• 5 teaspoons minced garlic
  • 4 Serrano chilies, sliced thin
  • 2 tablespoons fresh grated ginger
  • 1 cup extra virgin olive oil
  • ½ cup soy sauce
  • ¼ cup apple cider vinegar
  • ¼ sugar
  • 3 tablespoon fish sauce (in the Asian cooking isle)
  • 1 tablespoon kosher salt
  • 1 tablespoon thyme
  • 2 lemons sliced
  • 8 chicken thighs (bone in and skin on)

A succulent and flavorful chicken that takes three simple steps
Tales of the Dinner Belle
By Brenda Stanley
I’ve never been much into marinating. Mainly because of the time. When I’m planning dinner, it is often an hour before I want it on the table, so hours of marinating don’t fit that schedule. However, my Asian marinated chicken is so moist and tasty, it is well worth planning for ahead of time. Its three simple steps. Mix, Marinate, and Bake. This recipe is one that is perfect for big family dinners or special occasions because you can get it started the day before and then all you have to do when everyone is arriving, is bake it for half an hour. The chicken is so moist and full of Asian flavor. The only difficult thing about this dish is planning ahead and then having to anticipate that first bite.
Belle’s Asian Marinated Chicken
5 teaspoons minced garlic
4 Serrano chilies, sliced thin
2 tablespoons fresh grated ginger
1 cup extra virgin olive oil
½ cup soy sauce
¼ cup apple cider vinegar
¼ sugar
3 tablespoon fish sauce (in the Asian cooking isle)
1 tablespoon kosher salt
1 tablespoon thyme
2 lemons sliced
8 chicken thighs (bone in and skin on)
Combine all the ingredients except chicken and 8 lemon slices in a large bowl and mix well. Place in a large shallow dish and add the chicken. Make sure it is all evenly coated. Cover with plastic wrap and chill for at least 12 hours (turning chicken regularly to make sure all sides get marinated). Remove chicken from marinade and shake off the excess (do not rinse). Place each thigh, skin side up, on a rimmed baking pan. Bake in a 450 degree oven for 30 minutes. Serve with the extra lemon slices.