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| "sweet and tangy chicken thighs" | |||||
| Ingredients: | |||||
| 1 cup | rice vinegar | ||||
| 10 TBSP | honey | ||||
| 2/3 cup | soy sauce | ||||
| 1/2 cup | Asian toasted sesame oil | ||||
| 6 TBSP | Thai Chili Sauce | ||||
| 6 TBSP | Minced Garlic | ||||
| salt, pepper n garlic powder to taste | |||||
| 13 pieces | chicken thighs (with bone, with skin) | ||||
| Directions: | |||||
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1. Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
2. Preheat oven to 375 degrees Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan. 3. Bake 60 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). 4. Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. 5. Broil for last 10 min |
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