Sweet and Spicy Baked Sriracha Chicken Thighs

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 T Sriracha Sauce

Directions

1. Heat the oven to 400F/200C. In a small saucepan, stir together the soy sauce, rice vinegar, sweetener, garlic, sesame oil, and Sriracha Sauce. Set it over the lowest heat you can manage so the mixture can gently simmer and cook down.
2. Pull the skin off the chicken, then grab a sharp knife or kitchen shears and trim away any visible fat, as much as you like, including the little fat pocket on the underside of each thigh. Arrange the chicken with the top side facing up, the side that had more skin, in a small baking dish coated with non-stick spray or olive oil. Season lightly with salt and fresh-ground black pepper, then bake for 15 minutes while the sauce continues reducing.
3. Take the sauce off the heat once it has cooked down to 1/4 cup. When the chicken has baked for 15 minutes, pull the dish from the oven and flip the thighs so the top side faces down. Brush on half of the sauce, then return the dish to the oven for 15 minutes more.
4. Remove the chicken from the oven again, turn the thighs so the skin side faces up, and brush them with the rest of the sauce. Bake for 10 minutes more, until the chicken is cooked through and the top has browned nicely. Serve hot.