10 garlic cloves, coarsely chopped
4 serrano chiles, with seeds, thinly sliced
1 3½” piece ginger, peeled, finely grated
1 cup olive oil
½ cup reduced-sodium soy sauce
¼ cup Pedro Ximenez Aged Sherry Wine Vinegar
¼ cup sugar
3 tablespoons fish sauce (such as nam pla or nuoc nam)
1 tablespoon kosher salt
2 lemons, sliced, plus wedges for serving
6 sprigs thyme
8 skin-on, bone-in chicken thighs (about 3½ lb.)
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.