Wedding Chicken Thighs

• 10 garlic cloves, coarsely chopped
• 4 serrano chiles, with seeds, thinly sliced
• 3 1/2" piece ginger, peeled, finely grated
• 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
• 1 tablespoon kosher salt
• 2 lemons, sliced, plus wedges for serving
• 6 sprigs thyme
• 8 skin-on, bone-in chicken thighs

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 450.
3. 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.
4. Do Ahead: Chicken can be marinated 1 day ahead. Keep chilled.

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

Taken from www.epicurious.com/recipes/member/views/wedding-chicken-thighs-58387061 (may not work)