Wedding Chicken

Servings : 4    |   Active Time: 15 min   |   Total Time: 12 min

“When I was getting married, I couldn’t think of a caterer I wanted to use,” says chef Naomi Pomeroy, Expatriate, Portland, OR, “and I didn’t want to ask my staff.” Her solution? Cook for her guests herself. She went with super-simple chicken, powered by a throw-together marinade.

INGREDIENTS

  • 10 garlic cloves, coarsely chopped
  • 4 serrano chiles, with seeds, thinly sliced
  • 1 3½” piece ginger, peeled, finely grated
  • 1 cup olive oil
  • ½ cup reduced-sodium soy sauce
  • ¼ cup apple cider vinegar
  • ¼ 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.)

RECIPE PREPARATION

  • 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.

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