Asian Fusion Chicken Thighs
Garlicky, gingery marinated chicken thighs with soy sauce, fish sauce, and kaffir lime, baked until crisp.
Ingredients
- 8 chicken thighs
- 1/4 cup apple cider
- 1/2 cup low sodium soy sauce
- 1/4 cup fish sauce
- 1/2 cup sunflower oil or avocado oil
- 10 cloves garlic
- 1 tablespoon grated ginger
- 4 Thai chili peppers
- 1/4 cup vanilla sugar or regular sugar
- 1/2 tablespoon Red Sea salt
- 1/2 teaspoon crushed black peppercorn
- 8 sprigs thyme
- 6 kaffir lime leaves finely chopped
- fresh cilantro chopped for garnish
- lime wedges for garnish
Instructions
- In a large bake-proof dish, combine all the ingredients except the chicken and mix until the sugar and salt dissolve.
- Add the chicken and let it marinate for 4-6 hours.
- Remove half of the marinade liquid and discard.
- Preheat the oven to 475°F.
- Cover with foil and bake for 45 minutes. Remove the foil and bake an additional 10-15 minutes to crisp up the skin.
- If using skinless thighs, keep covered and bake for 10-15 more minutes or until thoroughly cooked.
- Serve with jasmine white rice and vegetables.
