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CHICKEN - ROAST - Wedding Chicken
Nb persons: 4
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| Wedding Chicken 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.)
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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