Wedding Chicken

Name: Wedding Chicken
Prep time: 12 h
Cook time: 45 min
Total time: 12 h 45 min
Yield: 4 serving(s)
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 3½ lb.)

Submitted by Denver cooks

"Delicious chicken marinade. From Bon Appetit."

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photo by Denver cooks

Ready In:: 12hrs 45mins
Ingredients:: 12
Serves:: 4

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 3½ 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.