Juicy Asian-Style Chicken Thighs

Zest the Lime (1) and set it aside. Slice 1/4 inch off of each end of the zested Lime. Cut it in half, lengthwise and juice one of the halves. Set the other half of the lime cut side-down​​ on the cutting board, slice it at an angle, lengthwise to make lime wedges and set aside.

In a small bowl or measuring cup, combine the Fresh Ginger (1 Tbsp) , Garlic (2 cloves) , 2 teaspoon of Lime Zest, 1 tablespoon of Lime Juice, Rice Vinegar (1 Tbsp) , Low-Sodium Soy Sauce (1/4 cup) , Olive Oil (1 Tbsp) , Fish Sauce (1 1/2 Tbsp) , Brown Sugar (2 Tbsp) , and Serrano Chilis (2) .

Place the trimmed meaty Chicken Thighs (4) in a zip-top plastic bag and pour the marinade over them. Squeeze the air out of the bag and seal it tightly. With your hands work the chicken thighs into the marinade until well coated.

Slice the Vidalia Onion (1) crosswise in about 1/4-1/2 inch rings and arrange them on a rimmed baking sheet. Remove the chicken thighs from the marinade and pat them dry with a paper towel. Arrange the chicken on top of the onions.

To serve, arrange the onions on a plate and top with the chicken thighs. Sprinkle with Fresh Cilantro (to taste) , Lime Wedges, and sliced additional Serrano Chilis (to taste) if desired.