Ingredients:
4 large Thai/bird’s eye chiles (red and green both work), stemmed
1 small shallot, peeled
2 large garlic cloves, peeled
Juice and zest of 2 limes
Juice of 1 orange
1 cupchopped scallions (from about 2 large scallions)
1/2 cupsoy sauce
3 tablespoonsolive oil
1 tablespoonchopped unpeeled ginger (from about a 1-inch piece)
1 tablespoondark brown sugar
1 tablespoonthyme leaves
1/8 teaspoonground allspice
1/8 teaspoonground nutmeg
6 skin-on, bone-in chicken thighs (about 2½ pounds)
Cooked rice, roasted veggies, and/or pickled cabbage, for serving (optional)
Directions:
In a blender, blend the chiles, shallot, garlic, lime zest and juice, orange juice, scallions, soy sauce, oil, ginger, brown sugar, thyme, allspice, and nutmeg until puréed but still somewhat chunky.
Place the chicken in a gallon-sized zip-top bag. Pour the chile mixture over the chicken. Seal the bag, making sure to let out all the air. Massage the bag, making sure the chicken is totally covered in the marinade. Let marinate for at least 6 hours or up to 24.
Heat the oven to 350 degrees F. Transfer the chicken to a wire rack placed inside a sheet tray; it’s okay if some marinade clings to the chicken. Bake for about 45 to 50 minutes, until the chicken is cooked through.
Turn the broiler on high and broil for 2 to 4 minutes, until the skin gets nice and crispy. Serve this dish with rice, some pickled cabbage, or a salad and enjoy!