Roast Chicken Thighs with Srirach Glaze


  • 8 chicken thighs (bone-in, skin-on), about 3 pounds
  • Salt and ground black pepper
  • 1 1/3 cups orange marmalade
  • 4 green onions, white and green parts, chopped
  • 1/4 cup rice vinegar
  • 1/4 cup Sriracha


  1. Preheat oven to 425°.
  2. Arrange chicken in a single layer, skin-side up on a foil-lined rimmed baking sheet; sprinkle with salt and pepper.
  3. Make Srirach Glaze: Combine marmalade, green onions, vinegar and Sriracha, stirring until smooth. Reserve 1/2 cup; set aside.
  4. Place chicken in the oven and roast for 15 minutes.
  5. Remove from oven and spoon some of the glaze over top.
  6. Return chicken to the oven and bake an additional 15 minutes.
  7. Remove from oven and spoon additional glaze over chicken; bake 20-25 minutes, or until chicken is cooked through.
  8. Drizzle chicken with reserved Srirach glaze and serve.
  9. Serve chicken with lemon slices.
  10. Serves 4.