Description
Much of the work is just putting a marinade together and then the rest is pretty much waiting: waiting for the flavors to lock into the chicken and then waiting for the chicken to cook. The chicken is so moist and packs a punch.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs, pat dry, butterflied flat, bone intact
- 2 cloves of garlic, pressed
- 3 tablespoons of oyster sauce
- 1 tablespoon of light soy sauce
- 1 tablespoon of fish sauce
- 1/2 tablespoon of granulated sugar
- 1/2 tablespoon of Chinese cooking wine
- 1/2 teaspoon of Chinese five spice powder
- 1/2 teaspoon of black pepper
- 4 stalks of lemongrass, tender part grated (optional)
- Neutral-flavored cooking oil or cooking spray
Instructions
- Make the marinade. Place all of the ingredients other than the chicken and cooking oil into a large bowl. Mix to combine.
- Marinate the chicken. Add the chicken into the bowl and diligently coat the chicken with the marinade. Cover the bowl and refrigerate overnight.
- Roast the chicken. Remove the thighs from the refrigerator and allow the thighs to come back to room temperature, 30 minutes. Preheat the oven to 425 degrees. Drain any excess marinade liquid and place the thighs on a foil-lined, oil-sprayed baking sheet. Roast them on a rack at the center of the oven for 17 minutes.
- We’re almost there. Check that the thighs have reached an inner temperature of at least 165 degrees. If so, place the baking sheet on a rack on the upper third of the oven and broil the thighs on high for 2 minutes. Remove them from the oven and rest the chicken for at least 5 minutes, tented with foil. Serve the thighs (plus any rendered chicken fat) over some piping hot rice.