INGREDIENTS
3 lbs chicken thighs (you can use any chicken you like really, not 0nly thighs)
4 – 6 cloves garlic, finely minced
1 small 0nion, grated 0r minced into fine pieces
1/4 cup soy sauce (I used the reduced sodium kind)
1/3 cup ketchup
1/3 cup + 1 Tbsp honey
Pinch 0f red pepper flakes
1 tbsp rice wine vinegar
1 1/2 tbsps brown sugar
For the Sauce 0n the Side:
2 tsps c0rnstarch
Drippings fr0m the baking dish
INSTRUCTI0NS
Pre-heat the 0ven t0 375°F.
In a glass 9″x10″ baking dish, whisk together all ingredients except for the chicken. Combine well.
Place the chicken into the dish and spoon some 0f the mixture 0ver top 0f each piece.
0ptional: You can marinade the chicken in this mixture ahead 0f time if y0u like.
Place the baking dish in the 0ven unc0vered and bake for 45 – 60 minutes. (Make sure to also spoon some 0f the sauce 0ver the chicken a few times as it's cooking)
0nce the chicken is finished cooking, remove from the baking dish and place 0n a serving plate.
Serve with rice, veggies 0r anything else you might enjoy it with!
How t0 make the Sauce 0n the side:
Skim the fat 0ff the t0p 0f the drippings as much as p0ssible. If there's a little fat left, that's 0k t00. Y0u can als0 rem0ve m0st 0f the fat using a gravy separat0r if y0u have 0ne.
C0mbine ab0ut 1/4 0f the drippings and the c0rnstarch in a small dish and set aside. Mix it t0gether using a whisk t0 make sure there are n0 lumps.
P0ur the remaining drippings int0 a sauce p0t and bring t0 a b0il.
Add the c0rnstarch mixture and l0wer the heat. Stir c0nstantly using a whisk until the sauce reaches the desired c0nsistency. Rem0ve fr0m the heat and serve with the chicken.
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