sesame oil, roasted
asian chili garlic sauce
chicken thighs, skinless and boneless
1Whisk vinegar, honey, sou sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth.
2Pour 1/2 of the marinade into a large plastic zipper bag; retain the other half of sauce.
3Place chicken into bag of marinade and seal. refrigerate 1 hour.
4Preheat oven to 425 degrees.
5Pour other half of marinade into saucepan over medium heat, bring to boil and cook for 3-5 minutes.
6Remove chicken from bag, discard marinade and bag. Brush chicken with 1/3 of thickened sauce.
7Bake in large pan for 30 minutes, basting one more time after 10 minutes.
8Let stand for 5-10 minutes, meanwhile, bring remaining marinade back to a boil for 1-2 minutes and serve with chicken.
Sprinkle with green onion.