkosher salt
  • ·1 cupolive oil
  • ✓1/2 cupsoy sauce(reduced-sodium)
  • ○1/4 cupapple cider vinegar

Instructions

  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.
  3. Chicken can be marinated 1 day ahead. Keep chilled.

My notes

Chicken can be marinated 1 day ahead. Keep chilled.