A delicious marinated chicken with no added sugar but it is still sweet from the pineapple juice, as well as spicy from the peppers/chiles, and slightly salty.
Prep Time10 minutesmins
Cook Time1 hourhr
Course: Main Course
Cuisine: Asian
Keyword: chicken, dinner
Author: Damaris
Ingredients
8bone-in skin-on chicken thighs
5garlic cloves, chopped
2jalapeno peppers or serrano chiles, sliced
12"piece of ginger, peeled and grated
1cupgood olive oil
1/2cuplight soy sauce
1/4cupapple cider vinegar
1/2cuppineapple juice, no sugar added
2tbspfish sauce
1tbspsalt
2lemons, sliced
4sprigs fresh thyme
Instructions
Add the chicken thighs to a one-gallon ziplock bag.
Mix all the rest of the ingredients in a large mixing bowl and pour over the chicken. Seal the bag, turn to coat, and set it down into a bowl. Store it in the refrigerator for 12 hours or overnight. Rotate the bag at least once during the 12 hour period.
Heat oven to 350°. Remove chicken from the bag and shake off excess liquid. Lay into a cast iron frying pan or a parchment paper-lined baking sheet with the skin side up. Roast for 1 hour or until a thermometer reads 165° in the thickest part of the thighs.
To add a little extra crispy brown to the skin broil on high for about one minute.
Serve with rice and grilled pineapple and veggies.