Description
Tender chicken thighs marinated in a zesty blend of ginger, lime, and soy sauce, then baked to perfection over sweet caramelized onions.
Ingredients
Units
Scale
- 1 tablespoon (15ml) freshly grated ginger
- 2 tablespoons (30ml) minced garlic
- 2 teaspoons (10ml) lime zest
- 1 tablespoon (15ml) fresh lime juice (from about half the lime)
- 1 tablespoon (15ml) rice wine vinegar
- 1/4 cup (59ml) low-sodium soy sauce
- 1 1/2 tablespoons (22ml) fish sauce
- 2 tablespoon (30ml) brown sugar
- 2 serrano peppers (thinly sliced or 1 large jalapeño pepper,thinly sliced)
- 4 meaty chicken thighs (trimmed of excess fat)
- 1 large onion (1 large Vidalia onion or large spanish onion)
- 1 tablespoon (15ml) olive oil
- lime wedges
- fresh cilantro
- additional serrano peppers (sliced)
Instructions
- In a small bowl or measuring cup, combine the ginger, garlic, lime zest, lime juice, rice wine vinegar, soy sauce, fish sauce, brown sugar, and serrano peppers, stirring until the brown sugar dissolves.
- Place the chicken thighs in a zip-top plastic bag and pour the marinade over them. Squeeze the air out of the bag and seal it tightly. Work the chicken thighs into the marinade until well coated. Place the bag on a rimmed baking sheet and refrigerate for 8-10 hours or overnight.
- Preheat the oven to 450°F (232°C).
- Slice the onion crosswise in about 1/4 inch – 1/2 inch (6 mm – 1.3 cm) rings and arrange them on a rimmed baking sheet. Remove the chicken thighs from the marinade and pat them dry with a paper towel. Arrange the chicken on top of the onions. Bake for 25-30 minutes or until the skin is crispy and the meat is cooked through.
- To serve, arrange the onions on a plate and top with the chicken thighs. Sprinkle with fresh cilantro, lime wedges, and additional slices of serrano peppers, if desired.
- Prep Time: 15 minutes
- Category: Main Course
- Cuisine: Southeast Asian