Sweet Asian Chicken Thighs
  • ⅓ cup rice vinegar (NOT MIRIN which is rice wine, not rice vinegar)
  • ¼ cup Soy Sauce
  • 5 tablespoons honey
  • 3 tablespoons dark sesame oil
  • 2 tablespoons sweet chili paste
  • 3 garlic cloves, minced
  • 12 bone-in chicken thighs
  • salt and pepper to taste
  1. In a gallon ziploc bag, combine vinegar, soy sauce, honey, sesame oil, chile paste, and garlic, smushing it with your hand until honey is fully dissolved.
  2. Add chicken to bag and seal. Marinate in the fridge for an hour 1 hour. Remove chicken from bag but save the marinade. You'll need it to baste the chicken as it cooks.
  3. Preheat oven to 425°.
  4. Place the used marinade in a small saucepan over medium-high heat and bring to a boil. Let it bubble for 3-4 minutes so it reduces a bit and kills some of the marinade bacteria.
  5. Place chicken on a Pyrex dish that has been coated with butter or cooking spray. Using a basting brush, cover each thigh with marinade. Place pan in the oven and bake for 15 minutes. Open the oven and baste with marinade again. Take care to spill as little marinade as possible at the bottom of the pan. There's a lot of sugar in this sauce and you don't want it to burn. Bake for another 15 minutes and test for doneness. You can either using a thermometer or prick a thigh to make sure the juices running out are clear.
  6. Let stand 5 minutes before serving to let the juices redistribute and the cooking finish.
  7. This tastes even better the next day, reheated in the microwave.
Recipe by chefdruck.com at https://chefdruck.com/2012/12/sweet-asian-chicken-thighs-inspire-highly-inappropriate-thoughts/