Best Marinated Chicken Thighs
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.
Ingredients
- 8 bone-in skin-on chicken thighs
- 5 garlic cloves, chopped
- 2 jalapeno peppers or serrano chiles, sliced
- 1 2" piece of ginger, peeled and grated
- 1 cup good olive oil
- 1/2 cup light soy sauce
- 1/4 cup apple cider vinegar
- 1/2 cup pineapple juice, no sugar added
- 2 tbsp fish sauce
- 1 tbsp salt
- 2 lemons, sliced
- 4 sprigs 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.