Chili Ginger Chicken Thighs/Drumsticks
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- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 40 mins
- Serves
- 4-6
Ingredients
- 12
- Compliments Value Sized Chicken Thighs or Drumsticks
- 1-2 packages
- 3 tbsp
- Fresh Ginger, finely grated
- 45 ml
- 3 tbsp
- Huy Fong Sriracha Chili Sauce
- 45 ml
- 2 tbsp
- Kikkoman Soy Sauce
- 30 ml
- 2 tbsp
- Lee Kum Kee Hoisin Sauce
- 30 ml
- 2 tbsp
- Brown Sugar
- 30 ml
- 1 tbsp
- Fresh Garlic, finely chopped (Approx. 2 cloves)
- 15 ml
- ½ tsp
- Sea Salt
- 2 ml
- ½ tsp
- Ground Black Pepper
- 2 ml
Directions
Step 1
Place chicken in a shallow, oven safe glass dish. In a small bowl whisk together remaining ingredients and pour over the chicken, rubbing it into and all over the Thighs/Drumsticks. Cover and refrigerate for at least 1 hour or overnight if possible.
Step 2
Pre-heat oven to 375oF (190oC). Roast the chicken until it reaches 170oF (77oC) on an instant read thermometer, approx.. 30-35 minutes. Remove from oven and let rest for 5 minutes. Serve chicken thighs/drumsticks drizzled with remaining pan juices.
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