Cookery Maven Blog

Chicken Thighs with an Asian Flair

Sadie's playing volleyball in Duluth, Meghan joined the swim team in Bayfield and Charlie's developed a very busy social calendar in Washburn. Given the potential for a massive scheduling fiasco, quick and easy dinners are the name of the game. The criteria is simple: it needs to be relatively decent tasting and can't require much beyond a sheet tray and a pre-heated oven. This chicken fits the bill perfectly— marinate the chicken overnight, add a rice cooker full of jasmine rice into the equation and I am a picture of efficiency....kind of. There are still the issues of clean underwear, extra toilet paper and the 42 different kinds of mustard in the fridge but at least I can get dinner on the table before 8 pm, sometimes.

Chicken Thighs with an Asian Flair (adapted from Bon Appetit)

8 bone-in, skin-on chicken thighs
6 garlic cloves, chopped
1 jalapeño, chopped and de-seeded
1 3 inch piece of ginger, peeled and minced
1/2 cup olive oil
1/2 cup soy sauce
1/4 cup apple cider vinegar
1/4 cup palm sugar (you can substitute light brown sugar)
3 tablespoons fish sauce
3 tablespoons chili-garlic sauce
6 sprigs of thyme, de-stemmed and coarsely chopped

Combine garlic, jalapeño, ginger, olive oil, soy sauce, apple cider vinegar, sugar, fish sauce, chili-garlic and thyme. Whisk until the sugar is dissolved. Add the chicken and marinade to a non-reactive bowl or resealable plastic bag, turn to coat and marinate for 12 hours or overnight.

Heat oven to 450 degrees. Remove the chicken from the marinade and place on a parchment-lined sheet tray. Roast for about 30 minute or until an instant read thermometer registers 165 degrees. Serve immediately.