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.
- 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.)
- 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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