8 skin-on, bone-in chicken thighs
6 sprigs thyme( Kashithumba)
2 lemons, sliced, plus for serving
1 tablespoon salt
3 tablespoons fish sauce
¼ cup sugar
¼ cup apple cider vinegar
½ cup reduced-sodium soy sauce
1 cup olive oil
Big piece ginger, peeled, finely grated
4 serrano chiles (Kanthari Mulaku), with seeds, thinly sliced
10 garlic cloves, chopped
Whisk garlic, chiles, ginger, oil, soy sauce, vinegar, sugar, fish sauce, and salt in a medium bowl until sugar and salt dissolve. Add lemon slices and thyme. Place marinade and chicken in a large resealable plastic bag. Turn to coat, and chill at least 12 hours.
Heat oven to 450°. Remove chicken from marinade, shaking off excess, and place, skin side up, on a rimmed baking sheet. Roast/grill until cooked, in 165°, 25–30 minutes. (We can fry it in a Tawa also by using oil. Then avoid applying olive oil). Serve chicken with lemon wedges for squeezing over.
Note –Chicken can be marinated 1 day ahead. Keep chilled.