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Lisa Lotts
Course Main


  • 1 tablespoon freshly grated ginger
  • 2 tablespoons minced garlic
  • 2 teaspoons lime zest
  • 1 tablespoon fresh lime juice from about half the lime
  • 1 tablespoon rice wine vinegar
  • 1/4 cup low-sodium soy sauce
  • 1 1/2 tablespoons nam pla fish sauce
  • 2 tablespoon brown sugar
  • 2 serrano peppers thinly sliced or 1 large jalapeño pepper, thinly sliced
  • 4 meaty chicken thighs trimmed of excess fat
  • 1 large Vidalia onion or large spanish onion
  • 1 tablespoon olive oil

For serving

  • lime wedges
  • fresh cilantro
  • additional serrano peppers sliced


  • In a small bowl or measuring cup, combine the ginger, garlic, lime zest, lime juice, rice wine vinegar, soy sauce, nam pla brown sugar, and serrano peppers, stirring until 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. With your hands 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°.
  • Slice the onion crosswise in about 1/4"-1/2" 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 skin is crispy and meat is cooked through.
  • To serve, arrange the onions on a plate and top with the chicken breasts. Sprinkle with fresh cilantro, lime wedges and additional slices of serrano peppers, if desired.