SPICY ROASTED CHICKEN THIGHS WITH SRIRACHA GLAZE
1 cup peach preserves or apricot preserves, pureed until fairly smooth
2 scallions, chopped
2 tablespoons rice vinegar
2 tablespoons sriracha or to taste
4 chicken thighs with bone in and skin on
Salt and pepper
Preheat oven to 425. Put chicken on foil lined, sprayed baking sheet.
Mix preserves, scallions, vinegar and sriracha together. Set aside about 1/3 cup.
Season chicken with salt and pepper. Roast 15 minutes, then spoon glaze on top.
Bake another 15 minutes. Spoon rest of glaze (but not the reserved glaze) on top again and bake about 15 minutes or until chicken is cooked through. Drizzle with reserved glaze and serve.