Instructions

• Pat the chicken thighs dry with paper towels and set aside.
• Prepare the lemongrass: trim away any tough outer layers and use only the tender white parts; finely grate them with a microplane zester. (Or use the 2 tablespoons lemongrass paste from the ingredient list as a substitute.)
• In a large bowl, combine the prepared lemongrass, finely chopped yellow onion, minced garlic, freshly grated ginger, Thai red curry paste, Asian sweet chili sauce, fish sauce, soy sauce, lime juice, brown sugar, sea salt, black pepper, and olive oil. Stir until evenly combined.
• Measure out and transfer 1/4 cup of the marinade to a small, covered container and refrigerate. This is the reserved glaze for finishing the chicken.
• Add the chicken thighs to the remaining marinade in the large bowl. Turn or toss the chicken so each piece is evenly coated. Cover the bowl and refrigerate for at least 30 minutes and up to 4 hours.
• About 10–15 minutes before you plan to cook, preheat the oven to 400°F. Line a rimmed baking pan with foil or parchment and set a rack on the pan.
• Remove the chicken thighs from the marinade, letting excess drip back into the bowl, then discard any marinade that touched the raw chicken. Arrange the thighs in a single layer on the rack with space between pieces.
• Roast the chicken in the preheated oven. After 15 minutes, flip each thigh and return to the oven.
• During the last few minutes of roasting, brush the chicken with the reserved 1/4 cup marinade and return to the oven so the glaze cooks and caramelizes slightly. Use an instant-read thermometer inserted into the thickest part of a thigh to check doneness — the chicken is done at 165°F.
• Transfer the cooked chicken to a serving platter and let rest briefly. Serve hot with the small-leaf lettuce, a sprinkling of the chopped green onions, and lime wedges for squeezing.