Sweet and spicy chicken, perfect to serve with rice.
Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
Preheat oven to 425 degrees F (220 degrees C).
Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.
Remove from the oven and top with marinade and green onions.
Place the dish in the oven and bake.
Preheat oven to 425 degrees F (220 degrees C).
Brush the chicken with 1/3 of the marinade from the saucepan; reserve remaining marinade.
Remove the chicken from the bag and place in a 9x13 baking dish; discard bag with marinade.
Refrigerate for one hour, turning once or twice.
Pour half the marinade into a large plastic bag and add the chicken thighs. Squeeze the air out of the bag, and seal.
Whisk the ingredients in a bowl until smooth.
Simmer the marinade, stirring often.
Pour half of the marinade into a saucepan over medium heat, bring to a boil.
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