A lovley chicken recepie with asian flavors.

• Prep Time: 10 min Cooking Time: 50 min

• 8 servings

• 1/2 cup rice vinegar
• 5 tbsp honey
• 1/3 cup coconut aminos (or gluten-free tamari or soy sauce, if not paleo)
• 2 tbsp toasted sesame oil
• 3 tbsp Sambal Oolek or 1 1/2 – 2 tbsp Sriracha
• 3 tbsp minced garlic
• 1 tsp finely grated ginger
• 1/4 tsp sea salt
• 6 – 8 bone-in, skin-on chicken thighs
• 1 tbsp finely chopped chives or green onions

Whisk together the vinegar honey, coconut aminos, sesame oil, Sambal Oolek, garlic, ginger and salt.
Put the chicken in a zipper-closure plastic bag (or a marinating container) and pour half of the marinade on top. Seal the bag carefully and massage the marinade into the chicken pieces. Lay flat and refrigerate for at least an hour.

Pour the remaining marinade into a saucepan. Bring to a boil over medium heat and cook for 5 to 6 minutes, stirring often until reduced and slightly thickened.
Preheat oven to 350F. Remove the chicken from the bag and discard the used marinade. Place chicken thighs into a baking dish, and brush with 1/3 of the thickened marinade from the saucepan.

Bake for 45-50 minutes, basting again after 10 – 15 minutes. Chicken will be done when a meat thermometer indicates it has reached at least 165F. Remove from oven, cover with foil and let stand for 5 – 10 minutes.
Meanwhile, boil remaining marinade for 1 to 2 minutes and serve alongside the chicken. Garnish with chives or green onions.

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