(Copied from Bon Appetit website) My notes are at the bottom
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.
DO AHEAD: Chicken can be marinated 1 day ahead. Keep chilled.
Recipe by Naomi Pomeroy, Expatriate, Portland, OR
Nutritional Information
Calories (kcal) 1060 Fat (g) 74 Saturated Fat (g) 18 Cholesterol (mg) 510 Carbohydrates (g) 8 Dietary Fiber (g) 0 Total Sugars (g) 5 Protein (g) 87 Sodium (mg) 1610
I put all of the marinade ingredients except for the lemon into the food processor. I'm lazy, so dropping the garlic and chunks of ginger and the peppers into the tube as the FP runs is my way of chopping them.
I used only 2/3 cup of oil, being a frugal Yankee...
I had skinless, boneless thighs and they did just fine!
http://www.yummly.com/recipe/external/Wedding-Chicken-676249
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.
DO AHEAD: Chicken can be marinated 1 day ahead. Keep chilled.
Recipe by Naomi Pomeroy, Expatriate, Portland, OR
Nutritional Information
Calories (kcal) 1060 Fat (g) 74 Saturated Fat (g) 18 Cholesterol (mg) 510 Carbohydrates (g) 8 Dietary Fiber (g) 0 Total Sugars (g) 5 Protein (g) 87 Sodium (mg) 1610
I put all of the marinade ingredients except for the lemon into the food processor. I'm lazy, so dropping the garlic and chunks of ginger and the peppers into the tube as the FP runs is my way of chopping them.
I used only 2/3 cup of oil, being a frugal Yankee...
I had skinless, boneless thighs and they did just fine!
http://www.yummly.com/recipe/external/Wedding-Chicken-676249
