Ingredients

• 1 bunchscallions, trimmed and cut into thirds
• 2 garlicscloves, minced
• 8 slicessof fresh ginger, each approximately the size of a quarter
• 3 Tablespoonsrice wine vinegar
• 3 Tablespoonsmacadamia nut oil or fat of choice
• 1 tablespooncoconut aminos
• 1 TablespoonRed Boat fish sauce
• 2 Tablespoonshoney (or if you’re on the Whole30 or avoiding honey, use ½ small apple, peeled, cored, and diced)
• ½ teaspoontoasted sesame oil
• 2 teaspoonskosher salt
• Freshly ground pepper to taste
• 4 poundschicken thighs

Directions

1. Dump everything except for the chicken into a blender or food processor and blitz until smooth.
2. Bake the bird parts for 40 minutes at 400°F.
3. Toss in the scallions, garlic, ginger, rice wine vinegar, macadamia nut oil coconut aminos, fish sauce, honey (or diced apple for you Whole30-ers) sesame oil, saltand freshly ground pepper.
4. Blend until smooth.
5. Place the chicken in a storage bag or bowl and pour in the marinade.
6. Toss to coat the chicken thoroughly
7. Marinate it in the fridge for up to 12 hours.
8. When you’re ready to cook the chicken, remove the marinated thighs from the fridge
9. Preheat the oven to 400°F (or 375°F on convection roast)
10. Place a wire rack on a foil-lined rimmed baking sheet and arrange the chicken skin-side down on top.
11. Bake the chicken for 40 minutes