Asian chicken thighs

 After a summer of tossing whatever was ridiculously ripe into a pot, it's time to break open a cookbook again and try something new. This one reminds me a great deal of a recipe I used to make years ago from the "Goodhousekeeping Illustrated Cookbook," although I'm pretty sure I hadn't encountered fish sauce or chili-garlic sauce back then.

I like this one because it calls for chicken thighs, bone-in and skin-on, or fully loaded, as I refer to them.

Chicken thighs with Asian flair

Adapted from “Life in a Northern Town,” by Mary Dougherty in a book that reflects her life as a transplant to Bayfield, Wis. Note that you'll have to start this well ahead for marinading purposes.

Ingredients

½ cup olive oil

½ cup tamari (or soy sauce)

¼ cup apple cider vinegar

¼ light brown sugar

6 garlic cloves, chopped

1 jalapeno, seeded and chopped

1 tablespoon chopped fresh ginger

3 tablespoons fish sauce

3 tablespoons chili-garlic sauce

Leaves from 6 sprigs of fresh thyme

8 bone-in, skin-on chicken thighs

Method

Combine everything but chicken in a large bowl or large sealable bag and combine well. Add chicken and turn over until coated. Seal and refrigerate at least 12 hours.

Remove from marinade. Bake in 450-degree oven on a parchment-lined baking sheet for 30 minutes or until cooked through. 

Rating: Super fast, and quite tender and flavorful. Smells wonderful. Easy to mix up the night before and get on the table after work.