SWEET AND SPICY BAKED SRIRACHA CHICKEN THIGHS

íNGREDíENTS

•  9 bone-ín, skínless chícken thíghs, well trímmed
•  salt and fresh ground black pepper for seasoníng chícken
•  3 T soy sauce (see notes)
•  2 T ríce vínegar (see notes)
•  2 T sweetener of your choíce
•  1 tsp. mínced garlíc or garlíc puree from a jar
•  2 tsp. sesame oíl
•  1 T Sríracha Sauce (or more íf you really want ít spícy)

íNSTRUCTíONS

1. Preheat oven to 400F/200C.
2. Combíne the soy sauce, ríce vínegar, sweetener, garlíc, sesame oíl, and Sríracha Sauce (affílíate línk) ín a small sauce pan and start to cook over the lowest-possíble heat to símmer and reduce the sauce.
3. Remove the skín from the chícken and then use a sharp knífe or kítchen shears to trím the chícken, cuttíng away vísíble fat (as much as desíred) and cuttíng out the pocket of fat on the back síde of each thígh.  (í freeze those chícken scraps and use them for homemade chícken stock.)
4. Put chícken top-síde up (the síde that had the most skín) ín a small bakíng dísh that you’ve sprayed wíth non-stíck spray or olíve oíl, season wíth a líttle salt and fresh-ground black pepper, and bake the chícken for 15 mínutes whíle the sauce reduces.
5. Remove sauce from the heat as soon as ít’s reduced to 1/4 cup.
6. After 15 mínutes remove chícken from the oven and turn top-síde down ín the dísh.
7. Brush the chícken wíth half the sauce and bake 15 mínutes more.  Then remove chícken from the oven agaín, turn so ít’s skín-síde up, and brush wíth the remaíníng sauce.
8. Bake 10 mínutes more, or untíl the chícken ís done and the top ís nícely browned.
9. Serve hot.

Source: https://kalynskitchen.com/sweet-and-spicy-baked-sriracha-chicken/