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Oven Grilled Asian Chicken Thighs


  • 6 Bone-In, Skin-On Chicken Thighs
  • 1 tbsp. Olive Oil
  • 1 tbsp. Reduced Sugar Ketchup
  • 1 tbsp. Rice Wine Vinegar
  • 2 tsp. Sriracha
  • 1 tsp. Minced Garlic
  • 1 tsp. Minced Ginger
  • 4 cups Raw Spinach
  • 1 tsp. Red Pepper Flakes
  • Salt and Pepper to Taste


  • Preheat oven to 425F. Pat chicken dry and season skin-side with salt and pep- per.
  • Mix all sauce ingredients together in a small container until a thick paste is formed.
  • Rub sauce all over chicken, both top and bottom. Then lay on a wire rack over a baking sheet covered in fail.
  • Bake for 40-50 minutes until skin is crisp and charring appears.
  • Remove from oven and let rest. Mix spin- ach, red pepper flakes, salt and pep- per, and leftover chicken fat from the pan together and serve.
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