Ingredients
- 1/3 cup rice vinegar
- 1/4 cup low-sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons dark sesame oil
- 1 1/2 tablespoons chile paste (such as sambal oelek)
- 10 garlic cloves (minced)
- 3 3/4 pounds fresh bone-in chicken thighs (skinned, 12 thighs)
- Cooking spray
- 1/2 teaspoon salt
- Garnish: fresh cilantro and sliced green onions, if desired.
How to Make
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Step 1: Combine vinegar, soy sauce, honey, sesame oil, chile paste, and garlic, stirring until honey dissolves.
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Step 2: Pour vinegar mixture into a zip-top plastic bag.
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Step 3: Add chicken to bag; seal.
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Step 4: Marinate in refrigerator 1 hour, turning occasionally.
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Step 5: Remove chicken from bag, reserving marinade.
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Step 6: Preheat oven to 425F.
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Step 7: Place reserved marinade in a small saucepan over medium-high heat; bring to a boil. Cook for 2 minutes or until syrupy, stirring occasionally.
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Step 8: Place chicken on a rack coated with cooking spray, and place rack in a roasting pan. Baste chicken with reserved marinade; sprinkle evenly with salt.
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Step 9: Bake at 425F for 10 minutes; baste.
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Step 10: Bake an additional 10 minutes; baste.
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Step 11: Discard remaining marinade.
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Step 12: Bake an additional 10 minutes or until done.
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Step 13: Let stand 5 minutes before serving.
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Step 14: Garnish with cilantro and green onions, if desired.
Tips & Variations
- Large zip lock bag
- Cooking spray
- Large roasting pan with wire rack, or
- Large rimmed cookie sheet with wire rack
We hope you enjoy this recipe!
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