Sweet & Spicy Chicken Thighs
Sweet. juicey, sticky and spicy.. Fall off the bone tender.
- 4 ea Chicken Thighs Bone in, with skin
- 1 tbsp neutral oil
- 1 clove Garlic
- 1 tsp Rice Vinegar
- 2 tsp Brown Sugar
- 1/2 tbsp Rooster Sauce (Sriracha or equiv)
- 1 tsp Ginger Grated / minced
- 3 tbsp Chili Garlic Sauce
- 3 tbsp Soy Sauce Low Sodium
Whisk all of sauce together, taste and balance flavors.Looking for a sweet start with a warm finish
Preheat the oven to 400 degrees
Add oil to a large skillet and heat
Liberally, season the chicken thighs with salt and pepper.
Once the pan is hot, and the oil spiders. add in the chicken skin side down.
Cook until the outside is crisp and browned, 3-4 minutes on each side
Add sauce to skillet and turn chicken to coat well
Move skillet to oven and bake until chicken is 165. ~30-35 minutes
Move skillet to stove top and turn chicken to coat well
I'll save these over a bed of asian noodles, with a style salad and sesame ginger dressing.
Left over thighs can be picked the next day for a supreme chicken salad
Calories: 65kcalCarbohydrates: 6gProtein: 2gFat: 4gSaturated Fat: 1gCholesterol: 1mgSodium: 1425mgPotassium: 29mgFiber: 1gSugar: 4gVitamin C: 1mgCalcium: 3mgIron: 1mg