2tablespoonshoneyor if you’re on the Whole30 or avoiding honey, use ½ small apple, peeled, cored, and diced
½teaspoontoasted sesame oil
Freshly ground pepper to taste
Break out your high speed blender or food processor and toss in the scallions, garlic, ginger, rice wine vinegar, avocado oil, coconut aminos, fish sauce, honey (or diced apple for you Whole30-ers), sesame oil, salt, and freshly ground pepper. Blitz until smooth.
Place the chicken in a storage bag or bowl, and pour in the marinade.
Toss to coat the chicken thoroughly, and marinate it in the fridge for up to 12 hours.
When you’re ready to cook the chicken, remove the marinated thighs from the fridge and preheat the oven to 400°F (or 375°F on convection roast).
Place a wire rack on a foil-lined rimmed baking sheet and arrange the chicken skin-side down on top. Make sure that your thighs don’t have a ton of excess marinade on ‘em. You don’t wan’t soggy chicken, right?
Bake the chicken for 40 minutes, flipping the thighs skin side up at the halfway point.
The chicken’s ready when the skin is crisp and browned and the internal temperature reaches 165°F.
Fresh ginger will cause your chicken to get mushy! Use ground ginger instead.