This dish came from a board I belong to, and we were discussing a favorite way to cook thighs.
So this is from there and the sig on the person is naturalheightsfoodie. Kind of cute, huh? Anyway, what
differs in this recipe from most lately, is you add the marinade to the dish to cook. So you decide. Do you want to save out half the marinade and use only the fresh one to cook, or just do what I did and put everything in the baking dish. I marinated the chicken for about 6 hours in my fridge before roasting it. It's quite good and has a kick from the jalapeno pepper.
Chicken Thighs Roasted With Ginger, Chiles and Soy
2 tablespoons minced fresh ginger
1/2 serrano chile, minced (I used half a jalapeno, with the ribs and seeds)
2 cloves garlic, peeled and minced (I used 3 cloves of garlic)
1/4 cup soy sauce
1 tablespoon vinegar
1 tablespoon brown sugar
1 teaspoon oil
8 skin-on, bone-in chicken thighs
Combine all ingredients in a gallon freezer bag or glass bowl. Marinate in the refrigerator for several hours or overnight.
Preheat oven to 350 degrees. Arrange chicken, skin-up, in a baking dish just large enough to hold the pieces in one layer. Pour all remaining marinade over the chicken and bake for 1 hour and 15 minutes, or until skin is crisp and chicken is well cooked. Serve with the baking juices.