Wedding Chicken
dinnermake-ahead
- Author
- Naomi Pomeroy, Expatriate, Portland, OR
- Yield
- 4 Servings
- Prep time
- 12 hours plus 45 minutes
- Cook time
- 25–30 minutes
- Total time
- 12 hours plus 45 minutes
Ingredients
produce
- ✓10 cloves garlic (coarsely chopped)
- ✓4 serrano chiles (with seeds, thinly sliced)
- ✓1 piece ginger (peeled, finely grated)
- ✓2 lemons (sliced)
- ✓6 sprigs thyme
protein
- ✓8 chicken thighs (skin-on, bone-in (about 3½ lb.))
pantry staple
- ✓1/4 cup sugar
- ✓3 tablespoons fish sauce (such as nam pla or nuoc nam)
- ✓1 tablespoon kosher salt
- ✓1 cup olive oil
- ✓1/2 cup soy sauce (reduced-sodium)
- ✓1/4 cup apple cider vinegar
Instructions
- 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.
- Chicken can be marinated 1 day ahead. Keep chilled.
My notes
Chicken can be marinated 1 day ahead. Keep chilled.