- 6
- 22 mins
- 22 mins
Ingredients
- 1/3 cup rice vinegar
- 1/4 cup soy sauce
- 3 Tbsp honey
- 2 Tbsp dark sesame oil
- 1 1/2 Tbsp chili paste, such as sambal oelek
- 10 garlic cloves, minced
- 12 bone-in chicken thighs, skinned
- cooking spray
- 1/2 tsp salt
Preparation
Step 1
Combine vinegar, soy sauce, honey, sesame oil, chili paste, and garlic, stirring till the honey dissolves. Pour vinegar mixture into a zip lock bag. Add chicken to bag, seal. Marinate in refrigerator 1 hour, turning occasionally. Remove chicken from bag, reserving marinade.
Preheat oven to 425.
Place reserved marinade in a small saucepan over medium heat, bring to a boil. Cook for 2 minutes or until syrupy, stirring occasionally. Place chicken on a rack coated with cooking spray, and place rack in a roasting pan. Baste chicken with the reserved marinade; sprinkle evenly with salt. Bake at 425 for 10 minutes; baste. Bake another 10 minuites; baste. Discard remaining marinade. Bake an additional 10 minutes or until done. Let stand 5 minutes before serving.
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