Asian-Glazed Chicken Thighs

Yield: 4

Prep Time: 10 min. + 3-4 hour marinading

Cook Time: 25-30 min.

Ingredients:

• 2 1/2 tbsp rice vinegar
• 2 tbsp soy sauce
• 1 1/2 tbsp honey
• 1 tbsp sesame oil
• 1/2-1 tsp sriracha
• 5 cloves of garlic, minced
• 5 boneless skinless chicken thighs, trimmed of any fat
• Sea salt, to taste

Directions:

Combine the vinegar, soy sauce, honey, sesame oil, sriracha, and garlic together in a large zip lock bag. Seal and mix well until thoroughly combined. Add the trimmed chicken thighs to the marinade; seal and place into the refrigerator for 3-4 hours, turning occasionally.
Preheat the oven to 425 degrees. Line a baking sheet with tin foil then place a wire rack on top of the baking sheet. Coat the wire rack with cooking spray.
Remove the chicken from the bag, reserving marinade.
Place the reserved marinade in a small saucepan over medium-high heat; bring to a boil. Cook for 2 minutes or until syrupy, stirring occasionally. Place the chicken thighs on top of the wire rack. Season with sea salt, to taste. Place into the oven and back for 10 minutes; baste with the cooked down marinade. Bake an additional 10 minutes; baste. Discard remaining marinade. Bake an additional 5-10 minutes or until done. Let the meat rest for 5 minutes before serving. Enjoy.