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Roast Chicken Thighs with Sriracha Glaze

Print Recipe

Poultry

Roast Chicken Thighs with Sriracha Glaze

About the Recipe

Ingredients

serves 4

8 chicken thighs (bone-in, skin-on), about 3 pounds
Salt and ground black pepper
1 ⅓ cups orange marmalade
4 green onions, white and green parts, chopped
¼ cup rice vinegar
¼ cup Sriracha

Directions

Preheat oven to 425°F.
Arrange chicken in a single layer, skin-side up on a foil-lined rimmed baking sheet. Sprinkle with salt and pepper.
Make Sriracha glaze: combine marmalade, green onions, vinegar and Sriracha, stirring until smooth. Reserve ½ cup and set aside.
Place chicken in the oven and roast for 15 minutes.
Remove from oven and spoon some of the glaze over top.
Return chicken to the oven and bake an additional 15 minutes.
Remove from oven and spoon additional glaze over chicken; bake 20-25 minutes, or until chicken is cooked through.
Drizzle chicken with reserved Sriracha glaze and serve.
Serve chicken with lemon slices.

Print Recipe