Wedding Chicken - cooking recipe

Ingredients

10 garlic cloves, coarsely chopped
4 serrano chilies, with seeds, thinly sliced
3 teaspoons finely grated fresh ginger
1 cup olive oil
1/2 cup reduced sodium soy sauce
1/4 cup apple cider vinegar
1/4 cup sugar
3 tablespoons fish sauce (such as nam pla or nuoc nam)
1 tablespoon kosher salt
2 lemons, sliced, plus wedges for serving
6 sprigs thyme
8 skin-on bone-in chicken thighs (about 31/2 lb.)

Preparation

Whisk garlic, chiles, ginger, oil, soy sauce, vinegar, sugar, fish sauce, and salt in a medium bowl until sugar and salt dissolve. Add lemon slices and thyme. Place marinade and chicken in a large resealable plastic bag. Turn to coat, and chill at least 12 hours.
Heat oven to 450\u00b0. Remove chicken from marinade, shaking off excess, and place, skin side up, on a rimmed baking sheet. Roast until cooked through and an instant-read thermometer inserted in the thickest part of the thigh registers 165\u00b0, 25-30 minutes. Serve chicken with lemon wedges for squeezing over.