Asian Glazed Chicken Thighs

Adapted from Cooking Light, March 2011

I have been wanting to make these for a while now. It was definitely worth the wait! This recipe was absolutely delicious and I had to force myself to stop eating another piece of chicken. For your own sake, you should try this :) NOTE: I used half the amount of chicken and made some other adjustments in the measurements/process. When I made this according to the recipe, I ran out of sauce quickly. I ended up making another batch for the additional basting, so this recipe doubles all of the sauce ingredients, except for the garlic because there was still some left in the saucepan. I think two batches would work best so that the sauce is freshly boiled when basting at a later time. I also used a brush for the marinade instead of basting.

Ingredients

• 5 tbsp rice vinegar
• 4 tbsp soy sauce
• 3 tbsp honey
• 2 tbsp sesame oil
• 2 tsp sriracha sauce (more if desired)
• 5 cloves of garlic, minced
• 6 boneless, skinless chicken thighs, trimmed
• Sea salt and freshly cracked pepper, to taste
• Cooking spray
• Chopped fresh chives, for garnish

Directions
Combine the vinegar, soy sauce, honey, sesame oil, sriracha sauce, and garlic together in a large zip lock bag. Add the chicken thighs and place into the refrigerator for at least 2 hours. Preheat the oven to 425 degrees. Line a roasting pan with tin foil then place the roasting rack in the pan. Coat the roasting rack with cooking spray. Pour the first batch of marinade into a small sauce pan over medium high heat and boil for 2 minutes, stirring often. Remove from heat; set aside. Place the chicken thighs on the roasting rack; brush the chicken with the marinade. Season lightly with sea salt and freshly cracked pepper. Place into the oven and cook for 10 minutes. Mix the remaining batch of sauce and boil for 2 minutes, stirring often. Flip the chicken thighs and season with salt and pepper, and brush with sauce. Bake an additional 10 minutes, flip the chicken thighs one more time and brush with sauce. Bake for the last 5 minutes, or until the chicken is cooked through. If desired, brush again. Let stand 5 minutes before serving. Drizzle with the sauce from the bottom of the roasting pan, if desired. Top with chives. Enjoy! (I just served with Roasted Vegetables)