Clever Title Here
Sep. 16th, 2018 10:12 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Wedding Chicken.
4 chicken thighs, skin and bone-on (~1.75 lbs)
1/2 cup olive oil
1/4 cup reduced-sodium soy sauce
2 Tbsp cider vinegar (Or, as I like to call it, pomgar)
4 1/2 tsp fish sauce
5 cloves garlic, coarsely chopped (Ha! I used... more.)
2 serrano chiles with seeds, thinly sliced
1 1/2" ginger, peeled and grated
2 Tbsp sugar
1 1/2 tsp salt
1 lemon, sliced, plus wedges for serving
3 sprigs thyme
Whisk together the liquid and everything but the lemon and thyme until the sugar and salt dissolve. Add the lemon and thyme. Place marinade and chicken in a large Ziploc. Turn to coat, and marinate for at least 12 hours.
Heat oven to450 425 degrees. Remove chicken from marinade, shaking off excess, and place skin-side up on a rimmed baking sheet. Roast until cooked through and a meat thermometer registers 165, 25-30 minutes. Serve with lemon wedges for squeezing over.
What worked: The marinade kept the chicken very juicy. It was good to have another recipe that uses fish sauce.
What didn't: It didn't seem to impart all that much flavor - there was a bit of chile zing if you paid attention. I guess it was successful in not overpowering the chicken? Maybe it needs to marinate longer than one day. Vac-sealing would also increase the marinade's penetration per time spent.
450 degrees for 25-30 minutes was too hot in our toaster oven. Two of the thighs got a bit blackened. They didn't taste burned, but they weren't as aesthetically pleasing. 425 should work better even if it means 5 minutes longer.
Will I make it again? I'll put it in the recipe box; it was certainly very easy to prep ahead and didn't require much work to make. It was good for the homeowners' meeting by that standard.
4 chicken thighs, skin and bone-on (~1.75 lbs)
1/2 cup olive oil
1/4 cup reduced-sodium soy sauce
2 Tbsp cider vinegar (Or, as I like to call it, pomgar)
4 1/2 tsp fish sauce
5 cloves garlic, coarsely chopped (Ha! I used... more.)
2 serrano chiles with seeds, thinly sliced
1 1/2" ginger, peeled and grated
2 Tbsp sugar
1 1/2 tsp salt
1 lemon, sliced, plus wedges for serving
3 sprigs thyme
Whisk together the liquid and everything but the lemon and thyme until the sugar and salt dissolve. Add the lemon and thyme. Place marinade and chicken in a large Ziploc. Turn to coat, and marinate for at least 12 hours.
Heat oven to
What worked: The marinade kept the chicken very juicy. It was good to have another recipe that uses fish sauce.
What didn't: It didn't seem to impart all that much flavor - there was a bit of chile zing if you paid attention. I guess it was successful in not overpowering the chicken? Maybe it needs to marinate longer than one day. Vac-sealing would also increase the marinade's penetration per time spent.
450 degrees for 25-30 minutes was too hot in our toaster oven. Two of the thighs got a bit blackened. They didn't taste burned, but they weren't as aesthetically pleasing. 425 should work better even if it means 5 minutes longer.
Will I make it again? I'll put it in the recipe box; it was certainly very easy to prep ahead and didn't require much work to make. It was good for the homeowners' meeting by that standard.
