Sticky Asian Chicken Thighs

• 1 Tablespoon Oil
• 4 whole Chicken Thighs, Bone-in And Skin On
• 3 Tablespoons Low Sodium Soy Sauce
• 3 Tablespoons Sweet Chili Sauce
• 1/2 Tablespoons Sriracha
• 1/2 teaspoons Ginger, Minced
• 1 teaspoon Light Brown Sugar, Packed
• 1 teaspoon Rice Wine Vinegar
• 1 clove Garlic, Minced
• Sesame Seeds And Parsley, For Garnish (optional)

1. Preheat oven to 400 degrees F. Add oil to a large skillet and heat.
2. Season the chicken thighs with salt and pepper.
3. Once the pan is hot, add chicken, skin side down.
4. Cook until outside is crisp and caramelized, 34 minutes on each side.
5. Meanwhile, whisk together, soy sauce, sweet chili sauce, Sriracha, ginger, brown sugar, vinegar and garlic.
6. Add to the pan with chicken and turn off heat.
7. Place in the oven and cook until chicken reaches 165 degrees F, about 2530 minutes.
8. Serve while hot with sesame seeds and parsley for garnish, if desired.

oil, chicken, soy sauce, sweet chili sauce, sriracha, ginger, light brown sugar, rice, clove garlic, sesame seeds

Taken from tastykitchen.com/recipes/main-courses/sticky-asian-chicken-thighs/ (may not work)