Sweet and Spicy Baked Sriracha Chicken Thighs
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
Ingredients
9 bone-in, skinless chicken thighs, well trimmed
salt and fresh ground black pepper for seasoning chicken
3 T soy sauce
2 T rice vinegar
2 T sweetener of your choice
1 tsp. minced garlic or garlic puree from a jar
2 tsp. sesame oil
1 TÂ Sriracha SauceÂ
Directions
Preheat oven to 400F/200C. Combine the soy sauce, rice vinegar, sweetener, garlic, sesame oil, and Sriracha Sauce in a small sauce pan and start to cook over the lowest-possible heat to simmer and reduce the sauce. Remove the skin from the chicken and then use a sharp knife or kitchen shears to trim the chicken, cutting away visible fat and cutting out the pocket of fat on the back side of each thigh.  Put chicken top-side up in a small baking dish that you’ve sprayed with non-stick spray or olive oil, season with a little salt and fresh-ground black pepper, and bake the chicken for 15 minutes while the sauce reduces. Remove sauce from the heat as soon as it’s reduced to 1/4 cup. After 15 minutes remove chicken from the oven and turn top-side down in the dish. Brush the chicken with half the sauce and bake 15 minutes more.  Then remove chicken from the oven again, turn so it’s skin-side up, and brush with the remaining sauce. Bake 10 minutes more, or until the chicken is done and the top is nicely browned. Serve hot.