Try this chicken with roasted broccoli and baked sweet potatoes, drizzled with olive oil or my roasted winter vegetable soup and a simple spinach salad.
Crispy Asian-Style Chicken Thighs
1 cup flat leaf parsley, loosely packed (it’s okay to include stems)
1½ tablespoons vegetable oil
½ cup soy sauce
3 tablespoons rice vinegar
1 teaspoon chili powder
1 teaspoon paprika
¼ teaspoon ground ginger
4 large garlic cloves, mashed and skins removed
½ of a jalapeño pepper
3-4 lbs. bone-in, skin-on chicken thighs
Kosher salt
Preheat oven to 425 degrees. Poke holes in chicken with a fork to allow the marinade to seep through. Place thighs in a freezer bag.
Combine parsley and next 8 ingredients in a blender. Puree until smooth. Pour marinade over chicken, seal, and marinate for 6-8 hours or overnight.
After marinating, remove chicken from bag, and blot dry. Place chicken on rack in a roasting pan, and sprinkle with kosher salt. Cook for about 30 minutes on the top rack of oven until skin is browned and crispy.
Now, my friends, some of you may be chicken skin eaters—if you are, by all means go for it, and enjoy. I've been told this skin tastes divine.
Note: I poke holes in my chicken to let marinade penetrate, especially if time is limited. I also temper my chicken for an hour on the countertop before cooking. Serve with your favorite sauce if desired.
