Chicken Thighs Roasted with Garlic, Chiles and Soy...

Okay, so another chicken dish.  Well, I told you that I eat a lot of chicken.  I make most of my meals on the weekend to heat up during the week.  I work at an office and some days are crazier than others and on those nights, it's heavenly to come home and just throw something it the microwave for a minute.  And I take salads for lunch most days, and a piece of chicken is a nice add on for my salad.  Once summer is in full swing, I don't cook on the weekends, just eat fresh produce most nights.  We are kind of deprived during the winter, so I indulge all I can during the summer months. :)

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

4 servings

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.