Wedding Chicken

10		garlic cloves
4		serrano chiles
1  tablespoon		grated ginger
1/4  cup		olive oil
1  cup		reduced-sodium soy sauce
1  cup		apple cider vinegar
2  tablespoons		sugar
3  tablespoons		fish sauce
1  tablespoon		kosher salt
2  pieces		lemons, sliced, plus wedges for serving
1/2  gram		sprigs thyme
3  lb.		boneless skinless chicken breasts

Tip: For nutritional information on all the ingredients in Wedding Chicken just click on each ingredient name. Then adjust the serving size for any Wedding Chicken ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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 until cooked through and an instant-read thermometer inserted in the thickest part of the thigh registers 165°, 25–30 minutes. Serve chicken with lemon wedges for squeezing over.
Do Ahead: Chicken can be marinated 1 day ahead. Keep chilled.