Wedding Chicken

• 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 31/2 lb.)

1. 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.
2. Heat oven to 450u0b0. 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 165u0b0, 25-30 minutes. Serve chicken with lemon wedges for squeezing over.

garlic, serrano chilies, ginger, olive oil, soy sauce, apple cider vinegar, sugar, fish sauce, kosher salt, lemons, thyme, chicken

Taken from www.food.com/recipe/wedding-chicken-522056 (may not work)