Asian Marinated Chicken

Asian Marinated Chicken

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Author Leigh Anne Wilkes


  • 5 tsp garlic coarsely chopped
  • 2 jalapeno peppers seeded, thinly sliced
  • 1 tsp ginger minced
  • 1 cup olive oil
  • ½ cup reduced-sodium soy sauce
  • ¼ cup apple cider vinegar
  • ¼ cup sugar
  • 3 tablespoons fish sauce
  • 1 tablespoon sea salt
  • 2 lemons sliced, plus wedges for serving
  • 6 sprigs thyme
  • 8 skin-on bone-in chicken thighs (about 3½ lb.)


  • 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, up to 24 hours.
  • Heat oven to 450°. Remove chicken from marinade, shaking off excess, and place, skin side up, on a rimmed baking sheet. Cook until chicken is cooked through, about 25–30 minutes.
  • Serve chicken with lemon wedges for squeezing over.