3 lbs boneless skinless chicken thighs (or bone-in)<br />
1/2 cup soy sauce<br />
1/3 cup brown sugar<br />
2 tablespoon minced garlic<br />
1 tablespoon olive oil<br />
1 teaspoon minced ginger<br />
1 tablespoon chili paste or Sriracha<br />
Dash of crushed red pepper flakes<br />
<br />
Garnish<br />
Up to 1 tablespoon cornstarch to add to the marinade to cook and create a thick sauce to brush over cooked chicken.<br />
sliced green onion, optional<br />
toasted sesame seeds, optional
1. In a gallon zipper bag place chicken along with soy sauce, brown sugar, garlic, oil, ginger, chili paste, and crushed red pepper. Reserve 1/3 - 1/2 for brush on sauce.<br />
2. Marinade for 30 minutes to overnight.<br />
3. Preheat oven to 375 or grill to high.<br />
4. Bake chicken on a foil-lined baking sheet at 375 for 30-40 minutes or until cooked to 165° and charred on the edges or grill the chicken -OR- the grill until the internal temperature is 165°.<br />
5. Brush sauce over cooked chicken.<br />
6. Optionally, top chicken with sliced green onion and sesame seeds.