From inthekitchenwithkath.com
(Adapted from Kirthana Kumar’s recipe found on food52.com)
Serves 2 – 4 (Could easily be doubled.)
2 tablespoons sambal oelek (or to taste)
2 tablespoons honey
1 tablespoon light soy sauce (I used wheat-free tamari.)
7 cloves garlic, finely chopped
1½ - 1¾ pounds of chicken thighs (or drumsticks)
Salt
(Optional) Sliced green onions for garnish
1. Stir the sambal oelek, honey, soy sauce, and garlic together in a small measuring cup or bowl.
2. Put the chicken in a gallon-size ZipLoc bag and pour the marinade over the chicken in the bag. Seal the bag, getting as much air out of it as you can, and then squeeze the bag to spread the marinade over the chicken.
3. Refrigerate the chicken for at least 3 hours. It can be refrigerated for up to 24 hours.
4. Take the chicken out of the refrigerator about 30 minutes before you want to roast it. Preheat the oven to 350°.
5. Put the chicken in a baking pan. Lightly sprinkle with salt. Roast the chicken for about 50 minutes, or until an instant-read thermometer reads 165° and the juices run clear. (Timing will depend on your oven and the size of the chicken thighs. Large ones can take as long as an hour. If using drumsticks, turn them over after about 25 minutes. It’s not necessary to turn thighs.)
6. Let the chicken rest for 5 minutes. Serve garnished with green onions, if desired, and with extra sambal oelek.