INGREDIENTS 10 garlic cloves, coarsely chopped
4 Serrano chiles, thinly sliced
1/2 piece ginger, peeled and finely grated
1 cup olive oil
1/2 cup reduced-sodium soy sauce
1/2 cup apple cider vinegar
1/4 cup brown sugar
2 star anise broken(optional)
5 Garlic cloves, slightly crushed
1 tablespoon kosher salt
2 lemons, sliced
6 sprigs thyme
2 7-8oz Chicken breast With Drummette

DIRECTIONS Whisk together the garlic, chiles, ginger, oil, soy sauce, vinegar, brown sugar, anise, cloves, and salt in a medium bowl until sugar and salt dissolve, then add lemon slices and thyme. Coat the chicken in the marinade by placing both in a large resealable bag. Chill for at least 12 hours(optional, One hour will be fine if there is no time).
Heat your oven to 450° Remove chicken from marinade and place skin-up on a rimmed baking sheet.
Roast for 25-30 minutes until opaque throughout and it measures 165° internally. Serve chicken immediately.