- 4 chicken thighs, bones and skin on
- 1 1/2 T. honey
- 1 T. tamari or soy sauce (use gluten free tamari if you avoid gluten in your diet)
- 1 tsp. sriracha chili sauce
- 1 tsp. rice vinegar
- Pinch of salt
Preheat the oven to 400°F. Place the chicken thighs on a baking sheet. I like to cover the baking sheet with a silicone baking mat to make for easier cleanup. Bake in the preheated oven for 30 minutes.
Whisk the remaining ingredients together while the chicken is baking. When the first 30 minutes of baking is done, carefully remove the chicken from the oven, reduce the oven temperature to 350°F, and brush the sauce evenly and generously over the chicken. You will likely brush each piece 3-4 times with the sauce to get a generous coating.
Return the chicken to the oven and bake another 20-30 minutes or until the chicken is cooked through and the sauce has caramelized and bubbled on the surface. Serve hot.
- Yields: 2-3 servings
- Preparation Time: 1 hour
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