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Addictive and easy roasted chicken thighs
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In a large bowl, whisk together fish sauce, soy sauce, apple cider vinegar, crushed raw garlic, grated ginger, sugar, sliced Thai bird chili pepper (optional) until combined. Add in 4-6 bone-in or boneless skin-on chicken thighs. Turn to coat and make sure the thighs are mostly submerged. Cover bowl with plastic wrap and marinate in the fridge for about 6 hours or overnight.
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When it’s time to roast, heat oven to 425°F, remove chicken from marinade, give it a little shake to get rid of any extra liquid. You can discard the leftover marinade or use it to baste the chicken while it’s roasting; or boil and reduce a bit of the liquid to make a dipping sauce.
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Place chicken in a single layer on parchment-lined baking sheet, leaving some space in between. Roast on the lower part of the oven for about 30-45 min until skin is browned and bubbling, and chicken is cooked through. Take out of oven and let rest for about 10 min. Serve with hot rice.
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