Adapted from Bon Appetit’s Wedding Chicken Recipe
The hardest part about this recipe is cutting up the chicken. If you’ve never done it before, it can be a little intimidating and takes some trial and error to master, but it gets easier with practice. Best of all, once you’ve gotten the technique down, you’ll open the doors for lots of great recipes, like fried or BBQ chicken, and this one from Bon Appetit, which we LOVE.
10 garlic cloves, coarsely chopped
4 serrano chiles, with seed, thinly sliced
1 (3.5-in.) piece of ginger, peeled and finely grated
1 cup olive oil
½ cup reduced-sodium soy sauce
¼ cup apple cider vinegar
¼ cup sugar
3 Tbsp fish sauce
1 Tbsp kosher salt
2 lemons, sliced, plus wedges for serving
6 sprigs thyme
1 Windy N Ranch chicken, cut up and divided into 10 pieces
Whisk garlic, chiles, ginger, oil, soy sauce, vinegar, sugar, fish sauce and salt in a medium bowl until sugar and salt dissolves. Add lemon slices and thyme. Place marinade and chicken in a large resealable plastic bag. Turn to coat and chill at least 12 hours or overnight. Heat oven to 450 degrees F. 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 degrees F; 30-40 minutes. Serve chicken with lemon wedges.
Published on 02/01/2017