Ron Wilson

Ron Wilson

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Rita - Spicy Roasted Chicken Thighs with Sriracha Glaze


SPICY ROASTED CHICKEN THIGHS WITH SRIRACHA GLAZE

Ingredients

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

Instructions

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.


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