Killer Oven-Roasted Chicken Thighs

from ButterYum

makes 2 pounds

Ingredients

• 2 pounds boneless, skinless chicken thighs

• 2 1/2 tablespoons pure maple syrup

• 2 tablespoons low sodium soy sauce

• 1 tablespoon olive oil

• 1 tablespoon sriracha (optional)

• 1 tablespoon freshly squeezed lemon juice

• 1 tablespoon minced garlic (about 3 cloves)

• 1/2 tablespoon toasted sesame oil

• 1/2 tablespoon worcestershire sauce

• 1 teaspoon kosher salt

• 1/4 teaspoon freshly cracked black pepper

Directions

1. Make the marinade by mixing all the ingredients except for the chicken thighs in a gallon-size zip-top bag.

2. Add the chicken thighs to the marinade and remove as much air as possible from the bag before sealing it; massage the bag so all the chicken gets coated with the marinade and rest in the refrigerator for at least 2 hours or up to overnight.

3. Preheat oven to 450F and place rack in center position.

4. Prepare a 7x11 baking dish with nonstick cooking spray; pour the entire contents of the bag into the baking dish and bake, uncovered, for 25-30 minutes, basting half way through.

5. Cook until an internal temperature of 165F is reached.

Note

• For a more caramelized finish, place under the broiler for a couple of minutes before serving, but watch it very carefully so it doesn’t burn.

adapted from craving tasty